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Thai Chicken Salad with Peanut Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salads
Cuisine Thai
Servings 3 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 2 cups cooked chicken breast, shredded or sliced
  • 2 cups shredded cabbage (green or purple)
  • 1 cup grated carrots
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, thinly sliced or julienned
  • 2 green onions, sliced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup chopped roasted peanuts (for garnish)
  • Optional: bean sprouts, edamame, or snow peas
  • For the Peanut Dressing:
  • ¼ cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, minced
  • 2–4 tablespoons warm water (to thin, as needed)
  • Optional: ¼ teaspoon red chili flakes for heat

Instructions
 

  • Step 1: Prepare the Chicken : If using raw chicken, season with salt and pepper, then cook in a skillet with a little oil over medium heat until fully cooked (about 6–8 minutes per side). Let rest, then shred or slice the chicken.
  • Step 2: Prepare the Vegetables : Wash, peel, and slice all vegetables as indicated. Place cabbage, carrots, bell pepper, cucumber, and green onions in a large mixing bowl.
  • Step 3: Make the Peanut Dressing : In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and garlic. Gradually add warm water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust seasoning or sweetness as desired.
  • Step 4: Assemble the Salad : Add cooked chicken to the vegetable mixture. Pour dressing over the top and toss gently to coat all ingredients evenly.
  • Step 5: Garnish and Serve : Sprinkle with chopped peanuts and fresh cilantro. Optional: add bean sprouts or a squeeze of lime juice. Serve immediately.