Name: Thai Chicken Salad with Creamy Dressing You'll Crave
Prep time: 20 min
Total time: 20 min
Ingredients: 3 cups Cooked Chicken Breast (Provides lean protein; use rotisserie or pre-cooked.); 2 cups Shredded Green Cabbage (Adds crunch and fiber; substitute with napa cabbage if desired.); 1 cup Shredded Red Cabbage (Introduces color and antioxidants; can use more green cabbage if needed.); 1 large Julienned Carrot (Contributes sweetness; omit for a low-carb version.); 1 large Red Bell Pepper (Offers sweet, crisp texture; any color can be substituted.); 0.5 cup Edamame (Provides plant-based protein; swap with chickpeas.); 0.25 cup Chopped Green Onions (Adds fresh onion flavor; can replace with red onions.); 0.25 cup Chopped Fresh Cilantro (Enhances flavor; omit for non-cilantro lovers.); 0.25 cup Chopped Peanuts (Adds crunch; use sunflower seeds for nut-free.); 0.33 cup Creamy Peanut Butter (Base of the dressing; substitute if allergic.); 2 tablespoons Soy Sauce (Provides umami flavor; use tamari for gluten-free.); 1 tablespoon Rice Vinegar (Adds acidity; substitute with apple cider vinegar.); 1 tablespoon Sesame Oil (Imparts nuttiness; use olive oil for a different flavor.); 1 tablespoon Honey (Balances flavor; use maple syrup for vegan.); 1 tablespoon Lime Juice (Brightens dressing; use lemon juice if not available.); 0.5 teaspoon Grated Ginger (Adds warmth; can substitute with minced fresh ginger.); 1 clove Minced Garlic (Enhances flavor depth; can use garlic powder.); 2-3 tablespoons Warm Water (Adjusts consistency for a creamy finish.)

Picture it: a warm summer evening, the sun gently setting, and I find myself craving something vibrant and refreshing – but I want to steer clear of the usual fast food temptations. That’s when I decided to whip up a Thai Chicken Salad, a dish that’s as colorful as it is nutritious.

This salad is a delightful medley of crunchy veggies, succulent shredded chicken, and a creamy peanut dressing that brings everything together in perfect harmony. Not only is it a feast for the eyes, but it’s also a comforting, satisfying meal that checks all the boxes: gluten-free, dairy-free, and meal prep-friendly!

In just 20 minutes, you can prepare this easy, customizable dish that’s perfect for lunch or a light dinner. Whether you’re hosting a dinner party or just want a quick weeknight meal, this Thai Chicken Salad will surely become a go-to favorite. Let’s dive into the recipe and embrace those fresh Thai flavors!

Why will you love this Thai Chicken Salad?

Nutrient-Packed Goodness: This Thai Chicken Salad is fully loaded with colorful veggies and lean protein, making it a nutritious choice for anyone looking to eat healthier.

Quick Preparation: Whipping it up takes only 20 minutes, providing a delicious option for busy weeknights or meal prep.

Customizable Delight: Adapt the ingredients to suit your personal taste or dietary needs, whether you’re vegan, dairy-free, or gluten-free.

Rich Flavors: The creamy peanut dressing adds a burst of flavor that will keep you coming back for more.

Crowd-Pleaser: This salad is perfect for serving guests, combining vibrant colors and satisfying textures that impress all palates.

For a lighter meal, consider pairing this with fresh spring rolls for an authentic Thai experience!

Thai Chicken Salad Ingredients

For the Salad
• Cooked Chicken Breast (3 cups) – Provides lean protein for satisfaction; use rotisserie or pre-cooked for convenience.
• Shredded Green Cabbage (2 cups) – Adds crunch and fiber; substitute with napa cabbage for a milder taste.
• Shredded Red Cabbage (1 cup) – Introduces color and additional antioxidants; can be replaced with more green cabbage if needed.
• Julienned Carrot (1 large) – Contributes sweetness and vibrant color; omit for a low-carb version.
• Red Bell Pepper (1 large) – Offers a sweet, crisp texture; any color bell pepper can be substituted.
• Edamame (1/2 cup) – Provides plant-based protein and fiber; swap with chickpeas for a different protein source.
• Chopped Green Onions (1/4 cup) – Adds a fresh onion flavor; can be replaced with red onions for a more robust taste.
• Chopped Fresh Cilantro (1/4 cup) – Enhances flavor with herbaceous notes; omit for non-cilantro lovers.
• Chopped Peanuts (1/4 cup + extra for garnish) – Adds crunch and richness; use sunflower seeds for a nut-free alternative.

