If you’re looking for a dish that bursts with flavor, color, and a balance of textures in every forkful, you absolutely must try Thai Chicken Salad with Peanut Dressing. This is my go-to recipe whenever I want something refreshing but satisfying, and it never fails to impress at potlucks or quick weeknight dinners. The tender chicken, vibrant crisp veggies, and the luscious, creamy peanut dressing combine for a harmony that hits every note from tangy to sweet and savory. With minimal prep time and basically zero cooking involved, it’s truly a dream dish for busy people who love global flavors.
Ingredients You’ll Need
Every ingredient in this easy recipe adds something wonderful—from crunch to zing to richness. The best part? You don’t need specialty items, just fresh produce, pantry staples, and a few minutes to pull together Thai Chicken Salad with Peanut Dressing that’s bursting with color and taste.
- Cooked shredded chicken breast: Tender and protein-packed, it makes the salad satisfyingly filling and absorbs the peanut dressing beautifully.
- Green cabbage (shredded): Adds essential crunch and freshness, serving as the fiber-rich base for the salad.
- Shredded carrots: Bring a touch of sweetness and vibrant orange color that livens up every bite.
- Red bell pepper (thinly sliced): Offers crispness, a mild peppery flavor, and a boost of vitamin C.
- Cucumber (thinly sliced): Cool and refreshing, cucumber lightens up the salad and provides hydrating crunch.
- Fresh cilantro (chopped): Brings unmistakable herbal brightness—skip or swap if you aren’t a cilantro fan.
- Green onions (chopped): For gentle, savory depth and a splash of color.
- Roasted peanuts (chopped): Essential for crunchy, salty contrast and signature Thai salad flavor.
- Sesame seeds (optional): Sprinkle on for extra texture and nutty flavor, plus a beautiful final touch.
- Creamy peanut butter: The heart of the dressing—choose natural if you like it a bit more savory.
- Soy sauce: Makes the dressing umami-rich and ties everything together (use gluten-free if needed).
- Rice vinegar: Brings bright, tangy acidity to wake up all the other ingredients.
- Honey: Slight sweetness rounds out the bold flavors in the peanut dressing.
- Fresh lime juice: Adds citrusy zing, taking the dressing to another level of freshness.
- Fresh ginger (grated): A small but mighty burst of warmth—don’t skip if you crave that classic Thai flavor.
- Garlic (minced): One clove gives a gentle punch, infusing the dressing with oomph.
- Warm water: Helps achieve that pourable, silky dressing consistency.
How to Make Thai Chicken Salad with Peanut Dressing
Step 1: Prep All Your Fresh Ingredients
Start by gathering your vegetables and chopping or shredding everything as directed. It’s so satisfying laying out all that color: snowy cabbage, bright carrots, juicy red pepper, and crisp cucumber. Having everything prepped before you toss makes assembling the Thai Chicken Salad with Peanut Dressing a total breeze.
Step 2: Combine the Chicken and Veggies
In a large mixing bowl, layer in your shredded chicken, cabbage, carrots, bell pepper, cucumber, cilantro, and green onions. This isn’t just for looks—mixing the veggies before adding dressing ensures every forkful is balanced and loaded with fresh crunch.
Step 3: Whisk Together the Peanut Dressing
Now for the star of the show! In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, garlic, and a splash or two of warm water. The goal is a silky, pourable dressing—add water gradually so it isn’t too thin. Once it’s glossy and smooth, have a taste: now’s the time to adjust for more tang, sweetness, or salt, if desired.
Step 4: Dress and Toss the Salad
Pour the luscious peanut dressing over your bowl of chicken and vegetables, then toss thoroughly. Make sure everything is evenly coated in that irresistible dressing, so no bite misses out. If you like, let the Thai Chicken Salad with Peanut Dressing chill for about 30 minutes before serving for even fuller flavor.
Step 5: Finish with Crunchy Toppings
Sprinkle the chopped roasted peanuts and, if you like, sesame seeds over the top. Not only do they look gorgeous, but they add an irresistible crunch that brings the whole salad to life.
