Thai Chicken Salad
Looking for a vibrant, refreshing, and flavor-packed meal? This Thai Chicken Salad is your answer. Bursting with bold Thai flavors and fresh ingredients, it’s the perfect balance of crunchy veggies, tender chicken, and a tangy, nutty dressing that brings it all together.
This recipe was inspired by a trip to a bustling Bangkok night market, where the air was filled with the scent of grilled meats, herbs, and citrus.
One vendor served a simple yet unforgettable spicy chicken salad wrapped in banana leaves.
It had crunch, heat, sweetness, and zing — and that memory turned into this easy-to-make, healthy version you can enjoy anytime at home.
Why You’ll Love This
- Fresh and Flavorful – Packed with crunchy veggies, herbs, and a tangy peanut-lime dressing that hits every note.
- Quick and Easy – Comes together in under 30 minutes with simple prep.
- Healthy Choice – High in protein, loaded with veggies, and naturally gluten-free.
- Perfect for Meal Prep – Keeps well in the fridge for a few days and gets even tastier over time.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Cuisine: Thai, Asian-Inspired
Servings: 4
Estimated Cost: $12 – $15
Equipment:
- Cutting board & knife
- Large mixing bowl
- Skillet or grill pan
- Whisk or small jar (for dressing)
Ingredients
For the Salad:
- 2 cooked chicken breasts, shredded or sliced (grilled or rotisserie)
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup matchstick carrots
- 1 red bell pepper, thinly sliced
- ½ cup cucumber, sliced into half moons
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- ¼ cup chopped green onions
- ¼ cup chopped roasted peanuts (optional, for crunch)
- 1 red chili, thinly sliced (optional, for heat)
- Lime wedges for serving
For the Thai Peanut Dressing:
- 3 tablespoons creamy peanut butter
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 2–3 tablespoons warm water, to thin
Step-by-Step Instructions
- Cook the Chicken: Grill, sauté, or use pre-cooked rotisserie chicken. Slice or shred and set aside.
- Prepare the Veggies: Thinly slice cabbage, peppers, cucumber, carrots, and herbs. Add all to a large mixing bowl.
- Make the Dressing: In a small bowl or jar, whisk together peanut butter, lime juice, soy sauce, honey, vinegar, sesame oil, ginger, and garlic. Add warm water a tablespoon at a time to reach your desired consistency.
- Toss the Salad: Add shredded chicken to the bowl of veggies. Pour dressing over the top and toss everything until evenly coated.
- Garnish and Serve: Sprinkle with chopped peanuts, extra herbs, chili slices (if using), and a squeeze of lime. Serve immediately or chill for 15 minutes for even better flavor.
Nutrition Facts (per serving – 1 of 4)
- Calories: ~360
- Protein: 28g
- Fat: 20g
- Carbohydrates: 18g
- Fiber: 5g
- Sugar: 6g
Tips for Success
- Use Rotisserie Chicken: A major time-saver without sacrificing flavor.
- Adjust the Spice: Add or omit chili depending on your heat preference.
- Prep Ahead: Chop veggies and make dressing up to 2 days in advance.
- Double the Dressing: It’s great for noodles or another salad later in the week.
Thai Chicken Salad
Ingredients
For the Salad
- 2 cooked chicken breasts shredded or sliced (grilled or rotisserie)
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup matchstick carrots
- 1 red bell pepper thinly sliced
- ½ cup cucumber sliced into half moons
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- ¼ cup chopped green onions
- ¼ cup chopped roasted peanuts optional, for crunch
- 1 red chili thinly sliced (optional, for heat)
- Lime wedges for serving
For the Thai Peanut Dressing
- 3 tablespoons creamy peanut butter
- 2 tablespoons lime juice about 1 lime
- 1 tablespoon soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove minced
- 2 –3 tablespoons warm water to thin
Instructions
- Cook the Chicken: Grill, sauté, or use pre-cooked rotisserie chicken. Slice or shred and set aside.
- Prepare the Veggies: Thinly slice cabbage, peppers, cucumber, carrots, and herbs. Add all to a large mixing bowl.
- Make the Dressing: In a small bowl or jar, whisk together peanut butter, lime juice, soy sauce, honey, vinegar, sesame oil, ginger, and garlic. Add warm water a tablespoon at a time to reach your desired consistency.
- Toss the Salad: Add shredded chicken to the bowl of veggies. Pour dressing over the top and toss everything until evenly coated.
- Garnish and Serve: Sprinkle with chopped peanuts, extra herbs, chili slices (if using), and a squeeze of lime. Serve immediately or chill for 15 minutes for even better flavor.
Notes
- Use Rotisserie Chicken: A major time-saver without sacrificing flavor.
- Adjust the Spice: Add or omit chili depending on your heat preference.
- Prep Ahead: Chop veggies and make dressing up to 2 days in advance.
- Double the Dressing: It’s great for noodles or another salad later in the week.
Common Questions
1. Can I make this salad vegetarian?
Yes! Swap chicken with crispy tofu, edamame, or chickpeas for a protein boost.
2. How long will this salad last in the fridge?
It keeps well for up to 3 days. Store the dressing separately for best texture.
3. What can I use instead of peanut butter?
Sunflower seed butter or almond butter works well if you have a peanut allergy.
4. Can I meal prep this?
Absolutely. Pack the veggies, chicken, and dressing separately and combine just before eating.
Hope this colorful, satisfying Thai Chicken Salad brightens your table and brings a taste of Thailand to your kitchen.
Happy cooking and enjoy every bite!