For the Peanut Dressing
• Creamy Peanut Butter (1/3 cup) – Forms the base for the dressing; substitute with almond or sunflower butter if allergic to peanuts.
• Soy Sauce (2 tablespoons) – Provides umami flavor; use tamari for a gluten-free option.
• Rice Vinegar (1 tablespoon) – Adds acidity; substitute with apple cider vinegar if unavailable.
• Sesame Oil (1 tablespoon) – Imparts nuttiness; use olive oil for a different flavor profile.
• Honey (1 tablespoon) – Balances the flavors with sweetness; maple syrup works for a vegan option.
• Lime Juice (1 tablespoon) – Brightens the dressing; use lemon juice if limes are not available.
• Grated Ginger (1/2 teaspoon) – Adds warmth and spice; can substitute with minced fresh ginger.
• Minced Garlic (1 clove) – Enhances flavor depth; use garlic powder if fresh garlic is not available.
• Warm Water (2-3 tablespoons) – Adjusts the dressing consistency for a creamy finish.

This vibrant Thai Chicken Salad is not only easy to make but filled with nutritious ingredients that will leave you satisfied and coming back for seconds!

How to Make Thai Chicken Salad

Whisk together all peanut dressing ingredients in a small bowl until smooth. Add warm water a tablespoon at a time to achieve your desired consistency. The dressing should be creamy and luscious.
Combine shredded green cabbage, red cabbage, carrots, red bell pepper, edamame, green onions, and cilantro in a large bowl. Toss the veggies gently to ensure they mix well and create a colorful base.
Add the cooked chicken to the vegetable mixture and toss gently again. You want to incorporate the chicken evenly without squishing the veggies.

Drizzle peanut dressing over the salad, tossing everything to coat the ingredients evenly. The dressing brings life to the mix, making it hearty and comforting.
Top with chopped peanuts and additional cilantro or lime wedges if desired. This adds a nice crunch and fresh taste that really elevates the dish.
Serve immediately or refrigerate for 30 minutes to let the flavors meld together beautifully. Chilling enhances the salad and makes it a refreshing meal.

Optional: Serve with extra lime wedges on the side for a zesty kick.

Exact quantities are listed in the recipe card below.

Tips for the Best Thai Chicken Salad

Dress Freshly: Always dress the salad just before serving to keep the vegetables crisp and vibrant; this prevents sogginess during meal prep.
Customize Ingredients: Feel free to play with the vegetables or protein! This Thai Chicken Salad is versatile, so swap ingredients based on personal preferences or dietary needs.

Balance the Dressing: Adjust the sweetness of the peanut dressing by adding more honey or lime juice to achieve your desired flavor profile.
Avoid Soggy Greens: Skip soft greens like lettuce, as they won’t hold up well when dressed and can lead to a wilted salad.
Store Separately: Keep the dressing separate from the salad when storing leftovers; this ensures freshness and crunchiness for longer.

Add Crunch: Enhance texture by topping the salad with additional chopped peanuts or sunflower seeds right before serving for extra crunch in your Thai Chicken Salad.

Make Ahead Options

These Thai Chicken Salad ingredients are perfect for meal prep! You can chop and refrigerate the vegetables (cabbages, carrots, bell pepper, edamame) up to 3 days in advance, keeping them in airtight containers to maintain their crunch. The peanut dressing can be made ahead as well and stored in the fridge for up to 5 days. When you’re ready to serve, simply toss the prepped veggies together with the cooked chicken and dressing. To keep it fresh and vibrant, add the peanuts and cilantro right before serving. This way, you’ll enjoy a hassle-free, delicious meal that saves you precious time during busy weeknights!

What to Serve with Thai Chicken Salad?

This delightful salad is the perfect centerpiece for a healthy meal, best when paired with complementary flavors and textures.

Jasmine Rice: Warm, fluffy jasmine rice is a traditional companion that absorbs the flavors of the peanut dressing beautifully.
Fresh Spring Rolls: These light, veggie-packed rolls add a delightful crunch and balance the richness of the salad, creating a perfect Thai-inspired meal.
Tom Yum Soup: The spicy and sour notes of this classic soup offer a wonderful contrast, enhancing the meal with bold flavors that excite the palate.

