If you crave a salad that’s far from boring, this Thai Chicken Salad will absolutely win you over. Each forkful is a festival of crunch from sweet bell peppers, juicy mandarin oranges, heaps of colorful veggies, and tender chicken, all brought together by a creamy, zesty peanut dressing that’s so good you’ll want to drizzle it on everything. It’s hearty enough for dinner, bursting with Thai-inspired flavors, and guaranteed to keep your taste buds dancing!
Why You’ll Love This Recipe
- Crunch and Color Galore: Every bite is a joyful mix of crisp cabbage, sweet bell peppers, carrots, and those sunshiny mandarin oranges.
- Irresistible Peanut Dressing: The creamy, punchy peanut-lime dressing tastes restaurant-worthy and is wildly delicious on more than just this salad.
- Make-Ahead Friendly: Prep everything in advance for effortless lunches, meal prep, or a crowd-pleasing potluck dish.
- Endlessly Adaptable: Customize your Thai Chicken Salad with pantry swaps, protein changes, and fun additions—it’s never boring!
Ingredients You’ll Need
What truly sets Thai Chicken Salad apart is how thoughtfully balanced and simple the ingredient list is. Each component contributes just the right flavor, crunch, or pop of color—making every bite a vibrant celebration of taste and texture.
- Peanut Butter: The base for our creamy, nutty dressing that gives the salad unmistakable Thai flavor.
- Soy Sauce: Adds rich, salty umami, perfectly rounding out the sweetness and acidity in the dressing.
- Chicken Broth: Lightens the peanut dressing, helping it coat every morsel without being too thick.
- Lime Juice: Bright, tangy, and absolutely essential for that signature zippy edge.
- Honey: Brings gentle sweetness and balances out the savoriness of the soy and peanut butter.
- Sriracha: Lends just a whisper of heat—you can easily swap in your favorite hot sauce or use more (or less!) to taste.
- Garlic Powder & Ground Ginger: Add a warm, aromatic backbone to the dressing without overpowering it.
- Toasted Sesame Oil: Just a small splash creates deep, nutty fragrance—don’t skip it!
- Shredded Chicken: Tender, protein-packed and wonderful for using up roast or rotisserie chicken.
- Green & Red Cabbage: These two bring the crunch factor and gorgeous color contrast—so satisfying!
- Red Bell Pepper: Adds a sweet, juicy crunch and boosts the salad’s visual appeal.
- Carrots: Julienne them for best crunch—they also sneak in a bit more vivid orange color.
- Mandarin Oranges: Juicy segments give gentle sweetness and that signature Southeast Asian salad vibe.
- Green Onions & Cilantro: For fresh, herbal pops with every bite—taste before adding cilantro to adjust to your preference.
- Honey Roasted Peanuts & Slivered Almonds: Both bring nutty flavor and extra wonderful crunch for that classic Thai salad finish.
- Optional Garnishes: Chow Mein noodles, crispy wonton strips, or toasted sesame seeds add even more fun and crunch.
Variations
This Thai Chicken Salad is seriously flexible—feel free to put your own spin on it! It’s a cinch to adapt for what you have on hand, your favorite flavors, or any dietary preferences.
- Swap the Protein: Try cooked shrimp, rotisserie turkey, grilled tofu, or even chickpeas for a vegetarian delight.
- Go Vegan and Dairy-Free: Use agave or maple syrup in place of honey and sub vegetable broth for the chicken broth.
- Make it Extra Crunchy: Add thinly sliced snap peas, cucumber ribbons, or even shredded broccoli stem for more texture.
- Pump Up the Greens: Mix in spinach, kale, or arugula for a leafy twist on the classic Thai Chicken Salad base.
How to Make Thai Chicken Salad
Step 1: Make the Creamy Peanut Dressing
Start with the soul of this dish: the irresistible peanut dressing. Whisk all the dressing ingredients together in a medium bowl, or buzz them in a food processor for an ultra-velvety finish. The peanut butter makes it decadently creamy, while lime, honey, and sriracha bring big, bold personality. Don’t forget to taste and adjust the heat or sweetness—you want the flavors to sing!
Step 2: Prep and Combine the Salad Ingredients
Chop, shred, and dice your way through the veggies—the more vibrant, the better! Layer your cabbage, chicken, bell peppers, carrots, and all those colorful extras into a large mixing bowl. It’s up to you if you want to keep the components separate for a pretty presentation, or toss it all together from the start (both ways are delicious!).
