Thai Chicken Salad with Peanut Dressing

Thai Chicken Salad with Peanut Dressing: Crunchy, Creamy, & Totally Addictive!

Hey there, foodie friend! Let’s talk about the salad that’s been hijacking my taste buds and stealing the spotlight at every potluck I’ve crashed since 2019: Thai Chicken Salad with Peanut Dressing. Imagine this—tender shreds of chicken, confetti-bright veggies, juicy mandarin oranges, and a peanut sauce so good you’ll want to drink it with a straw. (No judgment—I’ve done it.) This isn’t just a salad; it’s a flavor fireworks show in a bowl, and I’m here to show you how to make it your new kitchen MVP.

Why will you love this recipe? Because it’s…

• Quick: 20 minutes, start to crunch

• Versatile: Meal-prep hero or party superstar

• Bold: Sweet, salty, tangy, and crunchy all at once

Ready to turn your kitchen into a Southeast Asian street food stall? Let’s roll!

The Night I Fell in Love with Thai Salads (And Maybe a Street Vendor)

Picture this: Bangkok, 2 AM, humidity thick enough to swim through. I’m wandering neon-lit streets when I spot a tiny cart glowing like a foodie beacon. The vendor—a grandma with biceps that put mine to shame—is tossing cabbage like she’s conducting an orchestra. She hands me a bowl, and bam—one bite and I’m hooked. Crunchy veggies, creamy peanut sauce, and this magical sweet-heat balance that made me swear I’d recreate it back home.

Fast-forward to my Brooklyn kitchen: 17 failed attempts later (RIP to my “peanut soup” phase), I nailed it. Now, it’s my go-to for everything from sad desk lunches to “Oh crap, guests are coming!” emergencies. Pro tip: Always double the dressing. Trust me.

It’s also one of those unicorn dishes that fits any vibe. Hosting a backyard BBQ? This salad fits in just fine next to burgers and beers. Potluck with coworkers? It earns compliments from the intern to the VP. Dinner-for-one on a Tuesday? Still feels like a treat. It’s the kind of recipe that just gets you.

Grocery List for Thai Chicken Salad with Peanut Dressing

Makes 4–6 servings

• 2 cups shredded chicken (rotisserie MVP! Or poach 2 breasts)

• 4 cups coleslaw mix (or shred green/purple cabbage + 2 carrots)

• 1 red bell pepper, thin slices (sub mango for tropical vibes)

• 3 green onions, bias-cut (scallions work too)

• 1 (15 oz) can mandarin oranges, drained (fresh if you’re fancy)

• ½ cup roasted peanuts (cashews or almonds for twists)

• ¼ cup cilantro (skip if you’re team “soap herb”)

• 1 tbsp sesame seeds (black or white—your Instagram call)

Peanut Dressing

• ⅓ cup peanut butter (creamy or crunchy—no wrong answers)

• 3 tbsp soy sauce (tamari for gluten-free)

• 2 tbsp rice vinegar (lime juice in a pinch)

• 1 tbsp honey (maple syrup for vegans)

• 1 garlic clove, minced (½ tsp powder in emergencies)

• 1 tsp fresh ginger, grated (jarred works, but fresh zings!)

• 2–3 tbsp water (to thin as needed)

• Optional: ½ tsp chili flakes or sriracha

A few ingredient swaps and suggestions to keep in your back pocket:

• Chicken: Poached, grilled, or even leftover roast chicken all work.

• Coleslaw mix: A time-saving wonder, but DIY with fresh cabbage and carrots takes it to the next level.

• Mandarins: Fresh ones add an extra burst, but canned versions keep it simple.

• Peanuts: Salted, unsalted, honey-roasted—you do you. Even chopped almonds or sunflower seeds will do the trick.

How to Make Thai Chicken Salad with Peanut Dressing: Step-by-Step

Step 1: Chicken Shredding 101

Rotisserie hack alert! Grab a store-bought chicken and shred it, or if you’re feeling a little extra:

→ Add 2 chicken breasts to simmering water with 1 smashed garlic clove and ½ tsp salt. Let it bubble gently for 12–15 minutes until cooked through. Shred with two forks while it’s still warm for best texture.

Chef tip: Save that broth! It’s perfect for jazzing up rice, simmering noodles, or freezing for a quick soup base later.

Step 2: Veggie Prep Party

→ Toss coleslaw mix, bell pepper, and green onions in a large mixing bowl.

Shortcut alert: If using fresh cabbage, massage it with 1 tsp salt for 2 minutes to soften it slightly. It sounds weird but it brings out that perfect crunch while taming any bitterness. Trust the process.

Bonus flavor move: Add a handful of fresh herbs like mint or Thai basil to really push the Southeast Asian vibes.

