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Thai Chicken Salad
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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.
Course Salad
Cuisine Asian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 360kcal
Cost $12 – $15

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

  1. Use Rotisserie Chicken: A major time-saver without sacrificing flavor.
  2. Adjust the Spice: Add or omit chili depending on your heat preference.
  3. Prep Ahead: Chop veggies and make dressing up to 2 days in advance.
  4. Double the Dressing: It’s great for noodles or another salad later in the week.