15-Minute Thai Chicken Salad with Peanut Dressing
This Thai chicken salad is a riot of crunch and bold flavor, ready in the time it takes to chop a few vegetables.
It’s a weeknight hero: lightly creamy, vivid, and packed with fresh textures. A peanut dressing brings the heat and the nuttiness in one easy pour.
What Makes This Salad So Good
The dressing hits every note: salty from the soy and fish sauce, bright from the lime, and just sweet enough to round out the heat.
The salad underneath is a huge pile of crisp shredded cabbage, juicy bell pepper, and tender chicken. Every forkful crunches, then melts into that creamy, savory dressing. I keep coming back to it because you can pull it off with rotisserie chicken any night of the week.
Ingredients
- 2 cups cooked chicken, shredded: rotisserie chicken works perfectly; pull it into bite-sized shreds.
- 4 cups shredded Napa cabbage: or green cabbage for a sturdier crunch.
- 1 cup shredded carrots: from the bag or a box grater.
- 1 red bell pepper, thinly sliced: yellow or orange also work.
- 1/2 cup fresh cilantro leaves: no need to chop finely, just pluck the leaves.
- 3 green onions, sliced: white and green parts both go in.
- 1/3 cup roasted peanuts, roughly chopped: for the final sprinkle.
- 1/4 cup creamy peanut butter: the natural kind works if you stir it well.
- 3 tbsp fresh lime juice: from about 2 limes.
- 2 tbsp soy sauce: low-sodium if you have it.
- 1 tbsp fish sauce: adds depth; skip for a vegetarian version.
- 1 tbsp rice vinegar: for a little tang.
- 1 tbsp honey: to balance the salt and heat.
- 1 tsp grated fresh ginger: a microplane makes quick work of it.
- 1 clove garlic, minced: small, so it doesn’t overpower.
- 1 to 2 tsp sriracha or chili garlic sauce: heat to your liking.
- 2 to 3 tbsp water: to thin the dressing to a pourable consistency.
Variations / Substitutions
- Protein swap: Use shredded leftover rotisserie chicken, or swap in poached shrimp for a seafood spin.
- Vegetarian: Skip the chicken and fish sauce, add extra peanuts and a dose of sesame oil for richness.
- Herb swap: Mint or Thai basil both bring a fresh lift if cilantro isn’t your thing.
- Nut-free: Sunflower seed butter works surprisingly well in the dressing, and top with toasted sunflower seeds.
- Extra crunch: Add thinly sliced cucumber or snap peas for even more texture.
If you like big, bold salads, try our Spicy Beef and Mango Salad.
How to Make Thai Chicken Salad
Step 1: Whisk the Peanut Dressing
In a small bowl, whisk together 1/4 cup peanut butter, 3 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp ginger, the minced garlic, and 1 tsp sriracha (use 2 tsp if you like it fiery) until smooth, about 1 minute. Stir in 2 tbsp of the water, then add another tablespoon if you want a thinner dressing. It should look silky and coat the back of a spoon.
Step 2: Chop and Combine the Vegetables
In a large bowl, toss together the 2 cups shredded chicken, 4 cups shredded cabbage, 1 cup shredded carrots, the sliced bell pepper, 1/2 cup cilantro leaves, and the sliced green onions. The salad should look colorful and lightly mounded. Getting the cabbage sliced thin enough is what lets it grab some dressing with every bite.
Step 3: Toss and Serve
Pour the dressing over the salad and use tongs or your hands to toss everything until evenly coated. Sprinkle the 1/3 cup chopped peanuts over the top. Serve right away while the vegetables are at their crunchiest, the dressing clinging to every strand.
A Few Tips for the Best Salad
- Shred the chicken while it’s still warm from the rotisserie; it separates into nice long strands and soaks up the dressing better.
- Use a mandoline or sharp knife for the cabbage so you get thin, even shreds. Thick chunks won’t wilt enough to marry with the dressing.
- If time allows, let the shredded chicken sit in a few spoonfuls of the dressing for 10 minutes before building the salad. It flavors the meat without making the vegetables oily.
- The dressing thickens as it sits. Whisk in a tiny splash of water to loosen it to that spoonable texture right before you toss.
Scale the dressing for a crowd:
| Servings | Peanut Butter | Lime Juice | Soy Sauce | Fish Sauce | Water |
|---|---|---|---|---|---|
| 4 | 1/4 cup | 3 tbsp | 2 tbsp | 1 tbsp | 2–3 tbsp |
| 6 | 1/4 cup + 2 tbsp | 1/4 cup + 1 1/2 tsp | 3 tbsp | 1 1/2 tbsp | 3–4 tbsp |
| 8 | 1/2 cup | 6 tbsp | 1/4 cup | 2 tbsp | 4–5 tbsp |
Storing Leftovers
Refrigerate any leftover salad right away, but know that the cabbage will soften and lose some crunch by the next day. To keep the texture at its peak, store the dressing separately and toss only what you plan to eat right away. Dressing holds well in the fridge for up to a week; whisk in a little water before using.
Frequently Asked Questions
Can I use a different nut butter?
Yes, almond butter or cashew butter both work well. The flavor will be milder, so you might want an extra pinch of salt.
Is this salad gluten free?
It is, as long as you use tamari or a gluten-free soy sauce. Fish sauce and peanut butter are naturally gluten free, but always check labels.
How do I make it less spicy?
Start with 1/2 teaspoon of sriracha and taste the dressing. You can always add more, but you can’t take it out. The honey helps balance the heat too.
Can I prep this salad ahead of time?
You can shred the chicken, slice the vegetables, and make the dressing up to a day in advance. Just keep the dressing and the salad separate until right before serving, or the cabbage will go limp.
Thai Chicken Salad Recipe
Ingredients
Method
- Whisk together peanut butter, lime juice, soy sauce, fish sauce, rice vinegar, honey, ginger, garlic, and sriracha until smooth. Stir in water a little at a time until the dressing reaches a pourable consistency.
- In a large bowl, combine the shredded chicken, Napa cabbage, carrots, bell pepper, cilantro, and green onions.
- Pour the dressing over the salad and toss until everything is evenly coated. Top with chopped peanuts and serve immediately.