Step 3: Dress and Toss
When you’re ready to dive in, drizzle the peanut dressing over your salad in batches, tossing gently to coat each piece. Add just enough to lightly cover everything—too much dressing can weigh down the crunch, so go slow. Top with peanuts, slivered almonds, and your favorite garnishes for the perfect finish!
Pro Tips for Making Thai Chicken Salad
- Prep Chicken Ahead: Use leftover roasted or rotisserie chicken for a splash of extra flavor and save time on busy nights.
- Cabbage Crunch Secret: For super crisp cabbage, shred it fresh and soak briefly in ice water, then pat dry before adding to the salad.
- Dressing Consistency: If your peanut dressing feels thick, simply whisk in a tablespoon of broth or water at a time until it’s pourable and creamy.
- Flavor Layers: Finish with a generous sprinkle of peanuts, cilantro, and optional garnishes for that show-stopping color and crunch!
How to Serve Thai Chicken Salad
Garnishes
No Thai Chicken Salad is complete without its final decorating touches. I love to scatter heaps of honey roasted peanuts and slivered almonds over the top, then add handfuls of chopped cilantro and green onions for fresh, herbal brightness. If you’re feeling extra, a shower of crispy wonton strips or toasted sesame seeds makes it look straight off a cafe menu.
Side Dishes
This salad is a showstopper on its own, but if you’re feeding a crowd or want to round out your table, serve it alongside a bowl of steaming jasmine rice, buttery garlic naan, or a zippy cucumber salad for a refreshing contrast. Spring rolls or crispy dumplings would make it a Thai-inspired banquet!
Creative Ways to Present
For a jaw-dropping presentation, layer your Thai Chicken Salad ingredients on a large platter and drizzle the dressing Jackson Pollock-style right before serving. Or, serve it in lettuce cups or just in small jars for grab-and-go lunches or gorgeous picnic fare—the colors and textures steal the show every time.
Make Ahead and Storage
Storing Leftovers
Thai Chicken Salad keeps surprisingly well! If you know you’ll have extras, keep the salad and dressing separate in airtight containers. The veggies will stay crisp for up to 3 days in the fridge, and the flavors only get better overnight.
Freezing
This salad is best enjoyed fresh, but you can freeze the shredded chicken on its own if you’re prepping far ahead. The veggies and dressing don’t freeze well, so assemble only as much as you’ll eat within a few days.
Reheating
No reheating necessary! Thai Chicken Salad is meant to be enjoyed cold or at room temperature, making it a fuss-free option for lunches, meal prep, or summer dinners.
FAQs
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Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken is perfect for Thai Chicken Salad because it’s quick, tender, and flavorful—and it makes prep a total breeze. Just remove the skin, shred the meat, and you’re set.
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How do I make this salad spicier or milder?
You’re in control here! Adjust the sriracha (or your chosen hot sauce) in the dressing up or down to taste. If you prefer no heat at all, simply leave it out.
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Can I make Thai Chicken Salad ahead of time?
Yes! Prep all the components and store the dressing separately. Toss everything together just before serving to keep it beautifully crisp and fresh.
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Is this salad gluten-free?
To make your Thai Chicken Salad gluten-free, simply use a gluten-free soy sauce or tamari—everything else is naturally gluten-free and delicious!
Final Thoughts
Give this Thai Chicken Salad a whirl, and I promise—dinner will never feel dull again! It’s fresh, fulfilling, and bursting with color and texture. Whether you’re meal-prepping or making it for friends, this salad will absolutely brighten your day. Can’t wait to hear how much you enjoy it!
Print
Thai Chicken Salad Recipe
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Thai
- Diet: Gluten Free
Description
This Thai Chicken Salad recipe is a delightful blend of flavors and textures, featuring tender shredded chicken, crunchy cabbage, colorful veggies, and a creamy peanut dressing with a hint of heat. Perfect for a light and satisfying meal!
Ingredients
Dressing:
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha (or hot sauce)
- 3/4 teaspoon garlic powder
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
Salad:
- 4 cups shredded chicken
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 red bell pepper, diced
- 1 cup carrots, julienned
- 1 (11 oz.) can mandarin oranges, drained and patted dry
- 1/2 cup green onions, chopped
- 1/4 cup cilantro, roughly chopped
- 1/2 cup honey roasted peanuts
- 1/3 cup slivered almonds
- Optional: Chow Mein Noodles, Crispy Wonton Strips, Toasted Sesame Seeds
Instructions
- Dressing: Combine all dressing ingredients until smooth. Chill.
- Salad: Toss all salad ingredients in a large bowl.
- Assembly: When ready to serve, add dressing to salad and toss to coat well.
- Serve: Enjoy your Thai Chicken Salad!
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 15g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 65mg
