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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/thai-chicken-salad-recipe/