Step 3: Dressing Whisk-tory

→ Whisk all dressing ingredients together in a bowl except the water. Once everything’s blended, add water 1 tbsp at a time until you get a pourable, creamy consistency that ribbons off your whisk.

Pro move: Dip a piece of cabbage in and taste-test. Too salty? Add honey. Too sweet? Add more soy or vinegar. Too thick? More water. You’re not just making dressing here—you’re balancing flavor like a boss.

This dressing keeps in the fridge for a week. And yes, I have used it as a dip for spring rolls and spooned it over grilled veggies. It’s that good.

Step 4: Assembly Line Bliss

→ Toss your shredded chicken and prepped veggies with about ¾ of the dressing.

→ Top with mandarin oranges (gently), peanuts, cilantro, and sesame seeds.

Golden rule: Add oranges last to prevent them from breaking up and turning everything into a soggy orange mess.

Chef tip: If packing for lunches or making ahead, store the dressing and toppings separately. That way, every bite stays fresh and crisp.

Plating Like a Pro

Presentation matters—especially when you’re bringing this Thai Chicken Salad with Peanut Dressing to share.

Serve it in a wide, shallow bowl or platter for the most Instagrammable color pop. Start with the dressed veggie and chicken mix as the base, then layer on mandarin slices, sprinkle with peanuts, and drizzle the remaining dressing right before serving. Add cilantro leaves and a final sprinkle of sesame seeds.

Want to get a little extra? Try:

• Serving in crisp romaine or butter lettuce cups for a fun, hand-held version

• Adding a bed of chilled rice noodles underneath for a hearty twist

• Pairing it with iced lemongrass tea or a light, citrusy lager for the full experience

Mix It Up: 5 Delicious Twists

This Thai Chicken Salad with Peanut Dressing is a chameleon—it changes character with the twist of a spoon.

1. Veggie Power: Go meatless with baked tofu, tempeh, or a generous scoop of shelled edamame.

2. Noodle Mania: Add cooked rice noodles for a Thai-style noodle salad fusion.

3. Heat Wave: Crank up the spice with chili crisp, sliced jalapeños, or Thai bird chilis.

4. Tropical: Swap mandarin oranges for diced mango, pineapple, or even papaya for a juicy surprise.

5. Nut-Free: Sub in sunflower seed butter and use toasted pumpkin or sunflower seeds for crunch. Allergy-friendly and still delicious.

Pro tip: Crushed ramen noodles (yes, the kind from the packet) add an unbelievable crunch. Just toss them in dry and let them mingle with the dressing for five minutes before serving.

Confessions of a Salad Obsessive

True story: I once brought this salad to a BBQ where it straight-up upstaged the brisket. People were ignoring ribs in favor of cabbage, and I was both proud and mildly terrified.

The secret? Double the peanuts, and always keep the dressing separate until go-time. It’s the difference between “pretty good” and “tell me everything about this salad now.”

Over the years, I’ve learned a few more tricks:

• Purple cabbage bleeds: If you’re going for a gorgeous presentation, add it last to avoid turning everything purple.

• Mandarin swap: Grapefruit segments are surprisingly amazing here—more tart, less sweet.

• Dressing as marinade: Use a little of the peanut dressing to marinate tofu or shrimp before grilling. Flavor explosion!

Your Burning Questions, Answered

Q: Can I make this ahead?
A: Totally! Keep the dressing, oranges, and peanuts separate and toss everything together just before serving. The base salad (chicken + veggies) keeps well for up to 3 days in an airtight container.

Q: Peanut allergy?
A: Go with sunflower seed butter or tahini. For extra depth, whisk in a little white or yellow miso paste.

Q: Dressing too thick?
A: Add water or lime juice, 1 tsp at a time, and whisk until it flows like a dream.

Q: What other proteins work here?
A: So many! Try grilled shrimp, rotisserie turkey, leftover steak, or even canned chickpeas for a vegetarian version.

Q: Can I freeze the dressing?
A: Technically yes, but it may separate when thawed. Better to store it in the fridge and use within a week.

Nutrition Per Serving (1/4 recipe)

Calories: 380
Protein: 24g
Carbs: 22g
Fat: 18g
Sugar: 14g

This recipe strikes that perfect balance of satisfying and feel-good. It’s protein-packed, veggie-loaded, and tastes like a celebration in every bite.

Thai Chicken Salad with Peanut Dressing is one of those unicorn recipes: flavorful, fast, and flexible. Whether you’re looking to impress guests, meal prep like a champion, or just add more color and crunch to your life, this one’s for you. Give it a spin, tweak it to your taste, and prepare for compliments. And remember—always make extra dressing. Always.