Thai Chicken Salad with Peanut Dressing is a fresh and tasty mix of shredded chicken, crunchy veggies, and bold flavors all tossed together with a creamy, nutty peanut sauce. It’s got the perfect balance of sweet, salty, and a little bit of spice that makes every bite so satisfying.
Whenever I make this salad, I love how easy it is to whip up but still feels special enough for a dinner or lunch with friends. The peanut dressing is my favorite part—it’s creamy and rich but also bright with lime juice and hints of garlic and ginger. I always sneak a spoonful before drizzling it over the salad because it’s just that good.
I usually serve this salad chilled, which makes it super refreshing, especially on a warm day. Sometimes I add extra crushed peanuts on top for a little crunch, and a handful of fresh cilantro or mint to keep it tasting fresh and vibrant. It’s a great way to get a crunchy, flavorful meal that feels like a treat but is healthy and colorful too.
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken breasts work well here. Rotisserie chicken is a great shortcut if you want to save time. For a vegetarian version, try shredded tofu or chickpeas instead.
Cabbage & Veggies: Both green and purple cabbage give crunch and color. If you don’t have purple cabbage, just use more green cabbage or add some kale or spinach for extra greens.
Peanut Butter: Creamy peanut butter is best for a smooth dressing. Natural peanut butter can work too but may need some extra stirring to blend. Allergy-friendly? Try sunflower seed butter or tahini as a substitute.
Lime Juice & Soy Sauce: These add the tang and saltiness that balance the dressing. If lime isn’t available, lemon juice is a fine alternative. For soy sauce, tamari or coconut aminos can be a gluten-free option.
How Do You Make a Smooth and Balanced Peanut Dressing?
Getting the peanut dressing just right is key to this salad. It should be creamy but pourable and not too thick or watery.
- Start by whisking the peanut butter with flavorful ingredients: soy sauce for salt, honey or maple syrup for sweetness, lime juice for brightness, rice vinegar for tang, and fresh ginger and garlic for punch.
- Slowly add warm water, one tablespoon at a time, whisking constantly. This thins out the peanut butter and helps everything blend smoothly.
- Taste as you go! You want a nice balance of salty, sweet, and sour. Adjust lime, honey, or soy sauce to suit your preference.
- If you like spice, add chili flakes or a bit of sriracha last to not overpower the dressing.
This simple step ensures you end up with a flavorful dressing that coats the salad perfectly, enhancing but not hiding the freshness and crunch of the veggies and chicken.
Equipment You’ll Need
- Large salad bowl – It’s perfect for tossing all the ingredients together easily.
- Whisk – Helps you smoothly mix the peanut dressing without lumps.
- Measuring cups and spoons – Keep your ingredients just right for the best flavor balance.
- Knife and cutting board – For chopping the chicken, veggies, and cilantro quickly and safely.
- Small bowl – To whisk the dressing separately before pouring over the salad.
Flavor Variations & Add-Ins
- Extra heat: Mix in sriracha or chili flakes into the dressing for spicy bites.
- Different proteins: Swap chicken for cooked shrimp, tofu, or firm tempeh for variety.
- Veggie boost: Add sliced bell peppers, shredded radishes, or snap peas for extra crunch and color.
- Cheese touch: Top with crumbled feta or chopped peanuts to add creamy or crunchy textures.
Thai Chicken Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup chopped romaine lettuce
- 1 cup cherry tomatoes, quartered
- ½ cup celery, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup roasted peanuts, chopped
For the Peanut Dressing:
- ⅓ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp rice vinegar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 2–4 tbsp warm water (to thin dressing)
- Optional: ½ tsp chili flakes or sriracha for heat
How Much Time Will You Need?
This salad takes about 20 minutes to prepare. Most of the time is spent chopping and shredding the ingredients. If you want to chill the salad to blend the flavors, add another 30 minutes.
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Shred the cooked chicken breast and the green and purple cabbages. Shred the carrots and chop the romaine lettuce, cherry tomatoes, celery, and cilantro. Place all these fresh ingredients into a large salad bowl.
2. Make the Peanut Dressing:
In a small bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), freshly squeezed lime juice, rice vinegar, grated ginger, and minced garlic. Slowly add warm water, one tablespoon at a time, whisking until the dressing becomes smooth and pourable. If you like a bit of heat, stir in the chili flakes or sriracha now.
3. Toss and Serve:
Pour the peanut dressing over the salad and toss well to coat everything evenly. Sprinkle chopped roasted peanuts on top for a nice crunch. Serve the salad right away, or chill it in the fridge for 30 minutes to let the flavors blend nicely. Garnish with extra cilantro and lime wedges if you like.
Can I Use Frozen Chicken for This Salad?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before shredding it. Warm or slightly chilled chicken both work well in this salad.
How Long Can I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The salad is best eaten fresh since the dressing can soften the veggies over time.
Can I Make the Dressing Ahead of Time?
Absolutely! The peanut dressing can be made up to 3 days in advance and kept in the fridge. Just give it a good stir or whisk before drizzling it on the salad.
What Can I Substitute for Peanut Butter?
If you have a peanut allergy or want a different flavor, try using sunflower seed butter or tahini. These alternatives will still give a creamy texture and nutty taste to the dressing.
