Why You’ll Love This Recipe
I love this salad because it delivers the best of both worlds—bold Thai-inspired flavors and the satisfying crunch of fresh ingredients. The peanut dressing is what makes it special: rich, tangy, and perfectly balanced with a touch of sweetness and lime. It’s high in protein, naturally gluten-free, and endlessly adaptable depending on what I have in the fridge. Whether I’m craving something light or need a quick make-ahead meal, this salad always hits the spot.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Salad:
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2 cups cooked chicken breast, shredded or diced
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3 cups shredded green cabbage
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1 cup shredded red cabbage
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1 cup julienned carrots
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1 red bell pepper, thinly sliced
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1/2 cup chopped cilantro
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1/3 cup chopped green onions
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1/2 cup chopped roasted peanuts
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1 tablespoon sesame seeds (optional)
For the Peanut Dressing:
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1/3 cup creamy peanut butter
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2 tablespoons soy sauce
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1 tablespoon rice vinegar
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1 tablespoon sesame oil
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1 tablespoon honey or maple syrup
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1 teaspoon grated ginger
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1 garlic clove, minced
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Juice of 1 lime
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2–4 tablespoons warm water (to thin as needed)
directions
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I start by combining the shredded green and red cabbage, carrots, red bell pepper, cilantro, and green onions in a large mixing bowl.
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I add the cooked chicken on top and give everything a gentle toss so the ingredients are evenly distributed.
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In a separate small bowl, I whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger, garlic, and lime juice. I slowly add warm water a little at a time to reach a smooth, pourable consistency.
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I pour the dressing over the salad and toss everything until well coated.
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Just before serving, I sprinkle on the chopped roasted peanuts and sesame seeds for added crunch.
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I serve it immediately for the best texture, though it keeps well in the fridge if I’m making it ahead.
Servings and timing
This recipe makes 4 servings. It comes together in just 20 minutes with no cooking required. Each serving is about 340 kcal, making it a light yet protein-rich meal option that satisfies without feeling heavy.
Variations
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I sometimes swap the chicken for shrimp, tofu, or edamame for a different source of protein.
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For extra heat, I add a dash of sriracha or red pepper flakes to the dressing.
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When I want to make it heartier, I toss in cooked rice noodles or serve it over a bed of jasmine rice.
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If I’m out of cilantro, fresh mint or Thai basil makes a great substitute.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To keep the veggies crisp, I like to store the dressing separately and add it just before eating. Since it’s a cold salad, there’s no reheating needed—it’s grab-and-go friendly and perfect for lunchboxes or busy evenings.
FAQs
Can I make this salad ahead of time?
Yes, I often prep the salad and dressing separately a day in advance. I combine them right before serving to keep everything crisp.
What can I use instead of peanut butter?
I’ve had success using almond butter or sunflower seed butter for a nut-free alternative. The flavor changes slightly but still works beautifully.
Is this salad spicy?
It’s not spicy as written, but I can easily make it spicier by adding chili sauce or a few drops of hot oil to the dressing.
Can I use rotisserie chicken?
Absolutely. I love using shredded rotisserie chicken to save time—it’s quick and still flavorful.
Is it Whole30 or Paleo-friendly?
With a few tweaks, yes. I use almond butter instead of peanut butter, coconut aminos instead of soy sauce, and leave out the honey or use a compliant sweetener.
Conclusion
Crunchy Thai Chicken Salad with Peanut Dressing is a flavor-packed dish I keep coming back to. It’s easy to prepare, incredibly satisfying, and full of texture and color. Whether I’m making a single lunch or prepping for the week, this salad always brings freshness and bold flavor to my table.
