Thai Chicken Salad – Vibrant, crunchy, tangy, healthy and nutritious, this Thai Chicken Salad recipe has it all! The perfect healthy dinner, side dish or appetizer salad that will be loved by everyone.
Fresh and crunchy Thai Chicken Salad filled with cabbage, mandarin oranges, carrots, roasted peanuts and cilantro all tossed together with a creamy peanut butter dressing for an extremely flavorful chicken salad. This easy, healthy and crunchy Thai Salad is the perfect side salad, healthy dinner or appetizer dish that everyone will rave about.
This post is about how to make Thai Chicken Salad.
CRUNCHY THAI CHICKEN SALAD
Let me just say – SALADS DOESN’T HAVE TO BE BORING! This is the best crunchy and fresh salad for whenever you want to invite some new flavors and texture into your salad game. Thai flavors have always been a love of mine, and this time I decided to bring you a crunchy, healthy and nutritious Thai salad recipe. And the creamy, tangy peanut butter dressing? YUM!
WHY YOU WILL LOVE THIS RECIPE
Simple to Make. This salad recipe is super easy to throw together, you can even use a pre-cooked chicken to make it even more convenient for busy weeknight dinners.
Perfect for Healthy Dinner. This yummy Thai chicken salad is full of veggies, protein and herbs making it a healthy meal for lunch and dinner.
Unique Flavor and Texture Profile. Simply crowd-pleasing! Such a vibrant salad recipe that has it all!
INGREDIENTS NOTES
Here’s everything you need to make this Thai Chicken Salad –
HOW TO MAKE THAI CHICKEN SALAD
In a large mixing bowl, combine the green and red cabbage, chicken, carrots, cilantro, green onions, and mandarin oranges. Toss gently to mix.
In a medium bowl, whisk together peanut butter, rice vinegar, soy sauce, sesame oil, honey, lime juice, garlic, and ginger. Add water, one teaspoon at a time, until the dressing reaches your desired consistency.
Pour the dressing over the salad and gently toss until everything is well coated.
Sprinkle the sesame seeds and roasted peanuts (if using) over the top of the salad.
Serve immediately, or refrigerate for up to 2 hours to let the flavors meld.
Optional Add-Ons
Sliced cucumber or bell peppers for extra crunch
A drizzle of sriracha or chili oil for heat
Crispy wonton strips for additional texture
This Thai Chicken Salad is a refreshing combination of savory, sweet, and tangy flavors, with sesame seeds and mandarin oranges adding the perfect finishing touches!
RECIPE FAQ’S
Frequently Asked Questions for Thai Chicken Salad
Q: Can I use a different type of cabbage?
A: Yes, you can use napa cabbage or even a pre-shredded coleslaw mix for convenience.
Q: What type of chicken should I use?
A: Any cooked chicken works well—grilled, baked, rotisserie, or even leftover chicken.
Q: Can I make this salad vegetarian?
A: Absolutely! Substitute the chicken with tofu, edamame, or chickpeas for a plant-based option.
Q: Can I use fresh mandarin oranges instead of canned?
A: Yes, fresh mandarin oranges or clementine slices work perfectly and add extra freshness.
Q: How long does this salad last in the refrigerator?
A: This salad is best consumed within 1-2 days, as the cabbage and mandarin oranges can soften over time.
Q: Can I prepare this salad ahead of time?
A: Yes! Keep the salad and dressing separate until ready to serve to avoid sogginess.
Q: Can I use another nut or seed instead of peanuts?
A: Yes, cashews or sunflower seeds are great alternatives. You can also omit them entirely for a nut-free version.
Q: What can I use if I don’t have sesame seeds?
A: Black sesame seeds or toasted almonds make great substitutes.
Q: Is there a gluten-free option for this recipe?
A: To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
Q: Can I adjust the sweetness of the dressing?
A: Yes, add more honey or maple syrup for sweetness, or reduce it if you prefer a tangier dressing.
Q: Can I use a different oil instead of sesame oil?
A: While sesame oil adds a distinct nutty flavor, you can use olive oil or avocado oil as a substitute.
Q: Can I make the dressing spicier?
A: Yes! Add sriracha, chili flakes, or a splash of chili oil for some heat.
Q: What can I use instead of peanut butter in the dressing?
A: Almond butter or tahini works well as a substitute, but the flavor will vary slightly.
Q: Can I skip the cilantro?
A: Yes, you can omit the cilantro or replace it with parsley if you’re not a fan of its flavor.
Q: What other vegetables can I add?
A: Bell peppers, cucumbers, snap peas, or shredded zucchini would be great additions.
Q: Can I use bottled peanut sauce instead of making the dressing?
A: Yes, a store-bought peanut or Thai-style dressing can save time and works as a great alternative.
Q: Can I add noodles to this salad?
A: Definitely! Rice noodles or soba noodles make a delicious addition to this salad.
Q: Can I serve this as a main course?
A: Yes, the protein from the chicken and nuts makes it a filling main dish.
Q: How can I keep the salad crunchy if serving later?
A: Store the salad components and dressing separately, then toss them together just before serving.
Q: Can I freeze this salad?
A: No, this salad is not freezer-friendly due to the fresh vegetables and dressing.
Thai Chicken Salad
Thai Chicken Salad with a creamy peanut butter dressing is a vibrant, crunchy, healthy and nutritious salad recipe that is perfect for unique flavors and textures.
Ingredients
For The Salad
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups cooked chicken, shredded and cubed
- 1 cup matchstick carrots
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/2 cup canned mandarin oranges, drained
- 2 tbsp sesame seeds (toasted or raw)
- 1/2 cup roasted peanuts, chopped (optional)
For The Dressing
- 1/4 cup creamy peanut butter
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1/2 tbsp ginger, grated
- water (to thin if needed)
Instructions
- In a large mixing bowl, combine the green and red cabbage, chicken, carrots, cilantro, green onions, and mandarin oranges. Toss gently to mix.
- In a medium bowl, whisk together peanut butter, rice vinegar, soy sauce, sesame oil, honey, lime juice, garlic, and ginger. Add water, one teaspoon at a time, until the dressing reaches your desired consistency.
- Pour the dressing over the salad and gently toss until everything is well coated.
- Sprinkle the sesame seeds and roasted peanuts (if using) over the top of the salad.
- Serve immediately, or refrigerate for up to 2 hours to let the flavors meld.
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