Name: Thai Chicken Salad
Prep time: 25 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1/2 cup peanut butter; 1/4 cup soy sauce; 1/4 cup chicken broth; 2 tablespoons lime juice; 2 tablespoons honey; 1 teaspoon sriracha; 3/4 teaspoon garlic powder; 1/2 teaspoon toasted sesame oil; 1/2 teaspoon ground ginger; 4 cups shredded chicken; 4 cups green cabbage, shredded; 1 cup red cabbage, shredded; 1 red bell pepper, diced; 1 cup carrots, julienned; 1 (11 oz) can mandarin oranges, drained; 1/2 cup green onions, sliced; 1/4 cup cilantro, chopped; 1/2 cup honey roasted peanuts; 1/3 cup slivered almonds

Jump to Recipe

Thai Chicken Salad brings together crisp vegetables, tender shredded chicken, and a creamy peanut dressing that tastes bold yet balanced. This recipe fits busy schedules because it comes together fast while still feeling special. It works well for weeknight dinners, meal prep, or a shareable side at gatherings. The mix of textures keeps every bite interesting, while the flavors stay fresh and bright. If you enjoy salads that eat like a full meal, this one delivers satisfaction without feeling heavy.

Story

I started making Thai Chicken Salad when I needed a reliable lunch that stayed crisp and filling. Over time, it became a regular option for warm days and busy evenings. This Thai Chicken Salad combines cool cabbage with juicy chicken and a smooth peanut dressing that coats every bite evenly. I often turn to it when I want something refreshing that still feels hearty. Because Thai Chicken Salad holds up well, it also works for make-ahead meals. The balance of savory, sweet, and tangy flavors keeps it exciting, even after several servings.

Ingredients

½ cup peanut butter
¼ cup soy sauce
¼ cup chicken broth
2 tablespoons lime juice
2 tablespoons honey
1 teaspoon sriracha or hot sauce
¾ teaspoon garlic powder
½ teaspoon toasted sesame oil
½ teaspoon ground ginger
4 cups shredded chicken
4 cups green cabbage, shredded
1 cup red cabbage, shredded
1 red bell pepper, diced
1 cup carrots, julienned
1 (11 oz) can mandarin oranges, drained
½ cup green onions, sliced
¼ cup cilantro, chopped
½ cup honey roasted peanuts
⅓ cup slivered almonds
Optional toppings: chow mein noodles, crispy wonton strips, toasted sesame seeds

Step-by-Step Instructions

Preparing the Ingredients

Shred the cooked chicken into bite-sized pieces and set it aside. Shred the green and red cabbage, then julienne the carrots and dice the bell pepper. Drain the mandarin oranges well and pat them dry. Slice the green onions and roughly chop the cilantro. Gather the peanuts and almonds so everything stays ready for mixing.

Cooking Instructions

Whisk or blend all dressing ingredients until smooth and creamy, then chill until serving time. Add the chicken, cabbage, carrots, bell pepper, oranges, green onions, cilantro, peanuts, and almonds to a large bowl and toss gently. When ready to serve, pour the dressing in small amounts and toss until the salad reaches your preferred coating. Serve right away for the best texture.

Tips for Perfect Results

Common Mistakes to Avoid

Adding the dressing too early can soften the cabbage and dull the crunch. Overmixing the salad may break the vegetables and nuts, which affects texture. Using overly salty soy sauce without tasting can throw off the balance, so adjust carefully.

Pro Tips for Better Flavor

Chilling the dressing helps the flavors blend smoothly. Rotisserie chicken saves time and adds depth. For extra crunch, sprinkle toppings right before serving. This salad also pairs well with peanut dressing salad variations that include extra lime or ginger.

Serving and Storage

How to Serve

Serve this salad as a main dish or as a side with grilled meats. It works well for potlucks and meal prep. This crunchy cabbage chicken salad also fits into an asian style salad spread with spring rolls or rice bowls, making it a flexible option for gatherings.

How to Store Leftovers

Store leftovers in an airtight container for up to two days. Keep the dressing separate when possible. Stir gently before eating. Because it stays filling yet fresh, it suits a healthy lunch salad plan during busy weeks.

Conclusion

This Thai Chicken Salad offers fresh flavor, texture, and ease all in one bowl. It suits weeknights, gatherings, and make-ahead meals without extra effort. With crisp vegetables, tender chicken, and creamy dressing, it stands out as a dependable favorite. Try it once, and it may become a regular in your rotation.

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Frequently Asked Questions

Can I use rotisserie chicken instead of cooking my own?

Yes, rotisserie chicken works very well and saves time. Shred it while warm for easier handling, then cool before adding to the salad.

Is this salad spicy?

The sriracha adds mild warmth rather than heat. You can adjust the amount or skip it if you prefer a milder flavor.

Can I customize the vegetables?

Absolutely. Snap peas, cucumbers, or edamame fit nicely. This recipe also works as a chopped chicken salad with finely cut vegetables.