Crunchy Thai Chicken Salad

Why You’ll Love This Recipe

This Thai Chicken Salad brings together all the elements you crave in a fresh salad: crunchy textures, savory flavors, and a delightful balance of sweet, salty, and spicy notes. The chicken is coated in a flavorful dressing, and the addition of crispy vegetables and peanuts adds texture and depth to the salad. The homemade Thai dressing is a true highlight—packed with umami, sweetness, and just the right amount of heat. It’s the kind of salad that feels light and fresh but is hearty enough to satisfy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

• 2 cups cooked chicken breast (grilled, roasted, or shredded)

• 2 cups napa cabbage, shredded (or regular cabbage)

• 1 cup carrots, julienned or shredded

• 1 red bell pepper, thinly sliced

• 1/2 cucumber, thinly sliced

• 1/4 cup fresh cilantro, chopped

• 1/4 cup green onions, chopped

• 1/2 cup roasted peanuts, roughly chopped

• 1/2 cup crispy wonton strips (optional, for extra crunch)

For the dressing:

• 3 tablespoons peanut butter (smooth or chunky)

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 2 tablespoons lime juice (freshly squeezed)

• 1 tablespoon rice vinegar

• 1 tablespoon honey or maple syrup

• 1 teaspoon sesame oil

• 1 teaspoon fish sauce (optional for extra umami)

• 1/2 teaspoon chili garlic sauce or sriracha (for heat)

• 1-2 tablespoons water (to thin the dressing if needed)

Directions

Prepare the salad:

1. Cook the chicken: If you haven’t already, cook the chicken by grilling, pan-searing, or baking until fully cooked (about 6-7 minutes per side for chicken breasts). Let it rest for a few minutes, then shred or chop it into bite-sized pieces.

2. Prepare the veggies: While the chicken is cooking, shred the cabbage and carrots, and slice the bell pepper and cucumber into thin strips. Chop the cilantro and green onions.

3. Toss the salad ingredients: In a large mixing bowl, combine the chicken, napa cabbage, carrots, bell pepper, cucumber, cilantro, and green onions. Toss them together gently to combine.

Make the dressing:

4. Prepare the dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, fish sauce (if using), and chili garlic sauce or sriracha. Add water a little at a time to thin the dressing to your desired consistency.

5. Taste and adjust: Taste the dressing and adjust the sweetness, saltiness, or heat to your preference. If you like more spice, add a little extra chili garlic sauce or sriracha.

Assemble the salad:

6. Dress the salad: Drizzle the prepared dressing over the salad and toss everything together until well coated.

7. Garnish and serve: Top the salad with chopped peanuts and crispy wonton strips for extra crunch and garnish with more cilantro if desired. Serve immediately, or refrigerate for 20 minutes for the flavors to meld together.

Servings and timing

This recipe serves about 4 people. Prep time is about 15 minutes, with an additional 5 minutes for making the dressing. Total time is around 20-25 minutes.

Variations

• Add more veggies: Feel free to add other veggies like shredded cabbage, snap peas, or edamame for more crunch and flavor.

• Vegan version: For a vegan version, replace the chicken with tofu or tempeh and use a plant-based dressing or swap the honey for maple syrup.

• Use different nuts: Swap peanuts for cashews or almonds for a different texture and flavor.

• Add fruit: Mango slices or shredded coconut can add a sweet touch to this savory salad.

Storage/reheating

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad can be stored without the dressing for longer freshness, and you can add the dressing just before serving. If the salad becomes too soggy, you can refresh the crunch by adding extra peanuts or crispy wonton strips.

FAQs

1. Can I make this salad ahead of time?

Yes, you can make the salad ahead of time, but it’s best to store the dressing separately to prevent the salad from becoming soggy. Assemble the salad and keep it in the fridge for up to 1 day.

2. Can I use pre-cooked rotisserie chicken?

Yes! Rotisserie chicken is a great time-saver and will work perfectly in this recipe.

3. What can I substitute for peanut butter?

If you’re allergic to peanuts or prefer a different flavor, you can substitute peanut butter with almond butter or sunflower seed butter.

4. How do I make the dressing spicier?

If you want more heat, you can add more chili garlic sauce, sriracha, or even a chopped fresh chili for extra spice.

