This Thai Chicken Salad is easy to make with homemade peanut dressing, crispy cabbage, shredded chicken, crunchy peanuts, and more! It’s a refreshing dinner idea that also makes a great side dish.
Prep Time: 25 minutes
Total Time: 25 minutes
Ingredients
Dressing
- ½ cup peanut butter
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha (or hot sauce)
- ¾ teaspoon garlic powder
- ½ teaspoon toasted sesame oil
- ½ teaspoon ground ginger
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
- ½ cup green onions, sliced
- ¼ cup cilantro, roughly chopped
- ½ cup honey roasted peanuts
- 1/3 cup slivered almonds
- Optional: Chow mein noodles, crispy wonton strips, toasted sesame seeds
Instructions
Combine all dressing ingredients in a food processor or whisk together in a large bowl until smooth and uniform. Cover and chill until ready to use. Prepare and combine all salad ingredients in a large bowl. When ready to serve, pour dressing over the salad in increments and toss to coat evenly to your desired consistency. Serve immediately.
Notes
Pro Tips: To make shredded chicken, gently simmer 3 chicken breasts in water or broth for 15–20 minutes until cooked through. Let rest for 5–10 minutes, then shred with two forks. Season with salt and pepper. For convenience, substitute 16 oz. of coleslaw mix for the cabbage and carrots. Rotisserie chicken also works well in this recipe. While I prefer a mix of green and red cabbage for color and crunch, all green cabbage can be used. Always add the dressing just before serving to keep the salad crisp. The salt in the dressing pulls moisture from the vegetables, so early mixing can lead to sogginess. The sriracha enhances the flavor without making the salad too spicy—I recommend Frank’s Sriracha Sauce, though hot sauce is an acceptable substitute. Leftover cabbage? Use it in Egg Roll in a Bowl or Cabbage and Sausage dishes!
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Thai Chicken Salad
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: Servings: 6 people
Description
This Thai Chicken Salad is easy to make with homemade peanut dressing, crispy cabbage, shredded chicken, crunchy peanuts, and more! It’s a refreshing dinner idea that also makes a great side dish.
Ingredients
Dressing
-
½ cup peanut butter
-
¼ cup soy sauce
-
¼ cup chicken broth
-
2 tablespoons lime juice
-
2 tablespoons honey
-
1 teaspoon sriracha (or hot sauce)
-
¾ teaspoon garlic powder
-
½ teaspoon toasted sesame oil
-
½ teaspoon ground ginger
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
-
½ cup green onions, sliced
-
¼ cup cilantro, roughly chopped
-
½ cup honey roasted peanuts
-
1/3 cup slivered almonds
-
Optional: Chow mein noodles, crispy wonton strips, toasted sesame seeds
Instructions
Combine all dressing ingredients in a food processor or whisk together in a large bowl until smooth and uniform. Cover and chill until ready to use. Prepare and combine all salad ingredients in a large bowl. When ready to serve, pour dressing over the salad in increments and toss to coat evenly to your desired consistency. Serve immediately.
Notes
Pro Tips: To make shredded chicken, gently simmer 3 chicken breasts in water or broth for 15–20 minutes until cooked through. Let rest for 5–10 minutes, then shred with two forks. Season with salt and pepper. For convenience, substitute 16 oz. of coleslaw mix for the cabbage and carrots. Rotisserie chicken also works well in this recipe. While I prefer a mix of green and red cabbage for color and crunch, all green cabbage can be used. Always add the dressing just before serving to keep the salad crisp. The salt in the dressing pulls moisture from the vegetables, so early mixing can lead to sogginess. The sriracha enhances the flavor without making the salad too spicy—I recommend Frank’s Sriracha Sauce, though hot sauce is an acceptable substitute. Leftover cabbage? Use it in Egg Roll in a Bowl or Cabbage and Sausage dishes!