Name: Thai Chicken Salad Recipe
Prep time: 25 min
Total time: 25 min
Cuisine: Thai
Ingredients: ½ cup peanut butter; ¼ cup soy sauce; ¼ cup Chicken broth; 2 tablespoons lime juice; 2 tablespoons honey; 1 teaspoon sriracha, can sub hot sauce; ¾ teaspoon garlic powder; ½ teaspoon toasted sesame oil; ½ teaspoon ground ginger; 4 cups shredded chicken; 4 cups green cabbage, shredded; 1 cup red cabbage, shredded; 1 red bell Pepper, diced; 1 cup carrots, julienned; 1 (11 oz.) can mandarin oranges, drained and patted dry; ½ cup green onions; ¼ cup cilantro, roughly chopped; ½ cup honey roasted peanuts; 1/3 cup slivered almonds; Optional: Chow Mein Noodles, Crispy Wonton Strips, Toasted Sesame Seeds

Bright, bold, and a little bit irresistible, Thai Chicken Salad brings a zesty twist to classic chicken salad—think crisp veggies, juicy chicken, sweet mandarin oranges, and a creamy peanut-lime dressing you’ll want to drizzle on everything. This recipe is bursting with color and flavor and comes together so quickly you’ll have time to savor every bite.

Why You’ll Love This Recipe

Big, Punchy Flavors: The savory, tangy peanut-lime dressing transforms simple ingredients into something unforgettable.
Quick & Easy: You can prep and toss together this Thai Chicken Salad in under 30 minutes—perfect for busy nights or meal prep.
Colorful & Crunchy: Every bite is full of crisp cabbage, sweet bell pepper, juicy oranges, and satisfying crunch from peanuts and almonds.
Crowd Pleaser: Whether as a light lunch, picnic dish, or potluck contribution, this salad never fails to impress.

Thai Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the bold taste of Thai Chicken Salad fool you—the ingredients are humble, fresh, and easy to find! Each one brings something essential to the table, from juicy chicken to crunchy, vibrant veggies and that creamy peanut dressing.

Peanut Butter: The creamy base for our dressing, lending rich nuttiness that balances spice and acidity.
Soy Sauce: Adds that crave-worthy umami saltiness, keeping the dressing from being too sweet.
Chicken Broth: Helps lighten and thin the dressing while adding savory depth.
Lime Juice: A squeeze of citrus brightens everything and gives that tangy zing you’ll love.
Honey: Just enough natural sweetness to round out the sharp flavors (and it helps the dressing cling to your veggies).
Sriracha: Delivers a gentle kick of heat. Adjust or swap to your heat tolerance—or omit for a mild version!
Garlic Powder & Ground Ginger: These pantry MVPs bring warm, aromatic flavor without fuss.
Toasted Sesame Oil: Just a drizzle gives that signature nuttiness you expect from a Thai-inspired dish.
Shredded Chicken: Use rotisserie for quick prep—tender, bite-sized pieces soak up the flavors beautifully.
Green & Red Cabbage: The backbone of the salad, offering crunch, vibrant color, and plenty of nutrition.
Red Bell Pepper: Sweet, crisp, and so colorful—it truly brightens up the entire salad bowl.
Julienned Carrots: Adds even more crunch, a splash of orange, and a gentle touch of sweetness.
Mandarin Oranges: A pop of juicy, tangy-sweet flavor that plays perfectly with the savory ingredients.
Green Onions & Cilantro: Bring freshness and a hint of herbal brightness to each forkful.
Honey Roasted Peanuts & Slivered Almonds: Double the crunch (and wow factor!) in every bite.
Optional Toppings: Chow mein noodles, crispy wonton strips, or toasted sesame seeds add fun and flavor to finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about Thai Chicken Salad is how adaptable it is—don’t hesitate to swap in your favorite veggies, adjust the heat, or make it gluten-free. Here are a few mouthwatering ways to make it your own!

Veggie Boost: Add thinly sliced snap peas, cucumbers, or shredded Napa cabbage for extra green crunch.
Vegetarian Version: Swap the chicken for crispy tofu, edamame, or tempeh for a satisfying meatless salad.
Almond Butter Dressing: Substitute almond butter for peanut butter if you have a peanut allergy or just love the flavor.
Low-Carb: Skip the mandarin oranges and use extra cabbage or spiralized zucchini to cut the sugars and carbs.

