Fresh, colorful, and packed with bold flavors, Thai Chicken Salad is the kind of dish that hits every note—crunchy, creamy, tangy, and satisfying. It’s a refreshing main course or standout side that’s easy to prepare and even easier to love. With crisp cabbage, juicy chicken, vibrant veggies, sweet mandarin oranges, and a creamy peanut dressing that ties it all together, this salad is a celebration of texture and taste.
Perfect for warm weather meals, potlucks, or healthy lunch prep, it’s as beautiful to serve as it is delicious to eat.
Why You’ll Love It
Fresh and vibrant with just the right balance of sweet, savory, and tangy
Protein-packed and full of crunch
Ready in under 30 minutes
Great for meal prep or entertaining
Easy to customize with toppings and shortcuts
Time Needed
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6
Ingredients
For the 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
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 can (11 oz) mandarin oranges, drained and patted dry
- ½ cup green onions
- ¼ cup cilantro, chopped
- ½ cup honey roasted peanuts
- ⅓ cup slivered almonds
- Optional: Chow mein noodles, crispy wonton strips, toasted sesame seeds
Instructions
In a food processor or mixing bowl, whisk together all dressing ingredients until smooth and creamy. Cover and refrigerate until ready to use.
Combine all salad ingredients in a large bowl. Toss until well mixed.
When ready to serve, pour the dressing over the salad in increments, tossing gently to coat until the desired consistency is reached.
Serve immediately for the freshest texture and flavor.
Pro Tips
Use rotisserie chicken for a quick shortcut, or poach and shred chicken breasts yourself for a homemade touch.
To save time, swap fresh cabbage and carrots with 16 oz of coleslaw mix.
For vibrant presentation, use a mix of green and red cabbage.
Don’t toss with dressing until just before serving—this keeps the cabbage crisp and the flavors fresh.
Sriracha adds depth, not heat—feel free to substitute with your favorite hot sauce if preferred.
Storage
Store leftover salad and dressing separately in the refrigerator. Best enjoyed fresh, but leftovers can be kept for up to 2 days.
Nutrition (Per Serving)
Calories: 459
Carbs: 31g
Protein: 37g
Fat: 23g
Fiber: 6g
Sugar: 17g
Sodium: 866mg
Final Thoughts
Thai Chicken Salad brings together the crunch of fresh vegetables, the protein boost of shredded chicken, and the irresistible richness of homemade peanut dressing. It’s a go-to dish when you want something light yet satisfying. Whether you’re prepping lunch for the week or creating a centerpiece salad for a summer spread, this one delivers both beauty and flavor in every bite.
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Thai Chicken Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Fresh, colorful, and packed with bold flavors, Thai Chicken Salad is the kind of dish that hits every note—crunchy, creamy, tangy, and satisfying. With crisp cabbage, juicy chicken, vibrant veggies, sweet mandarin oranges, and a creamy peanut dressing, it’s a celebration of texture and taste.
Ingredients
- For the 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
- 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 can (11 oz) mandarin oranges, drained and patted dry
- ½ cup green onions
- ¼ cup cilantro, chopped
- ½ cup honey roasted peanuts
- ⅓ cup slivered almonds
- Optional: Chow mein noodles, crispy wonton strips, toasted sesame seeds
Instructions
- In a food processor or mixing bowl, whisk together all dressing ingredients until smooth and creamy. Cover and refrigerate until ready to use.
- Combine all salad ingredients in a large bowl. Toss until well mixed.
- When ready to serve, pour the dressing over the salad in increments, tossing gently to coat until the desired consistency is reached.
- Serve immediately for the freshest texture and flavor.
Notes
Use rotisserie chicken for a quick shortcut, or poach and shred chicken breasts yourself. Swap fresh cabbage and carrots with coleslaw mix to save time. Don’t dress until serving to keep cabbage crisp.
- Prep Time: 25 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 459
- Sugar: 17g
- Sodium: 866mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 75mg
Keywords: thai chicken salad, peanut dressing, fresh salad, cabbage salad, summer salad