Crispy Wontons: Serve these crunchy treats on the side for a fun textural contrast, and their savory flavor will harmonize beautifully with the fresh salad.
Mango Salad: A sweet and tangy mango salad complements the nuttiness of the Thai Chicken Salad, adding a refreshing burst of tropical flavor.
Iced Green Tea: A glass of refreshing iced green tea is a wonderful, light beverage choice that pairs well and balances the richness of the meal.

Each pairing adds an extra layer of enjoyment, making your dining experience with Thai Chicken Salad truly unforgettable.

Thai Chicken Salad Variations

Feel free to mix things up and make this recipe truly yours with these delicious twists!

Vegetarian Option: Replace the chicken with tofu, tempeh, or chickpeas for a hearty, plant-based version that doesn’t skimp on flavor.
Low-Carb Delight: Swap out carrots and edamame for spiralized zucchini or refreshing cucumber, keeping it light and crunchy while satisfying your cravings.

Spicy Kick: Add heat by tossing in sliced Thai red chilies or a drizzle of sriracha, transforming the flavor profile into a fiery delight.
Herb Swap: Try adding fresh mint or basil instead of cilantro; these herbs will elevate the salad with their bright, aromatic qualities.
Nuts About Seeds: For a nut-free alternative, use sunflower seeds or pumpkin seeds instead of peanuts, delivering a delightful crunch without the allergens.

Dressing Variety: Experiment with the dressing by trying almond butter instead of peanut butter. This lends a slightly sweeter, nutty flavor while still being creamy.
Creamy Avocado: Toss in cubes of ripe avocado for an extra layer of creaminess and healthy fats that complement the crunchy salad beautifully.
Zesty Citrus: Brighten the dish with a splash of orange juice in the dressing or as a garnish. The citrusy addition brings a refreshing twist to each bite.

How to Store and Freeze Thai Chicken Salad

Fridge: Store the salad in an airtight container for up to 4 days. Keep the dressing separate until just before serving to maintain freshness and crunch.
Freezer: Freezing is not recommended for the salad once dressed, as the vegetables will lose their crispness. You can freeze cooked chicken and veggies separately for up to 3 months.
Reheating: If using frozen chicken, thaw overnight in the fridge and use it immediately in your salad. Do not reheat dressed salad, as it’s best enjoyed fresh.

Meal Prep Tip: For meal prep, assemble the veggies and chicken ahead of time, and store the dressing in a small container to mix before eating your Thai Chicken Salad.

Thai Chicken Salad Recipe FAQs

How do I select ripe vegetables for this salad?
Absolutely! When choosing vegetables, look for vibrant colors and firmness. The cabbage should be crisp, and peppers devoid of dark spots. Carrots should be bright orange and firm. Edamame should appear bright green and plump. These cues ensure freshness and flavor in your Thai Chicken Salad.

How should I store my Thai Chicken Salad?
Very! Store your Thai Chicken Salad in an airtight container in the refrigerator for up to 4 days. For best results, keep the dressing separate until right before serving. This method maintains the salad’s crunch and prevents sogginess.

Can I freeze the Thai Chicken Salad?
Absolutely not! Freezing the dressed salad is not recommended since the vegetables will lose their enjoyable crispness. However, you can freeze the cooked chicken and any veggies (except for those that wilt quickly, like cilantro or bell peppers) in airtight containers for up to 3 months. Thaw overnight in the fridge before mixing with fresh salad ingredients.

What if my salad dressing is too thick?
If you find your dressing is too thick for your liking, you can simply whisk in a little warm water, one tablespoon at a time, until you reach your desired consistency. This also helps in enhancing the dressing’s flavors, making it creamier and easier to coat the salad.

Are there any dietary considerations to keep in mind?
Absolutely! If you or your guests have peanut allergies, swap the peanut butter in the dressing for almond butter or sunflower seed butter. Additionally, this Thai Chicken Salad can easily be made vegan by substituting the chicken with tofu or chickpeas. Always double-check ingredient labels for hidden allergens, especially in sauces like soy sauce.

Can I prepare this salad in advance for meal prep?
Certainly! For meal prep, chop and store the salad ingredients in separate containers, keeping the dressing in a small jar. This allows you to assemble your Thai Chicken Salad fresh each time you want a healthy meal. Just mix before serving to enjoy the freshness!