What the heck is this?
This isn’t your average sad desk salad. Thai Chicken Salad is a texture-packed, flavor-exploding combo of crunchy cabbage, juicy shredded chicken, fresh herbs, crisp veggies, roasted peanuts, and the real star—a creamy, tangy, slightly spicy peanut dressing that brings it all together. It’s light but filling, fresh but rich, and somehow even better the next day. Whether you serve it as a meal prep lunch or dinner on a hot day, this salad brings serious satisfaction without ever touching a boring lettuce leaf.
Why You’ll Love This Recipe
Packed with texture: crunchy cabbage, carrots, peanuts, and more
Creamy-spicy peanut dressing is next-level addictive
Fresh herbs make it feel ultra-bright and refreshing
Protein-rich and super satisfying
Great for meal prep—holds up in the fridge for days
Easy to customize with whatever’s in your fridge
The Good Stuff You’ll Need
For the Salad
2 cups cooked chicken, shredded (grilled, rotisserie, or poached works)
3 cups shredded green cabbage
1 cup shredded red cabbage (or just more green if that’s what you’ve got)
1 large carrot, julienned or shredded
1 red bell pepper, thinly sliced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint (optional but really nice)
3 green onions, thinly sliced
1/3 cup roasted peanuts, roughly chopped
1 tablespoon sesame seeds (optional)
For the Peanut Dressing
1/3 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon lime juice (plus more to taste)
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1–2 teaspoons sriracha or chili garlic sauce (optional for heat)
1–2 tablespoons warm water, to thin
Let’s Do This
Step 1: Make That Dressing
In a medium bowl, whisk together peanut butter, soy sauce, vinegar, lime juice, honey, sesame oil, and sriracha. Add warm water a little at a time until it’s smooth and pourable. Taste and adjust the balance—more lime if it needs brightness, more honey if it needs sweetening, or more sriracha if you want a kick.
Step 2: Toss the Salad
In a large mixing bowl, combine shredded chicken, cabbage, carrots, bell pepper, herbs, and green onions. Pour about two-thirds of the dressing over the top and toss everything together until it’s nicely coated.
Step 3: Finish and Serve
Transfer the salad to a serving platter or individual bowls. Drizzle the remaining dressing over the top. Sprinkle with chopped peanuts, sesame seeds, and extra herbs for that final fresh crunch.
Serving Suggestions
Serve chilled or at room temp
Wrap it up in rice paper rolls or lettuce leaves for a fun hand-held version
Add rice noodles or quinoa to bulk it up into a grain bowl
Top with a jammy egg or crispy tofu for extra protein
Switch It Up
Use almond or cashew butter instead of peanut butter
Swap chicken for tofu, shrimp, or tempeh for a different protein vibe
Add shredded green mango or papaya for a fruit-forward twist
Toss in edamame, cucumber, or snap peas if you’ve got them
Make-Ahead Tips
Make the dressing up to 4 days in advance and store it in the fridge
Prep all the veggies and store them separately or mixed together
Toss everything just before serving, or toss the night before—this salad holds up surprisingly well
Questions People Actually Ask
Q: Can I use rotisserie chicken?
A: Yes—and it’s one of the easiest ways to make this fast. Just shred and go.
Q: How long does it keep?
A: About 3–4 days in the fridge. The cabbage stays crisp and the flavors deepen overnight.
Q: Is this spicy?
A: Only if you want it to be. Leave out the sriracha for a more mild version, or add extra if you’re into the heat.
Thai Chicken Salad: A Fresh, Crunchy, Spicy-Sweet Bowl of Pure Joy (with a Creamy Peanut Dressing You’ll Want to Put on Everything)
- Total Time: 20 minutes
- Yield: 4 servings
Description
This isn’t your average sad desk salad. Thai Chicken Salad is a texture-packed, flavor-exploding combo of crunchy cabbage, juicy shredded chicken, fresh herbs, crisp veggies, roasted peanuts, and the real star—a creamy, tangy, slightly spicy peanut dressing that brings it all together. It’s light but filling, fresh but rich, and somehow even better the next day. Whether you serve it as a meal prep lunch or dinner on a hot day, this salad brings serious satisfaction without ever touching a boring lettuce leaf.
Ingredients
For the Salad
2 cups cooked chicken, shredded (grilled, rotisserie, or poached works)
3 cups shredded green cabbage
1 cup shredded red cabbage (or just more green if that’s what you’ve got)
1 large carrot, julienned or shredded
1 red bell pepper, thinly sliced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint (optional but really nice)
3 green onions, thinly sliced
1/3 cup roasted peanuts, roughly chopped
1 tablespoon sesame seeds (optional)
For the Peanut Dressing
1/3 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon lime juice (plus more to taste)
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1–2 teaspoons sriracha or chili garlic sauce (optional for heat)
1–2 tablespoons warm water, to thin
Instructions
Step 1: Make That Dressing
In a medium bowl, whisk together peanut butter, soy sauce, vinegar, lime juice, honey, sesame oil, and sriracha. Add warm water a little at a time until it’s smooth and pourable. Taste and adjust the balance—more lime if it needs brightness, more honey if it needs sweetening, or more sriracha if you want a kick.
Step 2: Toss the Salad
In a large mixing bowl, combine shredded chicken, cabbage, carrots, bell pepper, herbs, and green onions. Pour about two-thirds of the dressing over the top and toss everything together until it’s nicely coated.
Step 3: Finish and Serve
Transfer the salad to a serving platter or individual bowls. Drizzle the remaining dressing over the top. Sprinkle with chopped peanuts, sesame seeds, and extra herbs for that final fresh crunch.
Notes
Serve chilled or at room temp
Wrap it up in rice paper rolls or lettuce leaves for a fun hand-held version
Add rice noodles or quinoa to bulk it up into a grain bowl
Top with a jammy egg or crispy tofu for extra protein
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: ~490 kcal per serving
- Carbohydrates: ~25g per serving
- Protein: ~34g per serving