Thai Peanut Chicken Salad Recipe

Are you craving something fresh, vibrant, and delicious? Meet your new favorite dish: Thai Peanut Chicken Salad. This salad is the perfect combination of crunchy veggies, tender chicken, and a creamy peanut dressing that’s so good, that you’ll want to drizzle it on everything.
Whether you’re looking for a quick lunch, a light dinner, or even a dish to impress at a gathering, this recipe checks all the boxes.
It’s packed with flavor, loaded with healthy ingredients, and so easy to whip up. Plus, it’s one of those meals that feels fancy but secretly requires minimal effort.
I remember the first time I tried a peanut dressing—it was a game-changer. The way the creamy, nutty flavor blends with the freshness of veggies blew me away.
Since then, this Thai-inspired salad has become a staple in my kitchen, especially during the warmer months when I’m in the mood for something cool and refreshing.
Why You’ll Love It
- It’s Bursting with Flavor: The combination of sweet, tangy, and nutty flavors in the peanut dressing makes every bite an adventure.
- Healthy and Filling: Loaded with fresh veggies, lean protein, and healthy fats, it’s a guilt-free meal that keeps you full.
- Versatile and Customizable: You can swap out the veggies or protein to suit your taste or what you have on hand.
- Quick and Easy: With simple steps and no fancy techniques, this recipe is perfect for beginners and pros alike.
Ingredient List
For the Salad
- 2 cups shredded rotisserie chicken (or cooked chicken breast)
- 4 cups mixed greens (romaine, spinach, or your favorite lettuce)
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced into half-moons
- 3 green onions, chopped
- ¼ cup fresh cilantro leaves
- ¼ cup chopped peanuts (for topping)
- 1 tablespoon sesame seeds (optional)
For the Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon sesame oil
- 1-2 tablespoons warm water (to thin, as needed)
More Recipes >>>>>>> Crispy Chicken Parmesan
Kitchen Tools Needed
Before we dive into the cooking, make sure you have these basic kitchen tools on hand:
- Large Salad Bowl – You’ll need this to toss everything together.
- Whisk or Fork – Use this to mix your peanut dressing.
- Cutting Board & Knife – For slicing veggies and chopping chicken.
- Measuring Spoons and Cups – To get the perfect measurements for your dressing.
- Small Bowl – To mix the dressing ingredients before adding it to the salad.
- Grater or Box Grater – If you don’t want to buy pre-shredded carrots and cabbage, a grater will do the trick!
Having these tools will make the process quick and easy!
Cooking Instructions
1 Prepare the Chicken:
- If you’re using rotisserie chicken, simply shred it with a fork.
- If you’re using cooked chicken breasts, cook them in a skillet or bake them in the oven, then shred or chop them into bite-sized pieces.
2 Prepare the Veggies:
- Slice the cucumber, bell pepper, and green onions.
- Shred the cabbage and carrots if they aren’t pre-shredded. You can use a grater for this or a food processor if you have one.
3 Make the Dressing:
- In a small bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice, honey, and sesame oil.
- Use a whisk or fork to stir everything together until it’s smooth.
- Add water a little at a time to thin the dressing to your preferred consistency.
4 Assemble the Salad:
- In a large salad bowl, add the mixed greens, shredded chicken, cabbage, carrots, cucumber, bell pepper, and green onions.
5 Add the Dressing:
- Drizzle the peanut dressing over the salad and toss gently to coat all the ingredients.
6 Top It Off:
- Sprinkle chopped peanuts, sesame seeds, and fresh cilantro on top of the salad for extra crunch and flavor.
7 Serve and Enjoy:
- Grab a fork and dig into your colorful, flavorful Thai Peanut Chicken Salad!
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Tips and Tricks for Success
- Shred the Chicken: For the best texture, shred the chicken into small pieces rather than chopping. This helps it blend into the salad better.
- Thin the Dressing: If the dressing seems too thick, add a little extra warm water, one tablespoon at a time, until it’s just right.
- Make Ahead: You can prep the salad ingredients and dressing ahead of time. Store the veggies and chicken in one container, the dressing in a separate container, and toss them together right before serving. This is perfect for meal prep!
- Add More Veggies: Don’t be afraid to get creative! Try adding sliced avocado, shredded mango, or snap peas for even more flavor and color.
- Serve with Rice: For a heartier meal, serve the salad on a bed of rice or quinoa. This turns the salad into a full meal and adds a nice texture.
- Use Leftovers: If you have leftover salad or dressing, store them separately in the fridge. The salad ingredients will stay fresh for a couple of days, and the dressing lasts for up to a week.
With these tips, you’ll be able to make a Thai Peanut Chicken Salad that’s fresh, flavorful, and just the right mix of ingredients!
Ingredient Substitutions and Variations
- Chicken: If you prefer a different protein, swap the chicken for grilled shrimp, tofu, or even thinly sliced steak.
- Peanut Butter: For a nut-free version, try sunflower seed butter or almond butter.