5. Can I use regular cabbage instead of napa cabbage?

Yes, you can use regular cabbage in place of napa cabbage. Just shred it finely to mimic the texture.

6. Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter will work fine, but it will add texture to the dressing. If you prefer a smoother texture, go with smooth peanut butter.

7. How can I make this salad more filling?

To make the salad more filling, you can add more protein, such as grilled shrimp, tofu, or chickpeas. You can also add a side of quinoa or brown rice for a heartier meal.

8. Can I add avocado to this salad?

Absolutely! Sliced avocado would be a great addition to add creaminess and extra healthy fats.

9. How can I store the dressing?

You can store leftover dressing in an airtight container in the refrigerator for up to 4 days. Stir before using again.

10. Can I make this salad without fish sauce?

Yes, you can omit the fish sauce if you prefer. The dressing will still be flavorful with the peanut butter, soy sauce, and other ingredients.

Conclusion

Crunchy Thai Chicken Salad is a flavorful, vibrant dish that brings together fresh vegetables, tender chicken, and a creamy, spicy dressing for a perfect balance of flavors and textures. With its easy preparation and customizable ingredients, it’s a go-to recipe for any occasion, whether for a quick lunch, dinner, or a crowd-pleasing dish at a party. This salad is sure to become a favorite in your meal rotation—refreshing, filling, and absolutely delicious!

Crunchy Thai Chicken Salad

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 20-25
• Yield: 4 servings
• Category: Salad
• Method: Mixing
• Cuisine: Thai
• Diet: Gluten Free

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Description

Crunchy Thai Chicken Salad is a refreshing and vibrant dish with tender chicken, crunchy vegetables, peanuts, and a homemade Thai-inspired dressing. The salad is packed with bold flavors, from savory soy sauce to a spicy kick from chili garlic sauce, making it the perfect healthy, satisfying meal. Quick to prepare and customizable to your preferences, it’s an ideal choice for lunch, dinner, or as a side dish!

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Ingredients

For the salad:

• 2 cups cooked chicken breast (grilled, roasted, or shredded)

• 2 cups napa cabbage, shredded (or regular cabbage)

• 1 cup carrots, julienned or shredded

• 1 red bell pepper, thinly sliced

• 1/2 cucumber, thinly sliced

• 1/4 cup fresh cilantro, chopped

• 1/4 cup green onions, chopped

• 1/2 cup roasted peanuts, roughly chopped

• 1/2 cup crispy wonton strips (optional, for extra crunch)

For the dressing:

• 3 tablespoons peanut butter (smooth or chunky)

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 2 tablespoons lime juice (freshly squeezed)

• 1 tablespoon rice vinegar

• 1 tablespoon honey or maple syrup

• 1 teaspoon sesame oil

• 1 teaspoon fish sauce (optional for extra umami)

• 1/2 teaspoon chili garlic sauce or sriracha (for heat)

• 1–2 tablespoons water (to thin the dressing if needed)

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Instructions

1. Prepare the salad:

   • Cook the chicken by grilling, pan-searing, or baking until fully cooked. Let it rest, then shred or chop into bite-sized pieces.

   • While the chicken cooks, shred the cabbage, julienne the carrots, and slice the bell pepper and cucumber. Chop the cilantro and green onions.

2. Toss the salad ingredients:

   • In a large mixing bowl, combine the chicken, napa cabbage, carrots, bell pepper, cucumber, cilantro, and green onions. Toss gently to combine.

3. Make the dressing:

   • In a small bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, fish sauce (if using), and chili garlic sauce or sriracha. Add water a little at a time to achieve your desired consistency.

4. Taste and adjust:

   • Taste the dressing and adjust the flavors, adding more spice, sweetness, or salt as desired.

5. Assemble the salad:

   • Drizzle the dressing over the salad and toss until well coated.

6. Garnish and serve:

   • Top the salad with chopped peanuts and crispy wonton strips for extra crunch. Garnish with additional cilantro if desired. Serve immediately, or refrigerate for 20 minutes for flavors to meld.

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Notes

For a vegan version, swap the chicken for tofu or tempeh and use maple syrup in place of honey.Substitute peanuts with cashews or almonds for a different flavor and texture.Feel free to add extra veggies like snap peas or edamame for more crunch.Adjust the heat by adding more chili garlic sauce or sriracha to the dressing.For a filling meal, serve with quinoa or brown rice on the side.