This Thai Chicken Salad with Peanut Dressing is a fresh and flavorful mix that’s both light and satisfying. It features tender pieces of chicken tossed with crisp veggies like crunchy carrots, crisp lettuce, and fresh herbs, all topped off with a creamy, nutty peanut dressing that brings everything together beautifully.
I love making this salad when I want something that feels healthy but still packs a punch of flavor. The peanut dressing is my favorite part—it’s creamy with just the right amount of tang and a little bit of sweetness, making every bite exciting. Plus, it’s easy to whip up and great for using leftover chicken.
My favorite way to serve this salad is chilled with a side of sticky rice or wrapped in fresh lettuce leaves for a fun, hands-on meal. It’s perfect for warm days when I want something refreshing, but it also works great as a quick lunch or light dinner. This salad always gets compliments, and I think it’s because the peanut dressing makes it feel special and homemade.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts give tender, lean protein. If short on time, rotisserie chicken works great too. For a vegetarian option, try grilled tofu or chickpeas.
Peanut Butter: Creamy peanut butter makes the dressing rich and smooth. You can use natural peanut butter or even almond butter for a different twist.
Vegetables: Lettuce, purple cabbage, carrots, and red bell pepper add crunch and color. Swap in Napa cabbage or shredded kale if you prefer.
Cilantro: Fresh cilantro adds bright herbal notes. If you’re not a fan, try fresh basil or parsley instead.
Roasted Peanuts: Chopped peanuts provide a nice crunch. Cashews or toasted pumpkin seeds are good alternatives.
How Can I Make the Peanut Dressing Smooth and Well-Balanced?
Getting the peanut dressing just right is key. Start by whisking peanut butter with soy sauce, honey, rice vinegar, lime juice, and sesame oil. Add minced garlic for flavor and a pinch of heat with red pepper flakes if you want.
- Add warm water slowly, one tablespoon at a time, stirring until smooth and pourable.
- Taste as you go and adjust sweetness, acidity, or saltiness to your liking.
- If dressing is too thick, more warm water helps it coat the salad without clumping.
This simple balance of salty, sweet, tangy, and nutty makes the dressing fresh and irresistible.
Equipment You’ll Need
- Skillet – I recommend a non-stick or cast-iron skillet to cook the chicken evenly and get a nice sear.
- Mixing bowls – Use a large bowl to toss the salad ingredients and a smaller one for whisking the dressing.
- Whisk or fork – For mixing the peanut dressing until smooth and well combined.
- Measuring spoons and cups – To measure out ingredients precisely for the dressing and seasoning.
- Sharp knife and cutting board – For slicing chicken, chopping vegetables, and preparing herbs.
- Salad tongs or two large spoons – To toss and serve the salad easily.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu – Adds different textures and makes the salad suitable for various diets.
- Add roasted or pickled veggies – Such as roasted sweet potatoes, pickled radishes, or daikon for extra flavor.
- Use different nuts or seeds – Cashews, toasted sesame seeds, or sunflower seeds add crunch and different flavor notes.
- Include fruit – Mango slices, pineapple chunks, or shredded apple for a sweet contrast.
- Change the herbs – Basil, mint, or Thai basil can give the salad a fresh twist.
Thai Chicken Salad with Peanut Dressing
Ingredients You’ll Need:
For the Chicken and Salad:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- 4 cups romaine lettuce, chopped
- ½ cup shredded purple cabbage
- 1 cup shredded carrots
- ½ red bell pepper, diced
- ¼ cup fresh cilantro leaves
- ¼ cup roasted peanuts, chopped
For the Peanut Dressing:
- ¼ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp fresh lime juice
- 1 tsp sesame oil
- 1–2 tbsp warm water (to thin dressing)
- 1 small clove garlic, minced
- Optional: pinch of red pepper flakes or sriracha for heat
Time Needed
This recipe takes about 10 minutes to prepare and another 15 minutes to cook the chicken and assemble the salad. So, from start to finish, plan on about 25 minutes before enjoying your fresh, vibrant Thai Chicken Salad.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Mix the paprika, garlic powder, and salt together. Rub this seasoning evenly over both sides of the chicken breasts. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until fully cooked and golden brown. Remove the chicken from heat and let it rest for a few minutes before slicing into bite-sized pieces.
2. Make the Peanut Dressing:
In a small bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, lime juice, sesame oil, minced garlic, and red pepper flakes or sriracha if using. Gradually add warm water, one tablespoon at a time, until the dressing is smooth and has your preferred consistency.
3. Assemble the Salad:
In a large bowl, combine the chopped romaine lettuce, shredded purple cabbage, shredded carrots, diced red bell pepper, and fresh cilantro. Toss gently to mix everything together. Place the sliced chicken on top. Sprinkle the chopped roasted peanuts over the salad.
4. Serve and Enjoy:
Drizzle the peanut dressing over your salad just before serving. Optionally, add lime wedges for an extra citrus kick. Serve immediately and enjoy the fresh mix of flavors and textures!
Can I Use Frozen Chicken for This Salad?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture for better searing.
How Long Can I Store Leftover Salad and Dressing?
Store leftover salad and dressing separately in airtight containers in the fridge. The salad is best consumed within 1-2 days to keep the veggies crisp, and the dressing can last up to 5 days.
What Can I Substitute for Peanut Butter?
If you have a peanut allergy or want a different flavor, try almond butter or sunflower seed butter. Keep in mind these will slightly change the dressing’s taste.
Can I Prepare This Salad Ahead of Time?
Absolutely! Prepare and cook the chicken, chop the veggies, and make the dressing in advance. Store them separately and toss together just before serving to keep everything fresh and crunchy.