- Greens: You can use any leafy greens you like—spinach, kale, or arugula would work perfectly in place of mixed greens.
- Veggies: Feel free to swap or add any veggies you enjoy. For example, sliced radishes, shredded zucchini, or even thinly sliced cabbage can bring new textures and flavors.
- Sweeteners: If you prefer a sugar-free option, you can use stevia or another sugar substitute instead of honey.
- Gluten-Free Option: Make sure to use gluten-free soy sauce (tamari) if you are avoiding gluten.
These substitutions allow you to adjust the recipe to your dietary needs or to use what you already have in your pantry!
More Recipes >>>>>>>> Easy Chicken Florentine Recipe
Serving Suggestions
- As a Main Dish: This salad is filling enough to be a complete meal, perfect for lunch or dinner.
- With Rice or Quinoa: For a heartier option, serve it over a bed of steamed jasmine rice or quinoa. The grains will absorb the peanut dressing and make the meal even more satisfying.
- Wrap it Up: Turn the salad into a delicious wrap by rolling it up in a whole wheat or rice paper wrap.
- Side Dish: Pair it with grilled meats, seafood, or a simple soup for a well-rounded meal.
- Add Fruit: For a fresh, sweet touch, try adding mandarin oranges, mango slices, or even pomegranate seeds.
With so many ways to serve it, this salad can be adapted for any occasion!

Storage and Reheating Instructions
- Storage: Keep the salad and dressing separate if you plan to store leftovers. The veggies and chicken can be stored in an airtight container in the fridge for up to 2-3 days. The dressing should be stored in a separate container and can last up to a week in the fridge.
- Reheating: If you need to reheat the chicken, do so in the microwave for 30-second intervals, stirring in between. You can also warm it up in a skillet over low heat.
- Note on Salad: Once you toss the salad with the dressing, it’s best eaten right away. The veggies can get soggy after sitting too long with the dressing on them.
For the best taste and texture, store the components separately and assemble them when ready to eat!
FAQ
- Can I make this salad vegetarian?
Yes! Simply replace the chicken with tofu, tempeh, or even chickpeas for a vegetarian option. - Can I prepare this salad in advance?
You can prep the veggies, chicken, and dressing ahead of time and store them separately in the fridge. Just toss them together right before serving to keep everything fresh. - Is this salad spicy?
The salad itself isn’t spicy, but if you like heat, you can add some chopped chili peppers or a dash of sriracha to the dressing. - Can I use a different nut butter?
Yes! You can use almond butter, cashew butter, or even sunflower seed butter for a different flavor. - What can I use instead of sesame oil?
If you don’t have sesame oil, you can use olive oil or vegetable oil, though the flavor will be slightly different.
This Thai Peanut Chicken Salad is full of flavor and can easily be adapted to suit your needs or preferences. Don’t hesitate to get creative and make it your own!
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Thai Peanut Chicken Salad Recipe
Equipment
- Large Salad Bowl
- Whisk or fork
- Cutting Board & Knife
- Measuring Spoons and Cups
- Small bowl
- Grater or Box Grater
Ingredients
For the Salad
- 2 cups shredded rotisserie chicken or cooked chicken breast
- 4 cups mixed greens romaine, spinach, or your favorite lettuce
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1 cucumber thinly sliced into half-moons
- 3 green onions chopped
- ¼ cup fresh cilantro leaves
- ¼ cup chopped peanuts for topping
- 1 tablespoon sesame seeds optional
For the Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup for vegan
- 1 teaspoon sesame oil
- 1-2 tablespoons warm water to thin, as needed
Instructions
Prepare the Chicken:
- If you’re using rotisserie chicken, simply shred it with a fork.
- If you’re using cooked chicken breasts, cook them in a skillet or bake them in the oven, then shred or chop into bite-sized pieces.
Prepare the Veggies:
- Slice the cucumber, bell pepper, and green onions.
- Shred the cabbage and carrots if they aren’t pre-shredded. You can use a grater for this or a food processor if you have one.
Make the Dressing:
- In a small bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice, honey, and sesame oil.
- Use a whisk or fork to stir everything together until it’s smooth. Add water a little at a time to thin the dressing to your preferred consistency.
Assemble the Salad:
- In a large salad bowl, add the mixed greens, shredded chicken, cabbage, carrots, cucumber, bell pepper, and green onions.
- Add the Dressing:
- Drizzle the peanut dressing over the salad and toss gently to coat all the ingredients.
Top It Off:
- Sprinkle chopped peanuts, sesame seeds, and fresh cilantro on top of the salad for extra crunch and flavor.
Serve and Enjoy:
- Grab a fork and dig into your colorful, flavorful Thai Peanut Chicken Salad!
Notes
Nutritional Value (Per Serving)
- Calories: 350-400 kcal
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 20-25g
- Fiber: 4-6g
- Sugar: 8-10g
- Sodium: 700-800mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.