Thai Chicken Salad Recipe
This Thai Chicken Salad recipe is crisp, crunchy and tossed in a creamy, flavorful peanut dressing! It’s a protein-packed salad that’s light yet satisfying, and components can be prepped completely in advance!
If you’re looking for a salad recipe that’s a delicious change of pace, this Thai Chicken Salad Recipe is the one for you!
I love Thai food, and my Thai pumpkin curry with chicken and one pot Thai pasta recipes have been favorites for years.
This salad is light and fresh way to enjoy some of my favorite flavors. It is packed with crunchy, colorful veggies, yet it’s so satisfying with the addition of shredded chicken breast and creamy, flavorful peanut dressing.
I love utilizing rotisserie chicken in recipes like my tarragon chicken salad with apples and marry me chicken soup, and it’s perfect in this salad as well.
The base of this salad is Napa cabbage, which is crisp and delicious with a mild peppery flavor that sets it apart. A bit of massaged kale is mixed in for texture and flavor, along with crunchy grated carrot, red bell pepper, green onions and fresh cilantro.
The peanut dressing is my favorite part because I’m a huge fan of peanut butter and it’s an explosion of flavor.
The combination of creamy peanut butter, coconut aminos (or use reduced sodium soy sauce), fresh lime juice, garlic, ginger root, sesame oil and cayenne pepper is completely irresistible.
This is a great meal prep salad recipe as the components can be prepped in advance. Store the components separately, then assemble the salad right before serving to preserve the wonderful crisp texture.
In short, this is no boring salad, and it’s so good that I can eat it every day. 🙂
Why you’ll love this recipe
- This Thai chicken salad with peanut dressing is packed with protein, crunchy veggies and a creamy, flavorful peanut salad dressing.
- Rotisserie chicken breast is utilized in this recipe for a huge time saver.
- This salad is easily customized with your favorite protein, veggies and pantry staples.
- It’s great for meal prep as ingredients can be prepped up to a few days in advance.
Recipe ingredients
The ingredients for the peanut salad dressing and Thai chicken salad are outlined below. You may have most in your refrigerator or pantry, or see below for substitutions.
Peanut salad dressing ingredients
- Peanut butter. Use creamy or crunchy peanut butter. I highly recommend using natural peanut butter that includes just roasted peanuts and salt.
- Coconut aminos. This is a flavorful liquid seasoning similar to soy sauce. It consists of the fermented sap of coconut blossoms and sea salt, and is soy-free, gluten-free and paleo and Whole30 friendly. Soy sauce or tamari or good substitutes.
- Lime juice. Fresh lime juice adds bright acidic flavor. It can be substituted with rice wine vinegar or your favorite vinegar.
- Sesame oil. Adds savory sesame flavor. Use leftover oil for recipes such as egg roll in a bowl and Asian black rice salad.
- Honey. The sweetness of honey balances out the savory flavor of the coconut aminos and acidity from the lime juice.
- Ginger root. Adds a pop of fresh, spicy flavor that sets this dressing apart.
- Garlic. Fresh garlic adds a pungent layer of flavor. Use 1/2 – 1 teaspoon garlic powder as a substitute.
- Cayenne Pepper. Adds mild spicy background flavor.
Thai chicken salad recipe ingredients
- Chicken breast. Rotisserie chicken is a great time saver for this recipe. It’s tender and juicy, and you can decide whether you want to use white or dark meat for your salad. Simply remove the skin and shred about 4 cups. You can also use leftover lemon garlic roasted chicken or prep a batch of Instant Pot shredded chicken.
- Napa cabbage. If you’ve tried my Napa cabbage salad with Asian dressing, you know what an amazing crisp texture it has. Like cabbage, it has a slightly peppery flavor as well. If you can’t find Napa cabbage, try shredded green cabbage, savoy cabbage and add some purple cabbage for color. These will be a bit sturdier but they will keep their texture even better. Romaine lettuce is fresher and even lighter option.
- Kale. Chopped, massaged kale adds a hearty texture, a boost of nutrients and bitter flavor that balances the sweetness in the bell peppers, carrots and peanut dressing. If you want to keep the salad lighter, simply omit the kale and stick with the Napa cabbage.
- Veggies. Carrots, red bell pepper and green onions add crunch, color and flavor that pairs perfectly with the the peanut dressing. These veggies can be substituted with shredded purple cabbage, cucumber, or whatever you have on hand.
- Peanuts. Dry roasted salted or unsalted peanuts add great crunch to the salad.
- Cilantro. Freshly chopped cilantro adds fresh flavor. If you’re not a fan, substitute it with Italian flat leaf parsley or omit it entirely.
See the recipe card below for the full list of ingredients and quantities.
How to make Thai chicken salad with peanut dressing
This Thai chicken salad with peanut dressing is incredibly easy to make, especially utilizing rotisserie chicken breast as a time saver.
The dressing comes together in just a few minutes with ingredients that are mostly pantry staples.
There is a bit of chopping involved for the salad, but it can be done a few days ahead to make salad assembly go even more quickly.
Pro tip: Prep the dressing and salad ingredients in advance and store them separately for an easy meal prep. Assemble right before serving for a crisp texture.
See the recipe card below for full instructions.
