Thai Chicken Salad Recipe

Introduction

This Thai Chicken Salad offers a vibrant mix of crunchy vegetables, tender chicken, and a flavorful peanut dressing. It’s a refreshing, colorful dish that balances savory, sweet, and tangy notes perfectly—ideal for a light lunch or a crowd-pleasing side.

Ingredients

• ½ cup peanut butter
• ¼ cup soy sauce
• ¼ cup chicken broth
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 teaspoon sriracha (can substitute 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

Instructions

1. Step 1: Combine the peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger in a food processor or a large bowl. Blend or whisk until the dressing is smooth and uniform. Cover and chill until ready to serve.
2. Step 2: Prepare the salad by shredding the green and red cabbage, dicing the red bell pepper, julienning the carrots, and draining the mandarin oranges. In a large bowl, toss together the shredded chicken, cabbages, bell pepper, carrots, oranges, green onions, cilantro, peanuts, and almonds.
3. Step 3: When ready to serve, gradually add the chilled dressing to the salad, tossing gently to coat all the ingredients evenly. Add more dressing to taste until you reach your desired consistency.
4. Step 4: If desired, sprinkle optional toppings like chow mein noodles, crispy wonton strips, or toasted sesame seeds for extra crunch and flavor. Serve immediately.

Tips & Variations

• For a vegetarian version, swap chicken with tofu or extra shredded cabbage and carrots.
• If you prefer less heat, reduce or omit the sriracha and add a pinch of sugar to balance flavors.
• Use crunchy vegetables like snap peas or cucumber to add variety and texture.
• Make the dressing a day ahead to deepen the flavors and save prep time.
• Substitute honey roasted peanuts with plain roasted peanuts if you want less sweetness.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep it crisp. Leftover salad may lose some crunch after refrigeration, so consider adding fresh toppings like nuts or crunchy noodles when serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this salad?

Yes, rotisserie chicken works perfectly and can save you time in preparation. Just shred it before adding to the salad.

Is it possible to make this salad gluten-free?

Absolutely. Use gluten-free soy sauce or tamari and avoid crunchy toppings like chow mein noodles or crispy wonton strips unless they are certified gluten-free.

Thai Chicken Salad Recipe

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★★★★★

4.5 from 94 reviews

This Thai Chicken Salad is a vibrant and refreshing dish featuring shredded chicken, crunchy cabbages, colorful bell peppers, and sweet mandarin oranges, all tossed in a creamy, tangy peanut dressing. Perfect for a light lunch or a flavorful side, this salad combines a balance of sweet, savory, and spicy notes with a delightful crunch from nuts and optional crunchy toppings.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Dressing Ingredients

• ½ cup peanut butter
• ¼ cup soy sauce
• ¼ cup chicken broth
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 teaspoon sriracha (can substitute hot sauce)
• ¾ teaspoon garlic powder
• ½ teaspoon toasted sesame oil
• ½ teaspoon ground ginger

Salad Ingredients

• 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, sliced
• ¼ cup cilantro, roughly chopped
• ½ cup honey roasted peanuts
• 1/3 cup slivered almonds

Optional Toppings

• Chow Mein noodles
• Crispy wonton strips
• Toasted sesame seeds

Instructions

1. Make the Dressing: Combine peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger in a food processor or large bowl. Blend or whisk until the dressing is smooth and uniform in consistency. Cover and chill in the refrigerator until ready to use.
2. Prepare the Salad Ingredients: In a large bowl, toss together shredded chicken, green cabbage, red cabbage, diced red bell pepper, julienned carrots, drained mandarin oranges, green onions, cilantro, honey roasted peanuts, and slivered almonds. Mix gently to combine all flavors and textures evenly.
3. Toss with Dressing and Serve: When ready to serve, gradually add the chilled dressing to the salad in increments, tossing after each addition until the salad is coated to your preferred consistency. Optionally, sprinkle with chow mein noodles, crispy wonton strips, or toasted sesame seeds for added texture. Serve immediately for the freshest flavor.

Notes

• Ensure mandarin oranges are well-drained and patted dry to prevent the salad from becoming soggy.
• Adjust the sriracha amount to control the spiciness according to your taste.
• For a vegetarian version, substitute shredded chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
• The salad can be prepared a few hours in advance but toss with dressing just before serving to maintain crunchiness.
• Optional toppings add great texture and flavor contrasts but can be omitted for a simpler salad.

Keywords: Thai chicken salad, peanut dressing, shredded chicken salad, healthy Thai recipe, easy chicken salad, Asian-inspired salad