Go Back

Thai Chicken Salad

A vibrant and flavorful salad featuring shredded chicken, crisp vegetables, and a creamy peanut dressing, perfect for busy weeknights and family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken Use rotisserie chicken for convenience and extra flavor.
  • 4 cups chopped cabbage You can mix green and purple cabbage for a colorful presentation.
  • 1 cup chopped carrots Shred them for better texture and taste.
  • 1/2 cup chopped green onions Slice them thinly to enhance the flavor distribution.
  • 1/2 cup chopped cilantro If you have picky eaters, serve it on the side for optional use.
  • 1/2 cup roasted peanuts Use unsalted peanuts to control the saltiness of the dish.
Dressing Ingredients
  • 1/2 cup peanut butter Creamy or crunchy is up to your preference for added texture.
  • 2 tablespoons soy sauce Use low-sodium soy sauce to keep it healthier.
  • 2 tablespoons lime juice Freshly squeezed lime juice adds the best flavor.
  • 1 tablespoon honey This balances the savory and tart flavors beautifully.
  • 1 teaspoon sesame oil A little goes a long way to enhance depth of flavor.
  • to taste salt and pepper Adjust these to meet your family’s preferences.

Method
 

Preparation
  1. In a large bowl, combine the shredded chicken, cabbage, carrots, green onions, cilantro, and peanuts.
  2. In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and sesame oil until smooth.
  3. Pour the dressing over the salad and toss until well combined.
  4. Season with salt and pepper to taste.
  5. Serve immediately or chill in the refrigerator for about 30 minutes before serving.

Notes

To serve this salad family-style, place it in a large bowl at the center of the table. This sparks conversation and sharing, making mealtime feel special. Store leftovers in an airtight container in the refrigerator for up to three days. Keep the dressing separate to prevent sogginess. You can also enjoy this salad in a wrap or sandwich.