Prepare the peanut dressing
Assemble the Thai peanut salad
Recipe FAQs
Coconut aminos are a soy-free, gluten-free alternative to soy sauce with a slightly sweeter, milder flavor. They work perfectly in the peanut dressing.
Green cabbage or savoy cabbage are the best substitutes for Napa cabbage. They are a bit sturdier in texture but are similar in flavor.
Kale is wonderful with these ingredients as well, or you can go fresher and lighter with Romaine lettuce.
Yes, you can prep the ingredients in advance. Shred the chicken, chop the veggies, and make the dressing up to 2–3 days in advance. Store them separately and toss everything together just before serving for the best texture.
The dressing will keep stored in a separate container for up to one week, and the veggies will keep stored separately for 3-4 days. Once dressed, the salad is best eaten the same day.
Serving suggestions
There are a number of delicious ways to serve this Thai peanut chicken salad recipe! Below are some of my favorite ways.
- This salad is completely satisfying on its own, but it can be served with quinoa, farro or your favorite grain to make it even more satisfying.
- Serve it wrapped in your favorite tortilla for a delicious lunch option.
- Portion the ingredients in containers with dressing on the side and a lime wedge for a great grab and go meal.
- Sub the chicken with chickpeas or tofu for a vegetarian option.
- Swap out the chicken for air fryer salmon or chili lime grilled shrimp skewers for a nice change of pace.
Recipe notes
- Pro tip: Prep the dressing and salad ingredients in advance and store them separately for an easy meal prep. Assemble right before serving for a crisp texture.
- Coconut aminos are the fermented sap from coconut blossoms combined with sea salt. It is a gluten-free, paleo and Whole30 substitute for soy sauce. You may substitute it with reduced sodium soy sauce or tamari.
- Freeze ginger root in a plastic zip top and bag and grate it peel and all for your recipes. Substitute it with 1 teaspoon of ground ginger.
- Kale adds a nice texture and flavor contrast but it’s optional. If you’d like to use it, see my post on massaged kale salad for info on how to massage it.
- Store the peanut salad dressing in the refrigerator and thin it out with water or additional lime juice as needed. Store components in separate containers for up to 3-4 days.
More high protein salad recipes you’ll love
- Chicken cobb salad recipe
- Grilled shrimp louie salad
- Napa cabbage salad with Asian dressing
- Salmon nicoise salad
- Santa fe chicken salad
- Sonoma chicken salad
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Thai Chicken Salad Recipe
Ingredients
Peanut dressing ingredients
- 1/2 cup creamy peanut butter
- 1/3 cup coconut aminos see note 2
- 3 tbs. fresh lime juice add 1 more tablespoon to thin the dressing or to add acidic flavor
- 2 tbs. honey sub with your favorite sweetener
- 2 tbs. sesame oil
- 1.5 tbs. freshly grated ginger root see note 3
- 1 clove minced garlic
- 1/2 tsp. cayenne pepper add more for extra spicy flavor
Thai chicken salad ingredients
- 2 chicken breasts shredded; about 4 cups
- 1 head Napa cabbage chopped; about 8 cups. Sub with sliced green cabbage or Romaine lettuce depending on your texture preference.
- 2 cups chopped kale optional; see note 4
- 2 carrots grated; about 1.5 cups
- 1 small red bell pepper chopped
- 1 green onions sliced thinly on the bias
- 1/2 cup dry roasted peanuts
- 1/2 cup chopped fresh cilantro
Instructions
Prepare the peanut dressing
- Place the peanut butter, coconut aminos, lime juice, honey, sesame oil, ginger, garlic and cayenne pepper in a medium bowl and whisk to combine. Taste and add salt as desired, and add up to 1 additional tablespoon of lime juice to thin out the dressing and/or add more flavor. You can also thin out the dressing with a bit of water as desired. Set aside.1/2 cup creamy peanut butter, 1/3 cup coconut aminos, 3 tbs. fresh lime juice, 2 tbs. honey, 2 tbs. sesame oil, 1.5 tbs. freshly grated ginger root, 1 clove minced garlic, 1/2 tsp. cayenne pepper
Prepare the salad
- Place the Napa cabbage and kale in a large bowl. Add the chicken breast, grated carrot, red bell pepper, green onion, peanuts and chopped cilantro and toss well.2 chicken breasts, 1 head Napa cabbage, 2 cups chopped kale, 2 carrots, 1 small red bell pepper, 1 green onions, 1/2 cup dry roasted peanuts, 1/2 cup chopped fresh cilantro
- Add half of the peanut dressing to the salad ingredients, toss well to coat, then add more dressing as needed. For a nice crunchy texture, serve the salad immediately. Enjoy!
Notes
- Pro tip: Prep the dressing and salad ingredients in advance and store them separately for an easy meal prep. Assemble right before serving for a crisp texture.
- Coconut aminos are the fermented sap from coconut blossoms combined with sea salt. It is a gluten-free, paleo and Whole30 substitute for soy sauce. You may substitute it with reduced sodium soy sauce or tamari.
- Freeze ginger root in a plastic zip top and bag and grate it peel and all for your recipes. Substitute it with 1 teaspoon of ground ginger.
- Kale adds a nice texture and flavor contrast but it’s optional. If you’d like to use it, see my post on massaged kale salad for info on how to massage it.
- Store the peanut salad dressing in the refrigerator and thin it out with water or additional lime juice as needed. Store components in separate containers for up to 3-4 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
