Thai Chicken Salad with Peanut Dressing

Okay, so let me tell you—this Thai chicken salad with peanut dressing? It’s a total game-changer. Like, I made it once and now I can’t stop.

It’s got that sweet crunch from veggies, juicy chicken, and oh my gosh… the peanut dressing? So creamy, so good. I didn’t think it’d be that yummy, but wow.

I keep making it for lunch. My family loves it too. And it feels super fresh, like takeout but better.

Wanna try it? You’ll see what I mean. Let me show you how I make it—so easy!

Why You’ll Love This Recipe

• Balanced Flavors: Sweet, salty, tangy, and nutty — all in one bowl.
• Fresh and Crunchy: Crisp cabbage, shredded carrots, and herbs give this salad a satisfying bite.
• Protein-Packed: With lean chicken breast, this makes a filling lunch or dinner.
• Meal Prep Friendly: Keeps well and makes great leftovers.
• Customizable: Swap out veggies or protein based on what you have.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: About 40 minutes

Servings:

• Serves 4 as a main dish or 6 as a side.

Difficulty:

• Easy enough for beginners. No advanced skills or equipment needed.

Required Kitchen Tools

To make this Thai chicken salad smooth and easy, you’ll need:

• Cutting Board + Knife: For slicing vegetables and chicken.
• Mixing Bowls: One for the dressing, one for tossing the salad.
• Whisk or Small Blender: To blend the peanut dressing until smooth.
• Grill Pan or Skillet: For cooking the chicken.
• Tongs: For flipping chicken and tossing salad.
• Meat Thermometer (optional): For perfectly cooked chicken.

Ingredients for Thai Chicken Salad

This recipe uses fresh ingredients that are easy to find and full of flavor.

For the Chicken Marinade:

• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional but adds depth)
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger
• 2 boneless skinless chicken breasts

For the Peanut Dressing:

• 1/4 cup creamy peanut butter
• 2 tablespoons warm water (to thin)
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon grated fresh ginger

For the Salad:

• 3 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1/2 red bell pepper, thinly sliced
• 1/2 cup chopped cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup roasted peanuts, roughly chopped (for garnish)

Variations for Thai Chicken Salad

• Make it Vegetarian: Use grilled tofu or tempeh instead of chicken.
• Add Crunch: Include crispy wonton strips or chopped cashews.
• Spice It Up: Add a bit of sriracha or red chili flakes to the dressing.
• Change the Greens: Try shredded romaine or a mix of kale and cabbage.
• Use a Nut-Free Dressing: Substitute sunflower seed butter for a nut-free version.

How to Make Thai Chicken Salad – Step-by-Step Instructions

1. Marinate the Chicken

In a small bowl, whisk together the soy sauce, fish sauce (if using), lime juice, sesame oil, honey, minced garlic, and grated ginger.

Place the chicken breasts in a shallow dish or zip-top bag. Pour the marinade over the chicken, coating both sides evenly. Let it marinate in the refrigerator for at least 20 minutes, or up to 8 hours for deeper flavor.

Tip: For quicker absorption, gently score the chicken with shallow cuts before marinating.

2. Cook the Chicken

Grill or Stovetop Directions:

Grill:

1. Preheat grill to medium-high heat (around 400°F).
2. Lightly oil the grates and grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F.
3. Let it rest for 5 minutes, then slice thinly against the grain.

Stovetop:

1. Heat 1 tablespoon oil in a large skillet over medium-high heat.
2. Add marinated chicken and cook undisturbed for 5 minutes, until golden brown.
3. Flip and cook another 5–7 minutes, or until done.
4. Let rest before slicing.

3. Make the Peanut Dressing

In a small bowl or blender, combine:

• Creamy peanut butter
• Warm water
• Soy sauce
• Lime juice
• Honey
• Sesame oil
• Garlic powder
• Fresh grated ginger

Whisk or blend until smooth. If it’s too thick, add a splash of water to reach a pourable consistency. The result should be creamy, slightly tangy, and nutty with a hint of sweetness.

Tip: Make extra dressing — it keeps well in the fridge for a week and is great on noodles or as a dip for veggies.

4. Assemble the Salad

In a large mixing bowl, combine:

• Shredded green and red cabbage
• Carrots
• Bell pepper
• Cucumber
• Cilantro
• Green onions

Toss gently to mix. Drizzle half the peanut dressing over the top and toss again to lightly coat.

Top the salad with the sliced chicken, sprinkle with chopped peanuts, and drizzle with remaining dressing just before serving.

Optional: Serve with lime wedges for a fresh citrus kick.

Serving and Decoration

How to Serve Thai Chicken Salad

This salad makes a refreshing main dish or a hearty side. Here are a few ways to serve it:

• As a Main Course: Perfect for lunch or dinner, especially during warmer months.
• In Lettuce Wraps: Scoop into butter lettuce leaves for a light, low-carb option.
• On Rice or Noodles: Serve over jasmine rice, brown rice, or chilled rice noodles for a fuller meal.
• With Lime Wedges: Brightens the dish and enhances the flavors of the peanut dressing.

Add a sprinkle of extra chopped peanuts and cilantro on top just before serving for color and crunch.

Storing Thai Chicken Salad

Make-Ahead Tips:

• Dressing: Can be made up to 1 week ahead and stored in the fridge in a sealed jar. Stir before using.
• Marinated Chicken: Prep and marinate the chicken up to 8 hours in advance.
• Chopped Veggies: Store prepped vegetables in separate containers for up to 2 days to maintain crunch.

Leftovers:

• Assembled Salad: Store in an airtight container in the fridge for 1–2 days. Keep in mind that the cabbage may soften slightly once dressed.
• Cooked Chicken: Keeps well for 3–4 days in the refrigerator. Enjoy cold or gently reheat in a skillet.

Tips and Tricks for Success

• Cut Evenly: Try to shred or julienne vegetables into similar sizes for even texture and easier eating.
• Use Fresh Lime Juice: Bottled lime juice can taste bitter. Fresh juice adds brightness and depth.
• Thin the Dressing Slowly: Add warm water a little at a time when thinning the peanut dressing to avoid over-dilution.
• Double the Chicken: Cook extra chicken and use it in wraps, grain bowls, or sandwiches later in the week.
• Cool Before Slicing: Let the cooked chicken rest before cutting to keep the juices inside.

Nutrition Information

Here’s a general estimate per serving (for 1 of 4 servings):

Nutrient	Amount
Calories	~420 kcal
Protein	32g
Carbohydrates	19g
Dietary Fiber	4g
Sugars	9g
Fat	25g
Saturated Fat	4g
Sodium	~600mg

Note: Nutrition values are approximate and will vary based on ingredient brands and portion sizes.

Thai Chicken Salad FAQs

Can I use rotisserie chicken instead?
Yes, it’s a great shortcut. Just shred or slice and warm slightly before adding.

How do I keep the salad crisp if making ahead?
Store dressing separately and combine just before eating.

Can I make it spicier?
Absolutely. Add sriracha or crushed red pepper to the dressing.

Is this salad gluten-free?
Use gluten-free tamari instead of soy sauce to make it gluten-free.

Conclusion

Thai Chicken Salad with Peanut Dressing is one of those meals that feels both refreshing and filling — and it comes together with ease. It’s perfect for weeknight dinners, light lunches, or when you just want something healthy without sacrificing flavor.