Thai Chicken Salad with Peanut Dressing is a fresh and vibrant dish packed with crunchy veggies, tender chicken, and a creamy peanut sauce that brings everything together perfectly. The mix of crispy cabbage, carrots, and fresh herbs gives each bite a nice crunch, while the peanut dressing adds a nutty, slightly sweet flavor that makes the salad really pop.
I love making this salad when I want something light but satisfying. The peanut dressing is my favorite part – I usually make a bit extra because it’s great for dipping or drizzling on other dishes too. It’s one of those salads that feels healthy but also feels like a treat because of the rich, tasty sauce.
This salad is perfect for warm days or when you need a quick meal that doesn’t require a lot of cooking. I often serve it with some sticky rice or simply enjoy it as is. Friends always ask me for the recipe because it’s colorful, delicious, and surprisingly filling.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works best here for a lean protein. You can swap it for grilled tofu or chickpeas for a vegetarian twist. Leftover rotisserie chicken is a great shortcut too.
Cabbage & Veggies: Green and purple cabbage add crunch and color. Feel free to add shredded kale or napa cabbage if you like. Carrots, cucumber, and tomatoes bring freshness, but bell peppers or snap peas also mix well.
Peanut Butter: Creamy peanut butter forms the base of the dressing. If you have a peanut allergy, try sunflower seed butter or tahini instead. Adjust other ingredients to balance flavors accordingly.
Dressing Flavorings: Lime juice gives tang, soy sauce adds saltiness, and honey balances it all with sweetness. You can substitute rice vinegar with apple cider vinegar and use maple syrup instead of honey for vegan options.
How Do You Make the Peanut Dressing Smooth and Balanced?
Mixing peanut butter with all the flavorings can feel tricky if the dressing gets too thick or clumps up. Here’s a simple way to get a silky, tasty dressing:
- Use warm water to thin the peanut butter gradually while whisking—it helps blend everything smoothly.
- Add the soy sauce, lime juice, vinegar, honey, garlic, and ginger one at a time and taste as you go to keep flavors bright and balanced.
- If you like a bit of heat, mix in chili flakes or sriracha little by little to avoid overpowering the other flavors.
- The sesame oil is added last for a gentle nutty aroma and to round out the dressing.
Whisk until the dressing is pourable but still creamy. This way it coats the salad well without being too thick or too runny.
Equipment You’ll Need
- Large salad bowl – I use this so I can toss everything together easily without spilling.
- Cutting board and sharp knife – for chopping chicken, veggies, and herbs; sharp knives make quick work.
- Whisk or fork – essential for mixing the peanut dressing until smooth.
- Measuring spoons and cups – helps keep the dressing balanced and controlled.
- Grater or microplane (optional) – for freshly grated ginger and garlic, adding more flavor.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or tofu for different protein options that suit your taste or dietary needs.
- Add thinly sliced red onions or shredded green onions for extra sharpness and color.
- Mix in chopped mint or Thai basil to give the salad a fresh, herbal boost.
- For more heat, stir in a little sriracha or chili oil into the dressing to spice things up.
Thai Chicken Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded or sliced
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup diced cucumber
- 1 cup diced tomatoes
- ¼ cup fresh cilantro leaves, chopped
- ¼ cup roasted peanuts, chopped (plus extra for garnish)
For the Peanut Dressing:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- 2 to 3 tablespoons warm water (to thin dressing)
- Optional: ½ teaspoon chili flakes or sriracha (for spice)
How Much Time Will You Need?
It takes about 20 minutes to prepare all the ingredients and mix the salad. Cooking the chicken might add 10 to 15 minutes if starting from raw. Toss everything together in minutes and enjoy immediately or chill briefly before serving.
Step-by-Step Instructions:
1. Cook and Prepare the Chicken:
Cook the chicken breast by grilling, poaching, or roasting until fully done. Let it cool slightly, then shred or slice into bite-sized pieces.
2. Mix the Salad Ingredients:
In a large bowl, add shredded green and purple cabbage, carrots, diced cucumber, tomatoes, and chopped cilantro. Toss gently to combine all the fresh veggies nicely.
3. Make the Peanut Dressing:
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey (or brown sugar), sesame oil, minced garlic, and grated ginger. Slowly add warm water, one tablespoon at a time, whisking until the dressing is smooth and pourable. Taste and adjust for sweetness, saltiness, or spice by adding chili flakes or sriracha if you like.
4. Assemble the Salad:
Add the cooked chicken to the mixed veggies. Pour the peanut dressing over the salad and toss well so every bite gets coated with the tasty sauce.
5. Garnish and Serve:
Sprinkle chopped roasted peanuts on top for a crunchy finish. Serve the salad right away for the best fresh flavor, or chill it briefly to enjoy it cool.
Can I Use Frozen Chicken for This Salad?
Yes, just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water for quicker thawing. Pat dry before cooking to avoid extra moisture.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. Toss again before serving.
Can I Make the Dressing Ahead of Time?
Definitely! The peanut dressing can be made a day or two in advance. Store it in a sealed container in the fridge and whisk well before using, adding a splash of water if it has thickened.
What Are Good Substitutions for Peanut Butter?
If you have a peanut allergy, try sunflower seed butter or tahini as alternatives. The flavor will be different but still delicious. Adjust the other dressing ingredients to taste to keep the balance.