How to Make Thai Chicken Salad

Step 1: Whip Up the Creamy Peanut Dressing

Begin by combining all your dressing ingredients—peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ginger—in a food processor or a bowl. Whisk (or blend) until smooth, creamy, and pourable. If you like your dressing a little thinner, feel free to add a tablespoon or two more broth. Pop it in the fridge while you prep the salad to let the flavors mingle.

Step 2: Prep the Salad Ingredients

Now, grab a big bowl and start putting together your greens: shredded chicken, both cabbages, diced red bell pepper, julienned carrots, drained mandarin oranges, green onions, cilantro, peanuts, and almonds. You want every bite to be a little symphony of crisp, juicy, and crunchy. Gently toss everything together so it’s beautifully mixed but not bruised.

Step 3: Toss & Serve

When you’re ready to eat, drizzle the peanut dressing over the salad ingredients. Toss gently to coat (you might not need all the dressing, so add gradually until you reach your dream salad consistency). Top with crispy noodles, extra peanuts, or sesame seeds if you like, and serve right away for the ultimate fresh crunch!

Pro Tips for Making Thai Chicken Salad

Rotisserie Shortcut: A store-bought rotisserie chicken saves time and adds tons of flavor—just shred and toss!
Dress Right Before Serving: For the crunchiest results, wait to add the dressing until just before eating so those cabbage shreds and nuts stay extra crispy.
Adjust the Heat: Add sriracha to taste—or try a splash of chili garlic sauce for smokier heat. Feel free to make it mild for kids.
Cold Chicken Works Best: Using chilled, cooked chicken helps keep the salad ultra-refreshing and builds that classic texture.

How to Serve Thai Chicken Salad

Garnishes

No Thai Chicken Salad is complete without a flurry of garnishes—think fresh cilantro leaves, extra sliced green onions, toasted sesame seeds, or a handful of crispy wonton strips. These little accents look gorgeous and add crunch, color, and bursts of flavor that make the salad feel restaurant-worthy.

Side Dishes

This salad loves to be the main attraction, but it also pairs beautifully with light jasmine rice, coconut rice, or chilled rice noodles. For extra veggies, serve alongside a plate of sliced cucumbers or a simple miso soup.

Creative Ways to Present

For a fun twist, serve Thai Chicken Salad in lettuce cups for hand-held bites, or pile it high on a large platter for a communal share-and-enjoy meal. It’s also stunning in mason jars for meal prep—just layer dressing on the bottom, then the denser veggies and finish with greens up top until ready to shake and serve.

Make Ahead and Storage

Storing Leftovers

Store any undressed leftover Thai Chicken Salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate until you’re ready to serve to maintain freshness and crunch.

Freezing

This salad is best enjoyed fresh as most veggies lose their crisp texture when frozen and thawed. However, you can freeze shredded chicken portions and the peanut dressing separately, then combine with fresh ingredients when ready.

Reheating

Thai Chicken Salad is meant to be enjoyed cold or at room temperature—no reheating needed! If you’ve prepared the chicken ahead of time and chilled it, simply toss with the fresh veggies and dressing straight from the fridge.

FAQs

Can I make Thai Chicken Salad ahead of time?

Absolutely—just assemble all the salad ingredients and store them (undressed) in the fridge. Keep the peanut dressing separate and combine right before serving to keep everything crisp and vibrant.
What chicken works best in this recipe?

Shredded rotisserie chicken is my top pick for convenience and flavor, but poached, grilled, or leftover roast chicken all work beautifully. Just be sure it’s well-chilled before tossing into the salad.
Is Thai Chicken Salad gluten-free?

It can be! Simply use a certified gluten-free soy sauce (or coconut aminos) in the dressing and check that your crispy toppings are gluten-free if you add them.
Can I use store-bought peanut dressing?

While homemade peanut dressing gives the freshest, brightest flavor, you can use your favorite store-bought version in a pinch. Add a squeeze of fresh lime for extra zip if you go this route!

Final Thoughts

If you love colorful, crunchy, flavor-packed meals, there’s just no substitute for a fresh Thai Chicken Salad. Give this recipe a try—you’ll be hooked by its bold taste and how easy it is to pull together. Happy salad-making!

Thai Chicken Salad Recipe