Thai Chicken Salad Recipe

I made a Crunchy Thai Chicken Salad with homemade peanut dressing, crispy cabbage, shredded chicken, and toasted peanuts plus one surprising pantry ingredient that ties everything together.

I stumbled onto this Crunchy Thai Chicken Salad when I needed something bright and not boring. I love how shredded cabbage stays super crisp and fights back against a creamy peanut butter dressing, the textures pushing each bite into little surprises.

It’s somehow bold without trying too hard and every forkful makes you wonder why you ever ate plain salad, you know? I always find myself tweaking it a bit depending on what I have but the backbone stays the same, and now I bring it to every potluck because people keep asking for the recipe.

Ingredients

• Crunchy cabbage brings fiber, vitamin C and a fresh, slightly peppery crunch to the salad
• Lean chicken adds protein to keep you full, and gives savory meaty body
• Creamy peanut butter gives richness, healthy fats and a sweet nutty backbone to dressing
• Fresh lime brightens flavors with tangy acid and balances sweet and salty notes
• Herby cilantro adds freshness and a citrusy edge though some people say it tastes soapy
• Crunchy peanuts add texture, more protein and a toasty nut flavor, great garnish
• Rice vinegar gives gentle sourness that lifts the salad, helps cut richness

Ingredient Quantities

• 4 cups shredded cabbage (mix of green and red)
• 2 cups cooked shredded chicken (rotisserie or poached, whatever’s easiest)
• 1 cup shredded carrots (about 2 medium)
• 1 medium red bell pepper, thinly sliced
• 1 small English cucumber, sliced
• 3 green onions, chopped
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh mint or Thai basil leaves (optional)
• 1/2 cup roasted peanuts, coarsely chopped
• 2 tbsp toasted sesame seeds (optional)
• 1/3 cup creamy peanut butter
• 2 tbsp low sodium soy sauce
• 1 tbsp fish sauce
• 2 tbsp rice vinegar
• 2 tbsp fresh lime juice (about 1 lime)
• 1 to 2 tbsp honey or brown sugar (to taste)
• 1 clove garlic, minced or grated
• 1 tsp fresh ginger, grated
• 1 tsp toasted sesame oil
• 1 tsp chili garlic sauce or sriracha (optional)
• 2 to 4 tbsp warm water, to thin the dressing as needed
• Salt and freshly ground black pepper, to taste
• Lime wedges, for serving (optional)

How to Make this

1. Prep veggies and herbs: shred 4 cups cabbage, shred 1 cup carrots, thinly slice 1 red bell pepper and 1 small English cucumber, chop 3 green onions, roughly chop 1/2 cup cilantro and set aside 1/4 cup mint or Thai basil if using.

2. Prep chicken and nuts: shred 2 cups cooked chicken (rotisserie is easiest). If peanuts are not already roasted, toast 1/2 cup peanuts in a dry skillet until fragrant then coarsely chop; reserve a small handful for topping.

3. Toast sesame seeds if using: heat a small skillet and toast 2 tbsp sesame seeds until light golden, watch them they burn fast.

4. Make the peanut dressing: in a bowl or jar combine 1/3 cup creamy peanut butter, 2 tbsp low sodium soy sauce, 1 tbsp fish sauce, 2 tbsp rice vinegar, 2 tbsp fresh lime juice, 1 to 2 tbsp honey or brown sugar to taste, 1 clove garlic minced, 1 tsp fresh grated ginger, 1 tsp toasted sesame oil and 1 tsp chili garlic sauce or sriracha if you want heat. Add 2 to 4 tbsp warm water to thin and whisk or shake in a jar until smooth. Tip: if peanut butter is stiff warm it 10 seconds in the microwave so it mixes easier.

5. Taste and adjust dressing: taste for sweet salty and acidic balance, add more lime if it needs brightness, more honey if too bitter, or a splash more soy for salt. Finish with a pinch of salt and black pepper.

6. Toss salad base: in a large bowl combine cabbage, carrots, bell pepper, cucumber, green onions, cilantro, optional mint or basil and the shredded chicken. Toss lightly so everything is even.

7. Dress the salad: start with about half the dressing, drizzle it over and toss gently using tongs. Add more dressing only if needed, you dont want it soggy.

8. Add crunch and seeds: fold in most of the chopped peanuts and sesame seeds, reserving some for garnish. Season with salt and pepper to taste.

9. Rest or serve: let the salad sit 5 to 10 minutes to let flavors meld if you like it slightly softened, or serve right away for maximum crunch. Serve with lime wedges and extra chopped peanuts on top.

Equipment Needed

1. Large cutting board
2. Sharp chef’s knife
3. Box grater or coarse shredder (for cabbage & carrots)
4. Large salad/mixing bowl (for tossing)
5. Medium bowl or jar with lid (to whisk or shake the dressing)
6. Small skillet (for toasting peanuts and sesame seeds)
7. Measuring cups and spoons
8. Tongs or salad servers (plus a spatula for folding)

FAQ

Thai Chicken Salad Recipe Substitutions and Variations

• Cooked shredded chicken: swap with shredded rotisserie turkey, canned chicken, leftover pork or shrimp for more flavor, or firm tofu for a meatless option, add a splash of soy or lime so it doesnt taste bland
• Creamy peanut butter: almond butter, tahini, sunflower seed butter for nut allergy, or creamy cashew butter, tahini will give a more sesame taste so maybe add a touch of honey
• Fish sauce: low sodium soy sauce or tamari plus a squeeze of lime, Worcestershire sauce for deeper umami, or a teaspoon of miso dissolved in warm water for a vegetarian stand in
• Roasted peanuts: toasted cashews, chopped almonds, pumpkin seeds or sunflower seeds for nut free crunch, or crispy fried shallots if you want a different kind of texture

Pro Tips

1. Salt and squeeze the cabbage ahead of time — let it sit about 10 to 15 minutes, then massage and press out the excess water so the dressing clings instead of pooling. Don’t over squeeze though or it’ll go limp, you still want crunch.

2. Warm the peanut butter a bit or whisk it with a few tablespoons of hot water before adding the rest of the dressing ingredients so it becomes silky and mixes evenly. If the dressing feels too stiff add water slowly, taste as you go.

3. Toast the peanuts and sesame seeds until just fragrant, watch them they burn in a flash. Chop a few peanuts extra coarse and save them for a garnish so you get big crunchy bites.

4. Start by dressing only half the salad, toss and taste then add more if needed. If you’re making this ahead keep the dressing separate and fold it in right before serving for maximum freshness, or let it rest 10 minutes if you want the cabbage a little softer.