Thai Chicken Salad Recipe
If you’re craving a vibrant, flavor-packed meal that’s both satisfying and refreshing, Thai Chicken Salad is about to become your new best friend. This colorful salad tosses together tender shredded chicken, crisp vegetables, juicy mandarin oranges, and a dreamy peanut-lime dressing, creating a harmony of textures and tastes in every bite. It’s perfect for busy weeknights, weekend lunches, or wow-worthy potlucks, always impressing with its bold flavors and irresistible crunch. Once you taste this Thai Chicken Salad, you’ll see why it earns rave reviews in any kitchen!

Ingredients You’ll Need
Every ingredient in Thai Chicken Salad brings something special, from color and crunch to zesty tang or savory depth. Together, they create a salad that’s truly unforgettable—and you likely have most ingredients on hand!
- Peanut Butter: Offers creamy richness and makes the base of that signature dressing.
- Soy Sauce: Adds a salty, umami backbone to the dressing.
- Chicken Broth: Thins out the dressing and enhances savory notes.
- Lime Juice: Brings essential brightness and a pop of freshness.
- Honey: Balances things out with gentle sweetness.
- Sriracha: Lends a gentle kick—use hot sauce if you prefer more (or less) heat!
- Garlic Powder: Delivers deep, earthy flavor without overpowering the salad.
- Toasted Sesame Oil: Just a touch gives irresistible toasty complexity.
- Ground Ginger: Adds subtle warmth and a hint of spice.
- Shredded Chicken: The protein powerhouse! Rotisserie or leftover chicken works perfectly.
- Green Cabbage: Gives classic crunch and mild, earthy flavor.
- Red Cabbage: Offers colorful flair and a heartier texture.
- Red Bell Pepper: Sweet, crisp, and brightens up your salad bowl.
- Carrots (julienned): Adds sweetness and even more crunch.
- Mandarin Oranges (canned, drained): Juicy, tangy bursts in every forkful.
- Green Onions: Bring a mellow, fresh oniony flavor.
- Cilantro: Delivers herbal lift for authentic Thai flair.
- Honey Roasted Peanuts: Crunchy, sweet-savory goodness to top it off.
- Slivered Almonds: Adds extra crunch and nutty contrast.
- Optional: Chow Mein Noodles, Crispy Wonton Strips, Toasted Sesame Seeds: Finish with your favorite crispy garnishes for a picture-perfect plate!
How to Make Thai Chicken Salad
Step 1: Whip Up the Peanut-Lime Dressing
This dressing truly sets Thai Chicken Salad apart. In a food processor (or simply whisked in a bowl), blend peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ground ginger until smooth. The aroma alone is enough to make you hungry! Chill the dressing until you’re ready to assemble—it lets the flavors meld and makes pouring a breeze.
Step 2: Prep the Salad Ingredients
Grab your biggest mixing bowl—Thai Chicken Salad is all about abundance! Shred your chicken, slice the green and red cabbage thin, dice the bell pepper, julienne those carrots, and drain the mandarin oranges so they don’t water down your salad. Add in green onions, cilantro, peanuts, and almonds. As you add each ingredient, you’ll see the bowl come alive with color and texture.
Step 3: Toss Everything Together
Right before serving, drizzle that dazzling dressing over the salad in increments. This lets you control just how saucy you want things (I like it generously coated, but you do you!). Toss everything well so every bite is loaded with all the flavors—nothing is sadder than dry salad on the bottom of the bowl! If you’re feeling fancy, top with crispy wonton strips or chow mein noodles for that irresistible crunch.
How to Serve Thai Chicken Salad

Garnishes
Finishing touches are what set your Thai Chicken Salad apart. Try a sprinkle of toasted sesame seeds for subtle depth, a handful of extra cilantro, lime wedges on the side, or a few more honey roasted peanuts and crispy noodles on top. These little touches invite everyone to make their perfect bite.
Side Dishes
This salad is super versatile—serve it with jasmine rice, a simple soup like miso or coconut, or even crisp lettuce wraps for a light, fresh meal. It also pairs beautifully with summer rolls or a little fruit platter (pineapple, mango, or more oranges).
Creative Ways to Present
If you’re serving a crowd, present your Thai Chicken Salad layered in a trifle bowl for those wow-factor stripes of color. Or build individual mason jar salads for meal prep: dressing first, then crunchy veggies, with chicken and nuts on top. When lunchtime rolls around, just shake and enjoy!
Make Ahead and Storage
Storing Leftovers
If you have extra Thai Chicken Salad, store it (undressed, if possible) in an airtight container in the fridge. It’ll stay fresh and crunchy for two to three days. Once dressed, the vegetables may soften but will still taste amazing for packed lunches or snacks.
Freezing
While freezing is not recommended for the full assembled salad (the veggies lose their crunch), you can freeze the prepared chicken separately. The peanut-lime dressing also freezes well—just thaw and stir before using. Keep veggies fresh for best results.
Reheating
Thai Chicken Salad is truly best served cold or at room temperature. If you do want warm chicken, gently reheat it before assembling the salad. Never heat the dressed salad, as the veggies can wilt and the dressing may separate.
FAQs
Can I make Thai Chicken Salad vegetarian?
Absolutely! Swap the shredded chicken for pan-fried tofu, tempeh, or even chickpeas. The salad is just as satisfying and protein-packed.
How spicy is the dressing?
The heat level is mild, thanks to just a teaspoon of sriracha. If you love spice, add another teaspoon or two, or serve extra chili sauce on the side. For a kid-friendly version, you can skip the sriracha entirely.
Do I have to use both green and red cabbage?
Not at all. Use what you have on hand—green cabbage is milder, while red adds color and bite. Both are crunchy and perfect for this salad!
Can I make the dressing nut-free?
Yes! Sunflower seed butter or tahini makes a wonderful substitute for peanut butter, and you can leave off the peanuts and almonds if needed. The dressing will still taste amazing.
What’s the best way to shred chicken for this recipe?
Cooked, cooled chicken shreds easily with two forks or even a stand mixer with a paddle attachment. Rotisserie chicken is a quick shortcut and adds lots of flavor.
Final Thoughts
If you’re ready for a burst of flavor and a colorful, crunchy upgrade to your salad game, give Thai Chicken Salad a whirl. It’s a real showstopper—delicious, nourishing, and full of personality. I hope you love it as much as I do!
PrintThai Chicken Salad Recipe
A flavorful and vibrant Thai chicken salad recipe featuring a medley of fresh vegetables, tender shredded chicken, and a zesty peanut dressing. Perfect for a light and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Mixing
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Dressing
- ½ cup peanut butter
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha (can sub 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
- 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
- Prepare the Dressing: Combine all dressing ingredients until smooth. Chill until serving.
- Prepare the Salad: Combine all salad ingredients in a large bowl.
- Assemble: Toss the salad with the dressing before serving.
- Serve: Enjoy this delicious Thai chicken salad!
Notes
- You can customize this salad with additional toppings like crispy wonton strips or toasted sesame seeds.
- Adjust the spiciness by varying the amount of sriracha or hot sauce used in the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 15g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 55mg
Keywords: Thai Chicken Salad, Peanut Dressing, Asian Salad Recipe