Thai Chicken Salad with Peanut Dressing

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Thai Chicken Salad with Peanut Dressing is incredibly simple to create and so bright and fresh! It may be made with rotisserie chicken or leftover chicken, and it just takes 20 minutes to prepare.

Why you'll love it

You'll adore this chicken salad with Thai influences if you enjoy Thai cuisine as much as I do. The dressing with peanuts, lime, and ginger is amazing and is created from scratch. You may make a flavorful salad by adding it to crunchy cabbage, vegetables, and fresh herbs. This features components that are always readily available, so I enjoy eating it all year round.

The fact that even picky eaters would like it may be its best feature. Your entire family will love this incredibly easy salad. It's kind of like a salad for folks who don't actually like salad, in my opinion. So excellent. Additionally, it contains so much delicious food that you may eat it on its own as a meal.

Ingredients

  • 1 pound coleslaw mix
  • 3 cups shredded cooked chicken 
  • 1/4 cup scallions chopped
  • 1 red bell pepper chopped
  • 1/2 cup chopped peanuts
  • Small handful fresh cilantro chopped (optional but recommended)
  • Small handful fresh basil sliced thin or torn (optional)
  • Salt & pepper to taste

Dressing:

  • 5 tablespoons creamy peanut butter see note
  • 3 tablespoons water or more as needed
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon pure sesame oil see note
  • 1 teaspoon fresh ginger grated 
  • 1/4 teaspoon garlic powder

How to make Thai Chicken Salad with Peanut Dressing


  1. In a medium bowl, combine the dressing ingredients and stir until combined. Try it out and make adjustments (such adding additional lime juice or honey). Add even more water than recommended if your dressing turns out extremely thick (peanut butter types can vary).
  2. Prepare the salad's components, then combine them all to a big bowl. Mix in the dressing, then serve right away. Add salt and pepper to taste.

Pro tips and trouble

  • We're using the darker-colored, toasted form of sesame oil, which is available beside soy sauce in the Asian foods section. Don't purchase regular sesame oil because it is lighter in color and frequently combined with other cooking oils like olive oil.
  • My Microplane zester/grater, one of my favorite kitchen appliances, is what I use to grate the ginger. When it's frozen, grating is a breeze! Simply place ginger in a ZipLoc freezer bag to keep some on hand at all times.
  • If you keep your peanut butter in the fridge, make sure to warm it up on the counter before using it to make the dressing so it won't be too cold and solid and won't interfere with the dressing's correct mixing. To thin it out to the desired consistency, you can simply add extra water.

Substitutions and variations

  • You can chop or shred your own cabbage and carrots if you don't want to purchase pre-bagged coleslaw mix. 
  • This salad would be fantastic with cucumber! I would chop it into quite little chunks. Papaya has also been included, as I've noticed.
  • Would you like to cook a hot Thai chicken salad? Consider enhancing the dressing with some sriracha sauce, chopped fresh Thai chilies, or red pepper flakes. Here, a little heat would be wonderful.

Leftovers and storage

  • This salad keeps well in the refrigerator for about a day, but it can lose some of its crispness. Simply refrigerate and store in an airtight container.
  • Since leftovers don't taste quite as wonderful as when they're freshly made, you could certainly cut the recipe in half if you don't want any.
  • Alternately, you could refrigerate the dressing in a container for up to a week and use it as needed.

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