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Crunchy Thai Chicken Salad with Creamy Peanut Dressing

A mound of creamy thai chicken salad mixed with shredded carrots and topped with chopped peanuts on a white plate.
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Make this easy Thai Chicken Salad featuring tender shredded chicken, crisp vegetables, and a homemade, creamy peanut dressing. It is a healthy, satisfying main dish perfect for quick lunches or meal prep.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 4 cups shredded Napa cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped green onions
  • 1/2 cup chopped roasted peanuts, for topping
  • For the Creamy Peanut Dressing:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce (or tamari for gluten free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sriracha (optional, for heat)

Instructions

  1. Prepare the dressing: In a medium bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha until completely smooth. Add more warm water, one teaspoon at a time, if you need a thinner consistency.
  2. Combine the salad base: In a large bowl, combine the shredded chicken, Napa cabbage, carrots, red bell pepper, cilantro, and green onions.
  3. Dress the salad: Pour about three-quarters of the peanut dressing over the chicken and vegetable mixture. Toss everything gently until the ingredients are evenly coated. Add more dressing if needed, reserving some for serving.
  4. Serve immediately: Divide the salad among serving bowls. Top each serving with the chopped roasted peanuts.
  5. Meal Prep Note: Store the dressing separately from the salad base. Combine just before serving to keep the vegetables crunchy.

Notes

  • For quick chicken, use rotisserie chicken or cook chicken breasts in an Instant Pot.
  • If you want a zesty lime dressing instead of peanut, substitute the peanut butter with 1/4 cup lime juice, 2 tablespoons fish sauce, and increase the honey slightly.
  • This salad keeps well for meal prep for up to three days when the dressing is stored separately.

Nutrition

Find it online: https://fooddexterity.com/thai-chicken-salad-peanut-dressing-recipe/