How to Serve Thai Chicken Salad with Peanut Dressing
Garnishes
The right garnishes elevate this salad to crave-worthy status. A few extra peanuts and a scattering of sesame seeds add the necessary crunch, while a final handful of chopped cilantro or even a few torn mint leaves can really wake up the flavors. For the prettiest presentation, tuck a few wedges of fresh lime on the side for squeezing.
Side Dishes
Thai Chicken Salad with Peanut Dressing is satisfying on its own, but adding a side makes it a truly memorable meal. You can’t go wrong with a simple bowl of jasmine rice, some steamed edamame, or crunchy Thai spring rolls. These sides complement the salad without overpowering its zingy flavors.
Creative Ways to Present
For a fun twist, serve individual portions in lettuce cups or hollowed-out bell peppers for a pretty, hand-held presentation. Or, arrange the salad family-style across a big platter, letting all the lovely layers and colors shine. If you’re entertaining, mini mason jars make lively picnic containers that double as conversation starters!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Thai Chicken Salad with Peanut Dressing, you’re in luck—it keeps surprisingly well! Store leftovers in an airtight container in the fridge for up to two days. The flavors meld even more overnight, although the veggies may lose some crunch after 24 hours.
Freezing
It’s best not to freeze this salad, as the fresh veggies and creamy dressing don’t hold up well to freezing and thawing. The textures can get soggy and the dressing may separate. If needed, you can freeze the cooked, shredded chicken by itself, then add to freshly prepped veggies and dressing later.
Reheating
This salad is designed to be eaten cold or at room temperature, so there’s no reheating necessary! If it’s come straight from the fridge, just let it sit out for 5-10 minutes to take the chill off before serving—the flavors ring truest when the salad isn’t ice-cold.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is a fantastic time-saver for Thai Chicken Salad with Peanut Dressing and adds extra flavor. Just shred the chicken breast and use as directed.
What can I substitute for peanut butter if I have a nut allergy?
For a nut-free version, swap in sunflower seed butter or even tahini for the peanut butter. The dressing will still be creamy and delicious, though the flavor will be slightly different.
How do I keep the vegetables extra crisp?
The key is to prep your veggies fresh and toss the salad with dressing just before eating. If making ahead, keep the dressing separate and combine right before serving for the crunchiest Thai Chicken Salad with Peanut Dressing.
Is this recipe good for meal prep?
Definitely! You can prep all the components ahead, keeping the chicken, vegetables, and dressing in separate containers until you’re ready to toss. Assemble individual servings on the day you plan to eat for maximum freshness.
Can this salad be made vegetarian?
For a meatless version, skip the chicken and add crispy tofu or edamame. The flavors of the Thai Chicken Salad with Peanut Dressing work beautifully with vegetarian proteins, and you’ll still get plenty of heartiness.
Final Thoughts
If you give Thai Chicken Salad with Peanut Dressing a try, I promise it’ll quickly become a regular on your table—just like it is on mine. It’s colorful, satisfying, and bursting with flavor, and I can’t wait for you to dig in and make it your own!
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Thai Chicken Salad with Peanut Dressing Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Thai Chicken Salad with Peanut Dressing is a refreshing and flavorful dish that combines tender shredded chicken with crisp vegetables and a creamy, nutty dressing. Perfect for a light lunch or dinner, this salad is easy to make and packed with Thai-inspired ingredients.
Ingredients
For the Salad:
- 2 cups cooked shredded chicken breast
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1 cup thinly sliced cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts
- 1 tablespoon sesame seeds (optional)
For the Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
- 2 tablespoons warm water to thin if needed
Instructions
- Prepare the Salad: In a large bowl, combine the shredded chicken, cabbage, carrots, red bell pepper, cucumber, cilantro, and green onions.
- Make the Dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, garlic, and warm water until smooth.
- Toss and Serve: Pour the dressing over the salad and toss until well coated. Sprinkle with peanuts and sesame seeds. Serve immediately or chill for 30 minutes for more flavor.
Notes
- For extra crunch, add sliced snap peas or chopped red cabbage.
- This salad can be stored in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
