Salads

Thai Peanut Chicken Salad

Name: Thai Peanut Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 large chicken breasts; 1 tbsp olive oil or sesame oil; ½ tsp garlic powder; Salt & pepper, to taste; 3 cups green cabbage, shredded; 2 cups purple cabbage, shredded; 1 cup carrots, shredded or julienned; 1 red bell pepper, thinly sliced; 1 cucumber, sliced; 2 green onions, chopped; ½ cup fresh cilantro leaves; ¼ cup roasted peanuts, chopped; 1 tbsp sesame seeds; ⅓ cup creamy peanut butter; 2 tbsp soy sauce; 1 tbsp sesame oil; 2 tbsp rice vinegar or lime juice; 1 tbsp honey or maple syrup; 1 clove garlic, minced; 1 tsp grated fresh ginger; 1 tsp 1–2 sriracha or chili sauce; 2 tbsp 2–3 warm water

September 12, 2025

Servings: 4 Total Time: 35 mins Difficulty: Beginner

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Introduction

Thai Peanut Chicken Salad is a vibrant, flavor-packed dish that combines tender chicken, crisp vegetables, and a creamy, nutty peanut dressing with a touch of Thai-inspired flair. The combination of crunchy cabbage, carrots, bell peppers, and fresh herbs creates the perfect base, while the rich, tangy-sweet peanut dressing ties it all together.

It’s light yet hearty, making it a fantastic meal for lunch or dinner. Best of all, it’s incredibly versatile—you can adjust the spice level, swap the protein, or add seasonal veggies to suit your taste.

Why I Love This Recipe

I love this recipe because it brings together bold flavors and refreshing textures in one bowl. The creamy peanut dressing has that irresistible balance of sweet, savory, tangy, and slightly spicy, which coats the crisp vegetables and chicken beautifully.

What I also love is how nutritious and satisfying it is—packed with protein, healthy fats, fiber, and tons of vitamins. It’s a salad that feels indulgent yet wholesome, and it always leaves me feeling energized rather than heavy.

Why It’s a Must-Try Dish

The peanut dressing is absolutely addictive—you’ll want to drizzle it on everything.
It’s a balanced meal with protein, veggies, and healthy fats.
Perfect for meal prep since it stores well.
Bursting with freshness, crunch, and bold Thai-inspired flavors.
Highly customizable to suit your dietary needs.

Time & Servings

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: ~420 kcal per serving (varies with dressing amount)

Cuisine & Course

Cuisine: Thai-Inspired / Fusion
Course: Salad, Main Course

Ingredients

For the Chicken:

2 large chicken breasts (about 1 lb / 450 g)
1 tbsp olive oil or sesame oil
½ tsp garlic powder
Salt & pepper, to taste

For the Salad:

3 cups green cabbage, shredded
2 cups purple cabbage, shredded
1 cup carrots, shredded or julienned
1 red bell pepper, thinly sliced
1 cucumber, sliced
2 green onions, chopped
½ cup fresh cilantro leaves
¼ cup roasted peanuts, chopped
1 tbsp sesame seeds (optional garnish)

For the Thai Peanut Dressing:

⅓ cup creamy peanut butter
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
2 tbsp rice vinegar or lime juice
1 tbsp honey or maple syrup
1 clove garlic, minced
1 tsp grated fresh ginger
1–2 tsp sriracha or chili sauce (adjust to spice preference)
2–3 tbsp warm water (to thin the dressing, as needed)

Simple Cooking Directions

Cook and season chicken.
Chop veggies and prepare salad base.
Whisk together Thai peanut dressing.
Toss salad with dressing, top with chicken and peanuts.

Step-by-Step Preparation Method

Cook Chicken – Season chicken breasts with olive oil, garlic powder, salt, and pepper. Grill, pan-sear, or bake until cooked through (internal temp 165°F / 74°C). Let rest, then slice or shred.
Chop Vegetables – In a large bowl, combine green cabbage, purple cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.
Make Peanut Dressing – In a bowl, whisk peanut butter, soy sauce, sesame oil, vinegar/lime juice, honey, garlic, ginger, and sriracha. Add warm water gradually until smooth and pourable.
Assemble Salad – Toss the veggies with dressing until evenly coated.
Top & Garnish – Add sliced chicken, sprinkle with peanuts and sesame seeds.
Serve Fresh – Garnish with extra cilantro and lime wedges if desired.

How to Serve

Serve chilled or at room temperature.
Perfect as a main course salad or as a side dish for grilled meats.
Pairs well with jasmine rice, spring rolls, or lettuce wraps.

Additional Recipe Tips

For extra flavor, marinate chicken in soy sauce, ginger, and lime before cooking.
Use a food processor for quick shredding of cabbage and carrots.
Adjust dressing consistency with warm water until silky smooth.
Make extra peanut dressing—it’s great on noodles or wraps!

Variations

Vegetarian – Replace chicken with crispy tofu or chickpeas.
Shrimp Version – Use grilled shrimp instead of chicken.
Low-Carb – Skip carrots and add zucchini noodles.
Fruity Twist – Add mango or mandarin oranges for sweetness.

Freezing & Storage

Fridge Storage: Store undressed salad for up to 3 days. Dressing lasts up to 1 week in the fridge.
Freezing: Not recommended, as fresh vegetables lose their crunch when thawed.

Special Equipment Needed

Large salad bowl
Whisk for dressing
Sharp knife or mandoline for shredding veggies

Conclusion

The Thai Peanut Chicken Salad is a vibrant, refreshing, and protein-packed meal that brings together crunchy vegetables, tender chicken, and a creamy peanut dressing full of bold flavors. It’s a healthy dish that feels indulgent, making it perfect for busy weeknights, meal prep, or serving at gatherings. Once you try this recipe, it’s bound to become one of your go-to favorites!

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