Thai Chicken Salad with Peanut Dressing – Fresh, Vibrant & Flavorful

Hi, I’m Sarah Jansen, a traveler and food blogger who has been lucky enough to enjoy incredible meals in kitchens and street markets around the world. One of my favorites is the Thai Chicken Salad with Peanut Dressing. It’s fresh, crisp, and loaded with vibrant colors, bringing together tender chicken, crunchy vegetables, and a creamy peanut sauce that makes each bite unforgettable. What I love most is that it balances so many flavors—savory, sweet, tangy, and spicy—while still being healthy and satisfying. This salad feels like a complete meal, one that’s light yet nourishing, perfect for lunch or dinner.

Overview of Thai Chicken Salad

The Thai Chicken Salad with Peanut Dressing is a wholesome dish that transforms simple ingredients into a restaurant-quality experience. Imagine tender chicken breast strips layered with crunchy shredded cabbage, carrots, cucumbers, and bell peppers, topped with roasted peanuts and fresh herbs. The highlight is the homemade peanut dressing: a creamy, nutty blend with a kick of lime and soy that coats the salad beautifully. This dish isn’t just about taste—it’s about balance and texture. It’s vibrant, colorful, and packed with nutrition, offering a meal that’s both satisfying and refreshing. Easy to prepare, it’s a great option for meal prep too.

Why This Recipe Works

• Balanced Flavors: Savory, sweet, spicy, and tangy all in one bowl.
• Crunch Factor: Crisp veggies pair perfectly with tender chicken.
• Healthy but Filling: Packed with protein, fiber, and nutrients.
• Homemade Dressing: Creamy, flavorful, and fresher than store-bought.
• Customizable: Works with shrimp, tofu, or beef for variations.

Ingredients

For the Salad:

• 2 cups cooked chicken breast, shredded or sliced
• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, chopped

For the Peanut Dressing:

• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil
• Warm water, to thin as needed

How to Make Thai Chicken Salad

Begin by preparing the dressing: in a medium bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, garlic, ginger, and sesame oil until smooth. Add warm water, one tablespoon at a time, until the dressing reaches a pourable consistency.

For the salad, combine shredded cabbage, carrots, bell peppers, cucumber, and chicken in a large mixing bowl. Add cilantro and half the peanuts. Drizzle the peanut dressing generously over the mixture and toss until everything is evenly coated.

Transfer to a serving platter or individual bowls, sprinkle with remaining peanuts, and garnish with extra lime wedges. Serve immediately for best flavor and texture.

Instructions:

1. Cook the Chicken: If you haven’t already, poach or grill chicken breasts until fully cooked, then let them rest before slicing or shredding. Aim for bite-sized strips that blend well with the salad’s textures.
2. Prepare the Vegetables: Wash and dry all produce. Shred the green and purple cabbage, julienne the carrots and cucumber, and slice the red bell pepper thinly. Place all the vegetables into a large salad bowl.
3. Make the Dressing: In a medium bowl, combine peanut butter, soy sauce, lime juice, rice vinegar, honey, garlic, ginger, and sesame oil. Whisk until thick and smooth. Add warm water a little at a time to create a creamy but pourable consistency. Adjust seasoning if needed—add more lime juice for tang, honey for sweetness, or soy sauce for saltiness.
4. Assemble the Salad: Add the cooked chicken to the vegetable mixture. Pour most of the peanut dressing over the salad, reserving a little for serving. Toss gently but thoroughly to ensure everything is evenly coated.
5. Garnish & Serve: Transfer salad to a platter or divide into bowls. Top with fresh cilantro leaves and a sprinkle of roasted peanuts for crunch. Add lime wedges on the side for a refreshing finish.
6. Optional Make-Ahead Tip: Store the salad components and dressing separately if preparing ahead. Toss together just before serving to maintain freshness and crunch.

This method ensures that the salad not only tastes incredible but also looks vibrant and appealing—just like the kind of meal you’d find in a stylish Thai café.

Cook & Prep Times

• Prep Time: 20 minutes
• Cook Time: 15 minutes (for chicken)
• Total Time: 35 minutes

Nutrition Information (per serving, 4 servings)

• Calories: 390
• Protein: 28g
• Fat: 21g
• Saturated Fat: 4g
• Carbohydrates: 20g
• Fiber: 5g
• Sugar: 7g
• Sodium: 640mg

Serving with Thai Chicken Salad

This Thai Chicken Salad with Peanut Dressing is best enjoyed fresh, with the dressing lightly coating the chicken and vegetables while maintaining their crunch. It makes a satisfying standalone lunch or light dinner and pairs beautifully with jasmine rice, spring rolls, or even a side of mango slices for a tropical touch. When served at gatherings, present it on a large platter for a colorful, eye-catching centerpiece. Garnish with lime wedges and extra peanuts to let guests customize their servings with added zing and crunch.

Pro Tips & Variations

• Protein Swap: Replace chicken with shrimp, grilled beef, or crispy tofu.
• Spice It Up: Add chili flakes or sriracha to the dressing.
• Nut-Free Option: Use sunflower seed butter instead of peanut butter.
• Herbal Boost: Toss in Thai basil or mint for extra freshness.
• Meal Prep: Store ingredients separately; assemble right before serving.
• Extra Crunch: Top with fried shallots or crispy wonton strips.

The Bottom Line

The Thai Chicken Salad with Peanut Dressing is a recipe that proves healthy food can be exciting and indulgent. Every bite is a balance of tender chicken, crisp vegetables, and a rich peanut dressing that ties it all together. It’s quick enough for weeknights yet impressive enough for guests. What I love most is its versatility—it works equally well as a light dinner, a packed lunch, or a shared dish at gatherings. Try this once, and it may just become a staple in your kitchen rotation.