This Thai Chicken Salad is crisp and colorful, tossed in a creamy, tangy peanut dressing. It’s a protein-packed, light yet satisfying meal that comes together quickly, and most components can be prepped ahead for easy assembly.
If you want a refreshing change from standard salads, this Thai Chicken Salad delivers bright flavors and satisfying texture. The salad balances crunchy vegetables with tender shredded chicken and a rich peanut dressing that’s both savory and slightly sweet.
Rotisserie chicken is a convenient shortcut here, but you can use any cooked, shredded chicken you prefer. Napa cabbage forms the crisp base, while massaged kale adds body and a pleasant chew. Add grated carrots, red bell pepper, green onions and fresh cilantro for color and freshness.
The peanut dressing is a highlight: creamy peanut butter combined with coconut aminos (or reduced-sodium soy sauce), fresh lime juice, sesame oil, honey, grated ginger, garlic and a touch of cayenne creates a complex, irresistible sauce. Thin the dressing with extra lime juice or water to reach your preferred consistency.
This recipe adapts well for meal prep. Chop and store vegetables, shred chicken, and make the dressing ahead of time. Keep components separate and toss them together just before serving to maintain maximum crunch.
Why you’ll love this recipe
- High in protein from shredded chicken and peanuts, with lots of crunchy vegetables.
- Uses rotisserie or pre-cooked chicken for a major time saver.
- Easy to customize with different proteins, vegetables or pantry staples.
- Great for meal prep: ingredients can be prepared 2–3 days in advance and assembled when ready to eat.
Recipe ingredients
Below are the ingredients for the peanut dressing and the salad. Most are pantry staples; substitutions are noted where useful.
Peanut salad dressing ingredients
- Peanut butter. Creamy or crunchy works. Natural peanut butter with minimal ingredients is recommended.
- Coconut aminos. A soy-free alternative to soy sauce. Reduced-sodium soy sauce or tamari are suitable substitutes.
- Fresh lime juice. Adds brightness; rice wine vinegar can be used if needed.
- Sesame oil. Gives a nutty, savory note.
- Honey. Balances savory and acidic elements; any preferred sweetener may be used.
- Fresh ginger. Grated ginger root adds spicy, aromatic flavor.
- Garlic. Fresh minced garlic is best; garlic powder can substitute in small amounts.
- Cayenne pepper. For a gentle heat; adjust to taste.
Thai chicken salad ingredients
- Chicken breast. Shredded rotisserie chicken or about 2 cooked chicken breasts (about 4 cups shredded).
- Napa cabbage. Chopped, about 8 cups. Substitute shredded green cabbage, savoy cabbage or Romaine lettuce if preferred.
- Kale. Chopped and massaged, about 2 cups. Optional but adds texture and nutrients.
- Vegetables. Grated carrots, chopped red bell pepper and sliced green onions for crunch and color.
- Peanuts. Dry roasted peanuts add crunchy contrast.
- Cilantro. Fresh chopped cilantro brightens the salad; substitute parsley if desired or omit.
The instructions below include full details on quantities and method.
How to make Thai chicken salad with peanut dressing
This salad is quick to assemble. The dressing comes together in minutes, and the chopping can be done ahead of time to speed up final assembly.
Pro tip: Prepare the dressing and chop the vegetables ahead of time, storing each component separately. Toss everything together just before serving to preserve crispness.
Summary instructions are provided below; see the ingredient list above for quantities.
Prepare the peanut dressing
Assemble the Thai peanut salad
Recipe FAQs
Yes. Coconut aminos are a milder, slightly sweeter alternative to soy sauce and work well in the peanut dressing. If you prefer, reduced-sodium soy sauce or tamari are good substitutes.
Green or savoy cabbage are good replacements and are a bit sturdier. Romaine lettuce creates a lighter, fresher salad.
Yes. Shred the chicken, chop the vegetables and make the dressing 2–3 days ahead. Keep components separate and toss right before serving.
Dressing stored separately will keep up to one week in the refrigerator. Vegetables stored separately remain good for 3–4 days. Once dressed, the salad is best eaten the same day.
Serving suggestions
There are several enjoyable ways to serve this salad:
- Serve on its own as a light, satisfying main course.
- Mix with cooked quinoa, farro or another grain to make it heartier.
- Use the mixture as a filling for wraps or tortillas for a portable lunch.
- Pack salad components in containers with dressing on the side for grab-and-go meals.
- Substitute chickpeas or tofu for a vegetarian version, or swap the chicken for salmon or shrimp for variety.
Recipe notes
- Meal prep tip: Store dressing and salad components separately and combine just before serving to keep everything crisp.
- Coconut aminos are a soy-free option; soy sauce or tamari may be used instead.
- Freeze ginger and grate it frozen (no need to peel) for easy use; ground ginger can substitute if fresh is not available.
- Kale is optional but adds texture and nutrients. If using kale, massaging it with a little oil or lime juice softens it.
- Keep leftover dressing refrigerated and thin with water or lime juice when needed.
More high-protein salad recipes you’ll love
- Chicken Cobb Salad recipe
- Chinese Chicken Salad
- Grilled Shrimp Louie Salad
- Salmon Niçoise Salad
- Santa Fe Chicken Salad
- Sonoma Almond Chicken Salad sliders
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Thai Chicken Salad Recipe
A protein-packed salad with crunchy vegetables tossed in a creamy, flavorful peanut dressing. Uses shredded chicken for a fast, satisfying meal.
Ingredients
Peanut dressing
- 1/2 cup creamy peanut butter
- 1/3 cup coconut aminos (or reduced-sodium soy sauce)
- 3 tbsp fresh lime juice (plus 1 tbsp more to thin, if desired)
- 2 tbsp honey
- 2 tbsp sesame oil
- 1.5 tbsp freshly grated ginger
- 1 clove minced garlic
- 1/2 tsp cayenne pepper (adjust to taste)
Salad
- 2 chicken breasts, cooked and shredded (about 4 cups)
- 1 head Napa cabbage, chopped (about 8 cups)
- 2 cups chopped kale (optional)
- 2 carrots, grated (about 1.5 cups)
- 1 small red bell pepper, chopped
- 1 green onion, thinly sliced
- 1/2 cup dry roasted peanuts
- 1/2 cup chopped fresh cilantro
Instructions
- In a medium bowl, whisk together the peanut butter, coconut aminos, lime juice, honey, sesame oil, ginger, garlic and cayenne until smooth. Add salt to taste. Thin with up to 1 additional tablespoon lime juice or a splash of water if needed. Set aside.
- In a large bowl, combine the chopped Napa cabbage and kale. Add the shredded chicken, grated carrots, red bell pepper, green onion, peanuts and cilantro. Toss to combine.
- Add about half of the peanut dressing to the salad and toss well to coat. Add more dressing as desired. Serve immediately for best texture and crunch.
Notes
- Prepare dressing and chop vegetables up to 2–3 days ahead and store separately for quick assembly.
- Substitute ingredients as needed: soy sauce or tamari for coconut aminos, green cabbage or Romaine for Napa, or tofu/chickpeas for a vegetarian option.
- Leftover dressing keeps up to one week refrigerated; assembled salad is best the same day.
Nutrition (per serving, estimated)
Calories: 408 kcal, Carbohydrates: 25 g, Protein: 26 g, Fat: 24 g, Fiber: 5 g. Nutrition is an estimate for informational purposes only.