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The Ultimate Crunchy Thai Chicken Salad with Creamy Peanut Dressing

Close-up of a creamy thai chicken salad mixed with shredded cabbage, carrots, and topped with chopped peanuts and green onions.
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Welcome to My Kitchen! I am sharing my favorite recipe for a Crunchy Thai Chicken Salad featuring a homemade, creamy peanut dressing. This healthy chicken salad is quick to make, perfect for meal prep, and delivers vibrant Asian flavors for your weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 4 cups shredded Napa cabbage or coleslaw mix
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped mint leaves
  • 1/2 cup dry roasted peanuts, roughly chopped (for topping)
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame oil (for dressing)
  • 1/4 cup creamy peanut butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2–4 tablespoons hot water (to thin dressing)

Instructions

  1. Prepare the chicken if not already cooked. You can use rotisserie chicken for a quick shortcut. Shred the chicken into bite-sized pieces.
  2. In a large bowl, combine the shredded chicken, Napa cabbage, julienned carrot, sliced red bell pepper, cilantro, and mint. Set aside.
  3. Make the creamy peanut dressing. In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, and garlic until smooth.
  4. Slowly whisk in the sesame oil. Add hot water, one tablespoon at a time, until the dressing reaches a pourable consistency. This homemade peanut sauce should coat the back of a spoon lightly.
  5. Pour about three-quarters of the dressing over the salad ingredients. Toss everything gently until the chicken and vegetables are evenly coated. Add more dressing if needed, but reserve some for serving.
  6. Divide the salad among serving bowls or meal prep containers.
  7. Top each serving with chopped peanuts and sliced green onions just before serving to maintain maximum crunch.

Notes

  • For an easy dinner, use pre-cooked rotisserie chicken to save time.
  • If you prefer a spicier kick, add 1/2 teaspoon of sriracha or a pinch of red pepper flakes to the peanut dressing.
  • This recipe is excellent for meal prep; store the dressing separately and only combine it right before eating to keep the cabbage crisp.
  • For a low carb chicken salad option, skip any added sugar in the dressing.

Nutrition

Find it online: https://carlacooking.com/thai-chicken-salad-recipe-peanut-dressing/