This Thai Chicken Salad is easy to make with homemade peanut dressing, crispy cabbage, shredded chicken, crunchy peanuts, and more! It’s a refreshing dinner idea that also makes a great side dish.

Be sure to try my Mango Salsa and my Ambrosia Salad recipes next!

Thai Chicken Salad in a glass bowl with a spoon scooping it up.

Thai Chicken Salad

This incredible Thai Chicken Salad has to be one of the most refreshing, flavorful salad recipes you can possibly make. The homemade peanut dressing steals the show, it’s got the perfect balance of tangy, savory flavor with a hint of sweetness. It coats the crispy cabbage and shredded chicken like no other, with delicious bites of bell peppers, carrots, slivered almonds, peanuts, green onions, and more! 

Bonus: It’s super easy to make, especially with a few shortcuts, like using Coleslaw mix for the cabbage/carrots and leftover or rotisserie chicken! 

Ingredients for making Thai Chicken Salad on a white surface with labels.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Combine dressing ingredients and chill until ready to serve. Prepare salad ingredients and toss together in a large bowl. Drizzle with desired amount of dressing and toss to coat. Serve!

Thai Chicken Salad before and after mixing it together with the dressing.

Pro Tips

  • 16 oz. Coleslaw mix can be used instead of slicing your own cabbage and carrots. 
  • Using rotisserie chicken in this recipe is a time saver as well. You can also poach your own chicken to shred. (See notes section in the recipe card for instructions). 
  • I like using green and red cabbage for color, but all green may be used if preferred.
  • Do not add dressing until ready to serve: Chill the salad and dressing separately and don’t toss until ready to serve. The salt in the dressing draws moisture out of the cabbage, so serving it immediately after tossing will ensure it’s fresh and crisp.
  • The Sriracha sauce doesn’t make it spicy, it just rounds out the flavors. I use Frank’s Sriracha Sauce. Hot sauce may also be used. 
  • If you have leftover cabbage from this recipe, use it to make my Egg Roll in a Bowl and/or my Cabbage and Sausage recipes! 

Storage

  • Leftovers can be refrigerated for up to 2 days, but note that this salad is best when served fresh.

Overhead view of Thai Chicken Salad in a glass bowl with lime wedges on the side.

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Thai Chicken Salad in a large bowl with cabbage, chicken, peanut dressing, and vegetables.

Thai Chicken Salad

Prep Time: 25 minutes
Total Time: 25 minutes
5 from 10 ratings
Servings: 6 people
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This Thai Chicken Salad is easy to make with homemade peanut dressing, crispy cabbage, shredded chicken, crunchy peanuts, and more! It's a refreshing dinner idea that also makes a great side dish.

Ingredients

US Customary - Metric

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

  • Combine the dressing ingredients in a food processor or in a large bowl with a whisk until uniform in consistency. Cover and chill until ready to serve.
  • Prepare the salad ingredients and toss them together in a large bowl.
  • When ready to serve, add the dressing in increments and toss to coat until desired consistency is obtained. Serve!

Notes

Pro Tips:
  • To make shredded chicken: Bring 3 chicken breasts to a very gentle bubble. (A full boil will make it tough.) Bubble gently for 15-20 minutes, or until cooked through. Let it rest for 5-10 minutes, then use 2 forks to shred. Season with salt/pepper.
  • 16 oz. Coleslaw mix can be used instead of slicing your own cabbage and carrots. 
  • Using rotisserie chicken in this recipe is a time saver as well. You can also poach your own chicken to shred. 
  • I like using green and red cabbage for color, but all green may be used if preferred.
  • Do not add dressing until ready to serve: Chill the salad and dressing separately and don't toss until ready to serve. The salt in the dressing draws moisture out of the cabbage, so serving it immediately after tossing will ensure it's fresh and crisp.
  • The Sriracha sauce doesn't make it spicy, it just rounds out the flavors. I use Frank's Sriracha Sauce. Hot sauce may also be used. 
  • If you have leftover cabbage from this recipe, use it to make my Egg Roll in a Bowl and/or my Cabbage and Sausage recipes! 
Storage:
  • Leftovers can be refrigerated for up to 2 days, but note that this salad is best when served fresh.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 459kcal, Carbohydrates: 31g, Protein: 37g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 0.002g, Cholesterol: 70mg, Sodium: 866mg, Potassium: 858mg, Fiber: 6g, Sugar: 17g, Vitamin A: 5248IU, Vitamin C: 74mg, Calcium: 97mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Salad, Side Dish
Cuisine: American, Thai
Author: Stephanie