Thai Chicken Salad with Peanut Dressing is a fresh, crunchy, and colorful mix of tender chicken, crisp veggies, and bright herbs all tossed in a creamy, nutty peanut sauce. The dressing balances sweet, salty, and tangy flavors that bring everything together in a delightful way. I love how the salad combines textures—from crunchy peanuts to juicy chicken and refreshing greens.
One of my favorite things about this salad is how easy it is to customize. I like adding extra lime juice and a sprinkle of chili flakes to bring a little zing. It’s also great for packing into lunch boxes because it stays tasty even after a few hours. The peanut dressing is the real star, and you can keep a batch of it ready in the fridge to quickly dress up any salad or noodle dish.
I usually serve this salad on a warm day when I want something light but filling. It’s perfect as a main dish or alongside some steamed rice for a simple meal. Everyone I know loves the crunch and flavor combo, so it’s always a big hit at dinners or potlucks. This salad never feels heavy but always leaves you happily satisfied.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken breast adds protein and texture. I like using grilled or rotisserie chicken for quick prep. For a vegetarian option, try shredded tofu or chickpeas instead.
Greens & Veggies: A mix of romaine, iceberg, purple cabbage, carrots, and red bell pepper gives the salad crunch and color. Feel free to swap in napa cabbage or snap peas for a twist.
Peanut Dressing: Creamy peanut butter is the star here. If you’re allergic, sunflower seed butter or tahini are good alternatives. Fresh lime juice brightens the taste, and sriracha adds heat—adjust both to your liking.
Roasted Peanuts: They add a lovely crunch and nutty flavor. If peanuts aren’t your thing, chopped cashews or almonds work well too.
How Can You Make the Peanut Dressing Smooth and Flavorful?
The peanut dressing balances sweet, salty, tangy, and spicy flavors. Here’s how to get it just right:
- Whisk peanut butter, soy sauce, lime juice, rice vinegar, and honey together for a creamy base.
- Add grated ginger and minced garlic for fresh notes.
- Stir in sriracha to your preferred spice level.
- Slowly add warm water, a tablespoon at a time, until the dressing is smooth and pourable.
- Adjust seasoning as needed—more lime for tang, more honey for sweetness, or extra soy sauce for saltiness.
A quick tip: warm water helps blend the peanut butter without clumps, so stir gently but thoroughly. This dressing can be made ahead and kept refrigerated for easy use later.
Equipment You’ll Need
- Large salad bowl – I find it easy for tossing all the ingredients together evenly.
- Small whisk or fork – useful for blending the peanut dressing smoothly.
- Measuring spoons and cups – to get the dressing ingredients just right.
- Knife and cutting board – for chopping chicken, veggies, and herbs.
- Peanut grinder or food processor (optional) – if you want to make homemade peanut butter or chop nuts more finely.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or firm tofu for different proteins.
- Add sliced cucumbers or bean sprouts for extra crunch and freshness.
- Mix in some chopped pineapple or mango for a touch of sweetness.
- Sprinkle some toasted sesame seeds or chopped fresh mint for added flavor.
Thai Chicken Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded
- 4 cups mixed greens (romaine, iceberg)
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- ½ cup red bell pepper, thinly sliced
- 3 green onions, chopped
- ¼ cup fresh cilantro leaves
- ⅓ cup roasted peanuts, roughly chopped
For the Peanut Dressing:
- ⅓ cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1-2 tsp sriracha or chili sauce (adjust to taste)
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- 2-3 tbsp warm water (to thin)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare. Most of that time is chopping and shredding the ingredients. Cooking the chicken beforehand (if not using store-bought cooked chicken) will add about 15 minutes. The salad comes together quickly once the ingredients are ready, making it perfect for a fresh and flavorful meal.
Step-by-Step Instructions:
1. Cook and Shred the Chicken:
First, cook your chicken breast thoroughly by boiling, baking, or grilling. Once it’s cooked and cooled, shred it into bite-sized pieces. Set it aside while you prepare the rest.
2. Prepare the Salad Base:
In a large bowl, combine the mixed greens, shredded purple cabbage, shredded carrots, red bell pepper slices, chopped green onions, and cilantro leaves. Toss everything gently so the veggies mix well.
3. Add Chicken and Peanuts:
Mix in the shredded chicken and roughly chopped roasted peanuts with the veggies. Toss lightly to distribute.
4. Make the Peanut Dressing:
In a small bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, sriracha, grated ginger, and minced garlic. Gradually add warm water, a little at a time, until the dressing becomes smooth and pourable. Taste and adjust the seasoning if needed.
5. Dress and Serve the Salad:
Pour the peanut dressing over the salad just before serving. Toss gently to coat all ingredients evenly. Garnish with extra chopped peanuts and a few cilantro leaves for a nice finish. Serve immediately to enjoy the crisp, fresh flavors.
Can I Use Frozen Chicken in This Salad?
Yes! Just make sure to thaw the chicken completely in the fridge overnight or use the defrost setting on your microwave. Pat the chicken dry before shredding to avoid adding extra moisture to the salad.
Can I Make the Peanut Dressing Ahead of Time?
Absolutely! The peanut dressing can be made up to 3 days in advance and kept in an airtight container in the fridge. Give it a good stir or whisk before using, as it might thicken when chilled.
How Should I Store Leftovers?
Keep the salad and dressing separate to preserve freshness. Store the salad in an airtight container in the fridge for up to 2 days. Add the dressing just before serving to maintain crunchiness.
Can I Substitute Peanut Butter in the Dressing?
Yes, you can substitute sunflower seed butter or tahini if you have a peanut allergy. The flavor will be different but still delicious. Adjust seasoning and sweetness to taste to balance the dressing.