Name: Thai Chicken Salad
Prep time: 25 min
Total time: 25 min
Cuisine: Thai
Ingredients: 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; 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; ⅓ cup slivered almonds; Optional: Chow Mein noodles, crispy wonton strips, toasted sesame seeds

This Thai Chicken Salad is a vibrant, flavor-packed dish featuring crisp cabbage, juicy shredded chicken, and a creamy peanut dressing. It’s a refreshing and satisfying meal that comes together quickly, making it perfect for busy weeknights or light lunches.

Why I Love This Recipe

I love this Thai Chicken Salad because it’s incredibly easy to prepare and bursting with bold flavors. The combination of crunchy vegetables, tender chicken, and a tangy-sweet peanut dressing creates a delightful harmony in every bite. Plus, it’s versatile enough to serve as a main course or a side dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 (11 oz.) can mandarin oranges, drained and patted dry
½ cup green onions, sliced
¼ cup cilantro, roughly chopped
½ cup honey roasted peanuts
⅓ cup slivered almonds
Optional: Chow Mein noodles, crispy wonton strips, toasted sesame seeds

Directions

In a bowl or food processor, combine all dressing ingredients until smooth. Cover and refrigerate until ready to use.
In a large bowl, toss together all salad ingredients.
When ready to serve, drizzle the desired amount of dressing over the salad and toss to coat evenly.
Serve immediately for the best texture and flavor.

Servings and Timing

This recipe yields approximately 6 servings. Preparation time is about 25 minutes, making it a quick and convenient option for any meal.

Variations

Protein: Substitute shredded chicken with grilled shrimp, tofu, or tempeh for a different protein source.
Vegetables: Add or replace vegetables with cucumber slices, bean sprouts, or snap peas for added crunch and variety.
Nuts: Swap honey roasted peanuts with cashews or omit nuts entirely for a nut-free version.
Spice Level: Adjust the amount of sriracha to control the heat level to your preference.

Storage/Reheating

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. To maintain freshness, add the dressing to the salad just before serving. This salad is best enjoyed cold and does not require reheating.

FAQs

How can I make this salad vegetarian?

I can make this salad vegetarian by replacing the chicken with plant-based proteins like tofu or tempeh and using vegetable broth instead of chicken broth in the dressing.

Can I prepare this salad ahead of time?

Yes, I can prepare the salad ingredients and dressing ahead of time. Store them separately in the refrigerator and combine them just before serving to maintain the salad’s crispness.

What type of peanut butter works best for the dressing?

I prefer using creamy peanut butter for a smooth dressing, but crunchy peanut butter can add extra texture if desired.

Is there a substitute for sriracha in the dressing?

If I don’t have sriracha, I can use another hot sauce or a pinch of red pepper flakes to add heat to the dressing.

Can I use pre-packaged coleslaw mix?

Absolutely, using a 16 oz. bag of coleslaw mix is a convenient alternative to shredding cabbage and carrots myself.

Conclusion

This Thai Chicken Salad is a delightful blend of textures and flavors that I find both satisfying and refreshing. Its ease of preparation and adaptability make it a go-to recipe in my collection. Whether I’m serving it as a main dish or a side, it’s always a hit and leaves me craving more.