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Crunchy and bright, this Thai Chicken Salad with creamy peanut dressing is bursting with flavor, texture and deliciousness! Prep it in under 30 minutes for an easy side dish or a delicious lunch!
Say goodbye to boring salads! I have so many incredible options that are hearty, colorful and are packed with amazing flavor! Some of my favorites are this Italian chopped salad, carrot salad and fresh lentil salad! You simply can’t go wrong with any of them!
Reasons This Salad is AMAZING
- Packed with Flavor: This vibrant Thai Chicken Salad recipe has amazing flavor and gorgeous color, thanks to its medley of crunchy veggies, nutty cashews and a creamy sweet and spicy peanut dressing.
- Hearty Lunch Option: It’s light, yet hearty! The chicken adds plenty of protein to keep you feeling satisfied all afternoon.
Ingredients in Thai Chicken Salad Recipe
This Thai chicken salad recipe is made with simple and straightforward ingredients, yet they come together for such a delicious dish. Everyone who tries this absolutely cannot get enough! You can find the measurements below in the recipe card.
- Green Cabbage: Refreshing with a slight spiciness, complemented by a natural sweetness pairs really well with the other ingredients.
- Red Cabbage: Finely shredded for a pop of color and satisfying crunch. It also adds a mild, slightly peppery taste.
- Cooked Chicken: Use leftover shredded cooked chicken or rotisserie chicken for convenience.
- Carrot: Shredded carrots add a natural sweetness.
- Cilantro: Herbs like cilantro bring a refreshing, bright flavor to the salad. If you don’t like cilantro, feel free to omit it or use parsley.
- Cashews: The perfect salty crunch!
- Green Onions: Thinly sliced green onions give this salad a mild onion taste.
For the Dressing
- Creamy Peanut Butter: Use a smooth, creamy type of peanut butter.
- Soy Sauce: For salty, slightly sweet and umami flavor.
- Lime Juice: A little acidity to balance the flavors.
- Sesame Oil: Has a nutty, earthy flavor and is used commonly in Asian cuisine.
- Sweet Chili Sauce: Adds a touch of heat.
- Fish Sauce: Fish sauce has a little fish flavor, but mostly it is salty and very umami.
- Brown Sugar: Just 1 tsp adds the perfect amount of sweetness.
- Ginger: Freshly grated ginger for a warm, comforting kick.
- Garlic: A small amount of minced garlic will provide savory flavor.
How to Make Thai Chicken Salad at Home
This Thai chicken salad comes together with some simple chopping and slicing, and has the best combination of flavors! It’s always a hit when I serve it!
- Make the Dressing: In a bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, sweet chili sauce, fish sauce, brown sugar, ginger, and garlic. Then cover and set aside.
- Prep: Prepare all the ingredients; shred the cabbage, chop the chicken, shred the carrot, chop and slice the cilantro, cashews, and green onions.
- Mix the Salad: In a large bowl add the green cabbage, red cabbage, chicken, carrot, cilantro, cashews, and green onions.
- Add Dressing to Salad: Pour the dressing over the Thai chicken salad and then toss to evenly coat everything in the dressing. Serve fresh!
Tips and Variations
This Thai chicken salad is the perfect joining of flavors and textures! It might just be my new favorite salad! Here are some tips and ways to customize it to make it your own.
- Chicken Options: You can buy store-bought cooked chicken or use this Chili Lime Chicken recipe.
- Shredding Cabbage: When I shred the cabbage, I like to use a potato peeler, it gets a perfect consistent shred. If you want larger shreds then you can do it by hand.
- Dressing Consistency: You can add water to the sauce to thin it a bit depending on the consistency you want. Just start with a couple teaspoons at a time.
- Alternative to peanut butter: If you’re worried about peanut allergies then feel free to use any of your favorite nut butters in place of the peanut butter.
- Vegetarian: Make this Thai chicken salad vegetarian by omitting the chicken or using air fryer tofu instead.
Storing Leftovers
For the freshest flavor, this Thai chicken salad is best when eaten immediately. But, if you want to make this ahead of time, store the salad and dressing separately and then combine when you are ready to eat! for longer storage. You can store this salad for up to 3 days in an airtight container in the fridge.
More Delicious Salad Recipes
Salads are the best way to enjoy a wide variety of vegetables! They are great for all different seasons and occasions. We have many tried and true salad recipes that you’re sure to love. Which ones will you try next?
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Thai Chicken Salad
Ingredients
Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 3 tablespoons sesame oil
- 2 tablespoons sweet chili sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
Salad
- 3 cups green cabbage, shredded
- 3 cups red cabbage, shredded
- 2 cups cooked chicken, shredded
- 1 1/2 cups carrot, shredded
- ½ cup cilantro, chopped
- ½ cup salted cashews, roughly chopped
- ½ cup green onions, thinly sliced
Instructions
- In a bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, sweet chili sauce, fish sauce, brown sugar, ginger, and garlic. Cover and set aside.
- Prepare all the ingredients; shred the cabbage, chop the chicken, shred the carrot, chop and slice the cilantro, cashews, and green onions.
- In a large bowl add the green cabbage, red cabbage, chicken, carrot, cilantro, cashews, and green onions.
- Pour the dressing over the salad and toss to evenly coat everything in the dressing. Serve fresh!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
has anyone use bottle thai peanut dressing verses making it
I’d love to try this recipe but my daughter has a peanut allergy. Have you ever tried substituting Sun Butter for peanut butter?
I havent’ but I think that would work! Let me know how it turns out!
Could I skip the fish sauce? Or substitute it?
You can use an additional tablespoon of soy sauce instead!