Thai Chicken Salad Recipe

Thai chicken salad on a platter with salad servers.

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Thai Chicken Salad is packed with protein, crunchy veggies and it's tossed in a flavorful peanut dressing! It utilizes rotisserie chicken breast for an easy yet satisfying salad!

Prep Time20

Cook Time0

Total Time15

Course: Salads

Cuisine: Thai

Diet: Gluten Free

Servings: servings

Calories: 408kcal

Author: Marcie

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