This Thai chicken salad with peanut dressing is so fresh, bright, and easy to make! It's a great way to use leftover or rotisserie chicken, and it's on your table in just 20 minutes.
Love cabbage-based salads? Try my Simple Creamy Coleslaw Recipe.
Why you'll love it
If you enjoy Thai food as much as I do, you'll devour this Thai-inspired chicken salad. The peanut, lime, and ginger dressing is made from scratch, and it's incredible. Pair it with crunchy cabbage, veggies, and fresh herbs, and you have one flavor-packed salad! I like to eat this one-year round since it has ingredients available all the time.
Maybe the best part is how even picky eaters will enjoy it. This super simple salad will be a hit with your entire family. I like to consider it a salad for people who don't really like salad. It's that good. It's also packed with so much good stuff that it's filling enough to eat as a meal on its own.
What you'll need
For the salad
- Coleslaw - any mixture of shredded cabbage and carrots is good! You can also chop your own green cabbage and use matchstick carrots.
- Chicken - use leftover Shredded Cooked Chicken or rotisserie chicken
- Scallions - they've got a fairly mild taste, but use red onion if you prefer
- Red bell pepper - to add crunch and color
- Cilantro and basil - I strongly recommend adding both these fresh herbs. They complement the homemade peanut dressing so well. If you can't eat cilantro, sub for Italian parsley. Mint works too!
- Peanuts - chopped peanuts top it all off
For the dressing
- Peanut butter - I used a smooth creamy variety. I don't recommend natural peanut butter for this recipe.
- Soy sauce, lime juice, honey - this trio makes up the wonderful savory-tangy-sweet flavor combination that is amazing with peanut butter!
- Toasted sesame oil - it has a distinct flavor and is used in many Asian recipes. Don't confuse it with the regular kind.
- Garlic powder - for another savory layer. Use fresh minced garlic instead if you like.
- Fresh ginger - it adds a punch of bold flavor
- Water - depending on the brand of peanut butter and how thick you like the dressing, you may have to add more than suggested to thin out the dressing
How to make it
Substitutions and variations
- If you don't want to buy pre-bagged coleslaw mix, you can cut up/shred your own cabbage and carrots.
- Cucumber would be a great addition to this salad! I'd cut it up in fairly small cubes. I've also seen people add papaya.
- Want to make this a spicy Thai chicken salad? Try adding some crushed red pepper flakes, cut-up fresh Thai chilis, or some sriracha sauce to the dressing. A little heat would be fantastic here.
What to serve with this salad
- This is quite a large salad. It serves four as an main dish on its own no problem, but you could easily feed up to six people depending on how much they eat or if you serve it with something else. Serve with a dinner roll or crusty bread, and you're good.
- If you want a riff on soup and salad, pair it with this light 15 Minute Thai Green Curry Soup.
Leftovers and storage
- This salad does work for leftovers for a day or so just fine, but it may get a bit less crisp. Just store in an airtight container and refrigerate.
- Keep in mind leftovers aren't quite as good as when freshly made, so you could certainly halve all the ingredients if you don't want anything left over.
- Or you could store the dressing in a jar in the fridge for up to a week and use when you're ready!
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