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Thai Chicken Salad with Peanut Dressing

Thai chicken salad with peanut dressing featuring tender shredded chicken, crunchy cabbage, and a creamy peanut sauce. Tossed until evenly coated, then topped with chopped roasted peanuts for extra texture.
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Prep Time 20 minutes
chilling 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Thai
Calories: 520
Ingredients Method Notes

Ingredients
  

Salad
  • 3 cup cooked shredded chicken
  • 4 cup shredded green cabbage
  • 2 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper
  • 1 cup cucumber
  • 0.25 cup chopped cilantro
  • 0.25 cup chopped green onions
  • 0.25 cup chopped roasted peanuts
Peanut Dressing
  • 0.25 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 2 tbsp warm water

Method
 

Build the salad
  1. Combine shredded green cabbage, shredded red cabbage, shredded carrots, red bell pepper, cucumber, chopped cilantro, and chopped green onions in a large bowl and mix to distribute the colors evenly.
  2. Add the cooked shredded chicken to the bowl and toss gently so the chicken is spread through the vegetables.
Make the peanut dressing
  1. Whisk creamy peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and warm water in a separate bowl until smooth and pourable.
  2. Pour the dressing over the salad and toss until everything is evenly coated.
  3. Sprinkle chopped roasted peanuts on top for a crunchy finish.
Serve or chill
  1. Serve immediately for the freshest crunch, or chill for 20 minutes before serving to let flavors meld.

Notes

Pro tip: If the peanut dressing thickens while whisking, add warm water 1 teaspoon at a time to loosen it. Refrigerate in an airtight container up to 3 days; peanuts may soften slightly but the salad remains good. Freezing isn’t recommended due to cabbage texture. For a lower-sugar swap, use maple syrup or reduced-sugar honey in the dressing.