If you’re craving a salad that bursts with vibrant flavors and satisfying textures, this Thai Peanut Chicken Salad Recipe is an absolute game-changer. It’s a delightful combination of tender shredded chicken, crisp cabbage, sweet carrots, and a luscious peanut dressing that brings everything together in a harmonious dance of sweet, salty, spicy, and tangy notes. Whether you want a quick lunch or a light dinner, this salad delivers freshness and indulgence in every bite.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making the flavors in this salad sing. Each component plays a crucial role, from the crunch of the cabbage and peanuts to the creaminess of the peanut butter sauce and the zing from lime and chili.
- 2 cups cooked chicken (shredded): Use rotisserie or leftover chicken for convenience and tender protein.
- 2 cups cabbage (shredded): Adds crispness and a fresh, slightly peppery crunch.
- 1 cup carrots (shredded): Offers sweetness and a pop of bright color.
- ½ cup peanuts (chopped): Provides nutty crunch and texture contrast.
- ½ cup fresh cilantro (chopped): Brings a fragrant, herbaceous note that brightens the salad.
- ¼ cup green onions (chopped): Adds mild oniony sharpness and freshness.
- 2 Thai chili peppers or jalapenos (optional): Kick up the heat if you like a little spice in your salad.
- 1 lime (sliced into wedges): For squeezing just before serving to boost freshness.
- 2 tablespoons creamy peanut butter: The creamy base of the dressing that makes this salad ultra-satisfying.
- 1 tablespoon soy sauce: Adds a savory umami depth to the dressing.
- ½ tablespoon sesame oil: Imparts a lovely toasted aroma and richness.
- 1 teaspoon rice vinegar: Brings a gentle acidity that balances the richness.
- 1 teaspoon maple syrup (or honey): Adds subtle natural sweetness to the dressing.
- 1 teaspoon chili garlic sauce: Intensifies heat and garlic flavor, essential for that classic Thai kick.
- ½ teaspoon fresh lime juice: Enhances zing and freshness in the dressing.
- 1 tablespoon water: Helps thin the dressing to the perfect pourable consistency.
How to Make Thai Peanut Chicken Salad Recipe
Step 1: Prepare the Peanut Dressing
The heart of this Thai Peanut Chicken Salad Recipe is undoubtedly the creamy, flavorful dressing. Start by blending all the dressing ingredients—creamy peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, chili garlic sauce, lime juice, and water—until smooth. This creates a luscious sauce that perfectly coats every bite of your salad.
Step 2: Combine the Salad Ingredients
In a large bowl, toss together the shredded chicken, cabbage, carrots, chopped peanuts, fresh cilantro, green onions, and the optional chili peppers. Each ingredient brings its own unique texture and burst of flavor, making the salad vibrantly fresh and satisfying.
Step 3: Toss with Dressing
Pour the dressing over the salad mixture and toss everything well until every shred of chicken and vegetable is generously coated. The flavors meld beautifully here—sweet, savory, spicy, and tangy in perfect balance. Serve the salad with lime wedges on the side to add a final splash of citrus just before eating.
How to Serve Thai Peanut Chicken Salad Recipe
Garnishes
A sprinkle of extra chopped peanuts and fresh cilantro on top adds wonderful texture and color. If you love spice, add thin slices of fresh chili peppers to elevate that heat factor for an extra punch of flavor and visual appeal.
Side Dishes
This salad pairs wonderfully with simple jasmine rice or sticky rice to soak up the delicious dressing. For a lighter option, serve alongside fresh spring rolls or a crisp cucumber salad for an extra dose of refreshing crunch.
Creative Ways to Present
Feeling fancy? Serve this salad in individual lettuce cups or hollowed-out bell peppers for a fun, bite-sized presentation. You can also wrap the salad in rice paper for an inventive twist on the classic Thai summer rolls.
Make Ahead and Storage
Storing Leftovers
Store any leftover Thai Peanut Chicken Salad Recipe in an airtight container in the refrigerator. It’s best eaten within 2-3 days to keep the textures crisp and the flavors fresh. Keep the dressing separate if possible to avoid sogginess.
Freezing
Freezing this salad is not recommended because fresh vegetables and the peanut dressing can lose their texture and flavor. However, you can freeze the shredded cooked chicken separately and prepare the salad fresh when ready to enjoy.
Reheating
Since this is a cold salad, reheating is generally unnecessary. If you want to warm the chicken for serving, heat it gently on the stove or microwave, then toss with fresh vegetables and dressing just before eating.
FAQs
Can I use peanut butter powder instead of creamy peanut butter?
Absolutely! Peanut butter powder works great if you want a lighter dressing. Just rehydrate it with a bit of water to achieve a creamy consistency before blending it with the other ingredients.
Is this salad good for meal prep?
Definitely! Just keep the dressing separate until ready to serve, and add fresh herbs and peanuts at the last minute to keep everything crisp and flavorful.
Can I substitute the chicken for tofu or shrimp?
Yes, swapping chicken for tofu or cooked shrimp is a fantastic way to customize this salad, especially for vegetarians or seafood lovers. Just make sure the protein is cooked and ready to toss in.
How spicy is this salad? Can I make it milder?
The spice level depends on how many chili peppers or how much chili garlic sauce you use. For a milder salad, simply omit or reduce the chili peppers and chili garlic sauce, and you’ll still have loads of flavor.
What kind of peanuts work best?
Roasted, unsalted peanuts are ideal because they add that perfect crunch and nutty flavor without overpowering saltiness. You can also lightly toast raw peanuts to enhance their aroma.
Final Thoughts
This Thai Peanut Chicken Salad Recipe is truly one of my favorite go-to dishes when I want something quick, flavorful, and totally satisfying. Its delightful combination of textures and bold flavors makes it a perfect meal any day of the week. I hope you enjoy making it as much as I do — it’s sure to become a staple in your recipe collection, too!
Print
Thai Peanut Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Description
A vibrant and flavorful Thai Peanut Chicken Salad combining shredded cooked chicken with crisp cabbage, carrots, fresh herbs, and a creamy, spicy peanut dressing. This quick and easy salad delivers a perfect balance of savory, tangy, and sweet flavors with a hint of heat, making it ideal for a light lunch or dinner.
Ingredients
Salad
- 2 cups cooked chicken, shredded
- 2 cups cabbage, shredded
- 1 cup carrots, shredded
- ½ cup peanuts, chopped
- ½ cup fresh cilantro, chopped
- ¼ cup green onions, chopped
- 2 Thai chili peppers or jalapenos, optional for spice
- 1 lime, sliced into wedges
Dressing
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup or honey
- 1 teaspoon chili garlic sauce
- ½ teaspoon fresh lime juice
- 1 tablespoon water
Instructions
- Prepare the dressing: Add the peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup (or honey), chili garlic sauce, fresh lime juice, and water into a blender. Blend until the dressing is smooth and creamy.
- Mix the salad ingredients: In a large bowl, combine the shredded cooked chicken, shredded cabbage, shredded carrots, chopped peanuts, chopped cilantro, chopped green onions, and sliced chili peppers if using. Toss these ingredients together to combine well.
- Combine salad and dressing: Pour the blended peanut dressing over the salad mixture and toss thoroughly to ensure everything is evenly coated. Serve the salad immediately with lime wedges on the side for squeezing over as desired.
Notes
- For a vegetarian version, substitute the cooked chicken with tofu or tempeh.
- Adjust the number of chili peppers according to your preferred spice level.
- Roast the peanuts lightly for added crunch and flavor.
- The salad is best served fresh but can be refrigerated for up to 1 day.
- Use gluten-free soy sauce to make this dish gluten-free.
