Thai Chicken Salad with Peanut Dressing is a fresh and flavorful dish that combines tender chunks of chicken with crisp veggies like cabbage, carrots, and cucumbers. The real star is the rich, creamy peanut dressing that ties everything together with just the right balance of sweetness and tanginess. It’s a perfect mix of crunchy, juicy, and nutty all in one bowl.
I love making this salad when I want something light but satisfying. The peanut dressing is so easy to whip up, and it really makes the whole dish pop. Sometimes I add a little extra crushed peanuts on top for an extra crunch, which always gets compliments. It’s one of those meals that feels special without taking forever to prepare.
This salad is great as a stand-alone lunch or as a side for a bigger meal. I like serving it chilled, especially on warm days when something refreshing hits the spot. It’s also fun to switch up the veggies or add fresh herbs like cilantro or mint to keep it interesting. Either way, it’s a dish that everyone around the table seems to enjoy.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is perfect here for a lean protein. If you want something faster, a rotisserie chicken works well, or for a vegetarian option, tofu or chickpeas are good swaps.
Peanut Butter: This is the heart of the dressing. Use creamy for a smooth sauce or chunky for more texture. For peanut allergies, try almond or sunflower seed butter instead—they give a similar nutty flavor.
Fresh Veggies: The mix of cabbage, bell pepper, cucumber, carrot, and cilantro gives texture and freshness. You can swap or add snap peas, green onions, or mint leaves depending on what you have or your taste.
Rice Vinegar and Lime Juice: These bring acidity to balance the richness. Lemon juice works okay if you don’t have lime juice, and apple cider vinegar can replace rice vinegar in a pinch.
How Do You Make a Smooth, Balanced Peanut Dressing?
Getting the peanut dressing just right is key to this recipe. Here’s how I do it:
- Whisk peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger together in a bowl.
- Slowly add warm water one tablespoon at a time while whisking until the dressing reaches a pourable consistency.
- Taste and adjust by adding more honey for sweetness, lime for tang, or chili sauce for heat.
- If the dressing feels thick, the warm water helps loosen it. Be patient adding water so it doesn’t get too thin.
This simple process ensures the sauce is creamy but not heavy, with a great balance of salty, sweet, and tangy flavors. It coats the salad nicely without overpowering it.
Equipment You’ll Need
- Large salad bowl – I recommend it because it gives plenty of space to toss all the ingredients easily.
- Whisk or spoon – helps you mix the dressing smooth and well combined.
- Measuring cups and spoons – ensures your ingredients are just right for the dressing.
- Knife and cutting board – makes chopping veggies quick and safe.
- Grill or skillet – for cooking the chicken until browned and flavorful.
Flavor Variations & Add-Ins
- Use cooked shrimp or tofu instead of chicken for a different protein option.
- Add sliced green onions or fresh mint for extra freshness.
- Mix in shredded coconut or crushed pineapple for a tropical twist.
- Spice things up with extra red pepper flakes or a splash of Sriracha in the dressing.
Thai Chicken Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded or sliced
- 4 cups romaine lettuce, chopped
- 1 cup purple cabbage, finely shredded
- 1 cup red bell pepper, diced
- 1 cup cucumber, diced
- 1 cup carrot, julienned or shredded
- ½ cup fresh cilantro leaves, roughly chopped
- ¼ cup chopped roasted peanuts, for topping
For the Peanut Dressing:
- ⅓ cup peanut butter (creamy or chunky)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 2 to 3 tablespoons warm water (to thin dressing as needed)
- Optional: ½ teaspoon chili garlic sauce or red pepper flakes for heat
How Much Time Will You Need?
This dish takes about 20 minutes to prepare, including chopping veggies, cooking or shredding chicken, and whisking the peanut dressing. It’s quick to make and perfect for a healthy lunch or light dinner.
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by chopping the romaine lettuce into bite-sized pieces. Finely shred the purple cabbage, dice the red bell pepper and cucumber, and julienne or shred the carrots. Roughly chop the fresh cilantro and set everything aside in a large bowl.
2. Cook and Slice the Chicken:
If you don’t have cooked chicken yet, season the chicken breast lightly with salt and pepper. Grill or pan-sear it over medium heat until cooked through and browned, about 6-7 minutes per side depending on thickness. Let it cool slightly, then shred or slice into pieces.
3. Make the Peanut Dressing:
In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey or brown sugar, sesame oil, minced garlic, and grated ginger. Add warm water one tablespoon at a time to thin the dressing until it reaches a smooth, pourable consistency. For a spicy touch, stir in chili garlic sauce or red pepper flakes if you like.
4. Assemble the Salad:
In the large bowl with the prepared veggies, toss everything gently to combine. Arrange the shredded chicken evenly on top of the salad. Drizzle the peanut dressing over the salad or serve it on the side for dipping.
5. Garnish and Serve:
Sprinkle chopped roasted peanuts on top for some crunchy texture. Serve the salad immediately to enjoy all the fresh flavors and crisp textures!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Rotisserie chicken is a great shortcut and adds plenty of flavor. Just shred or slice it and add to the salad as directed.
How Do I Store Leftovers?
Keep leftover salad and dressing separate if possible. Store in airtight containers in the fridge for up to 2 days. Toss together just before serving to keep veggies crisp.
Can I Make This Salad Vegan?
Yes! Replace the chicken with firm tofu or chickpeas, and use a vegan soy sauce. Make sure your peanut butter and honey are vegan-friendly (or swap honey for maple syrup).
How Can I Thicken or Thin the Peanut Dressing?
If the dressing is too thick, add warm water a little at a time while whisking until it reaches the perfect pourable consistency. If too thin, add a bit more peanut butter or honey to thicken it up.