Thai Chicken Salad

Why You’ll Love This Recipe

Every bite has contrast juicy citrus, cool cabbage, and savory chicken all wrapped in a silky peanut dressing. It’s quick to assemble with rotisserie or leftover chicken, endlessly customizable with your favorite toppings, and great for feeding a crowd or packing into lunches that actually stay crisp.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dressing:

• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 1/4 cup chicken broth
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 teaspoon sriracha (or hot sauce)
• 3/4 teaspoon garlic powder
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon ground ginger

For the salad:

• 4 cups shredded chicken
• 4 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1 red bell pepper, diced
• 1 cup carrots, julienned
• 1 (11 oz.) can mandarin oranges, drained and patted dry
• 1/2 cup green onions, sliced
• 1/4 cup cilantro, roughly chopped
• 1/2 cup honey roasted peanuts
• 1/3 cup slivered almonds
• Optional: chow mein noodles, crispy wonton strips, toasted sesame seeds

Directions

1. Make the dressing: In a bowl or jar, whisk peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ground ginger until smooth and creamy. If needed, thin with an extra splash of broth to reach a pourable consistency.
2. Build the salad: In a large bowl, combine shredded chicken, green and red cabbage, bell pepper, carrots, mandarin oranges, green onions, and cilantro.
3. Toss: Pour about two-thirds of the dressing over the salad and toss to coat. Add more dressing to taste.
4. Finish and serve: Sprinkle with honey roasted peanuts and slivered almonds. Add optional crunchy toppings if you like and serve immediately.

Servings and timing

Serves: 6
Prep time: 25 minutes
Total time: 25 minutes

Variations

• Make it lighter: Swap half or all of the peanut butter for powdered peanut butter, or use a mix of peanut butter and Greek yogurt for a tangy twist.
• Nut-free: Use sunflower seed butter and roasted sunflower seeds in place of peanuts and almonds.
• Extra protein: Add edamame or double the chicken for a heartier meal.
• More veggies: Toss in cucumber, snap peas, or shredded lettuce for added crunch.
• Heat level: Increase sriracha, add chili flakes, or drizzle with chili crisp for extra spice.
• Citrus swap: Use fresh orange segments or pineapple in place of mandarin oranges.
• Low-sodium: Choose low-sodium soy sauce and broth; season gradually to taste.
• Vegetarian: Replace chicken with baked tofu or chickpeas.

Storage/Reheating

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Toss just before serving to keep the cabbage crisp. This dish is best enjoyed cold; no reheating needed. If the salad has been dressed and sits overnight, refresh with a squeeze of lime and a small drizzle of soy sauce to brighten flavors.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is perfect here shred it while warm for the best texture.

How can I thin a too-thick dressing?

Whisk in 1–2 teaspoons of chicken broth or water at a time until it’s pourable.

What if I only have natural peanut butter?

Use it just stir well. You may need an extra pinch of honey and a splash more broth.

Can I make this salad ahead?

Chop the vegetables and mix the dressing up to 3 days in advance. Combine just before serving.

Is there a gluten-free option?

Use tamari or coconut aminos instead of soy sauce and confirm your toppings are gluten-free.

Will the cabbage get soggy?

Undressed cabbage stays crisp for days. If dressed, it’s still good for 24 hours, just a bit softer.

Can I skip the mandarin oranges?

Sure swap in fresh orange segments, mango, or even diced apple for sweetness.

How spicy is the dressing?

Mild. Add more sriracha to taste or keep it kid-friendly by reducing it.

What’s the best way to julienne carrots quickly?

Use a julienne peeler or the shredding disc on a food processor for speed.

Can I use almond butter instead of peanut butter?

Yes almond butter creates a slightly different but delicious nutty dressing.

Conclusion

This Thai Chicken Salad delivers big, bold flavor with minimal effort creamy peanut dressing, crunchy veggies, juicy citrus, and satisfying protein in every forkful. Whether you’re meal-prepping lunches or serving a vibrant weeknight dinner, it’s a reliable, crowd-pleasing staple you’ll make on repeat.

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