Thai Chicken Salad with Peanut Dressing: Crunch That Wins

Start with a bowl that actually fights back—in the best way. Juicy chicken, crisp veggies, and a creamy peanut dressing that could make cardboard taste gourmet. This is the kind of salad that ruins boring desk lunches forever.

It’s fast, colorful, and unapologetically satisfying. Want a 15-minute meal that eats like a takeout favorite but feels like a flex? Keep reading.

Why You’ll Love This Recipe

• Big flavor, minimal fuss: Tangy, sweet, salty, spicy—every bite pops without complicated steps.
• Meal-prep friendly: The components hold up well and taste even better the next day.
• Balanced and filling: Protein-packed chicken, crunchy veggies, and healthy fats from peanuts keep you full.
• Customizable heat: You control the chili level—mild to “why am I sweating?”
• Better than takeout: Fresher ingredients, no mystery oils, still delivers that craveable Thai-inspired vibe.

Thai Chicken Salad with Peanut Dressing: Crunch That Wins

Recipe by Wendy CarterCourse: Lunch

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

480

kcal

Ingredients

• Chicken: 1 lb boneless, skinless chicken breasts or thighs (poached, grilled, or rotisserie, shredded or sliced)

• Greens: 4 cups shredded Napa cabbage (or green cabbage) + 2 cups shredded romaine

• Crunch: 1 cup shredded carrots, 1 red bell pepper (thinly sliced), 1 cup chopped cucumber

• Herbs: 1/2 cup fresh cilantro, 1/3 cup fresh mint, 1/3 cup fresh basil (Thai basil if you have it)

• Onion bite: 1/3 cup thinly sliced red onion or 2 scallions, sliced

• Extras: 1/3 cup roasted peanuts (roughly chopped), 1–2 tbsp toasted sesame seeds (optional)

• Heat: 1 red chili or 1 tsp chili flakes (optional)

• Peanut Dressing:

• 1/3 cup natural peanut butter (creamy)

• 3 tbsp fresh lime juice

• 1–2 tbsp rice vinegar

• 1–2 tbsp low-sodium soy sauce (or tamari)

• 1–2 tbsp honey or maple syrup

• 1–2 tsp toasted sesame oil

• 1 clove garlic, minced

• 1 tsp grated fresh ginger

• 2–4 tbsp warm water to thin, as needed

• Optional: 1–2 tsp sriracha or chili paste for heat

Step-by-Step Instructions

• Cook the chicken (if needed). Season lightly with salt and pepper. Grill or pan-sear over medium heat 4–6 minutes per side until cooked through. Rest 5 minutes, then slice or shred. Or use rotisserie chicken—zero shame.
• Make the dressing. In a bowl, whisk peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, garlic, and ginger. Add warm water 1 tablespoon at a time until pourable and silky. Taste and adjust salt, sweetness, and heat.
• Prep the veg. Shred cabbage and romaine. Slice bell pepper, cucumber, and onion/scallions. Chop herbs. This is your color wheel.
• Toss the base. In a large bowl, combine cabbage, romaine, carrots, bell pepper, cucumber, onion, and most of the herbs. Add half the dressing and toss to coat.
• Add protein. Layer on the chicken. Drizzle more dressing to your preference. You’re aiming for glossy, not soggy.
• Finish with crunch. Top with chopped peanuts, sesame seeds, remaining herbs, and chili if using. Give a light toss.
• Serve immediately. Plate it up and add a squeeze of lime. If leftovers exist, congrats on your self-control.

How to Store

• Keep elements separate: Store greens/veg, chicken, and dressing in separate containers. This keeps everything crisp.
• Fridge life: Chicken: 3–4 days. Veg mix: 2–3 days.
  

  Dressing: up to 1 week.

• Make-ahead move: Pre-chop veggies and cook chicken in advance; dress right before eating.
• Do not freeze: The texture of the veg and dressing won’t survive. Hard pass.

Why You’ll Feel Good Eating This

• Protein that satisfies: Chicken delivers steady energy and satiety without the mid-afternoon crash.
• Healthy fats: Peanuts and sesame oil add heart-friendly fats and make the salad actually filling.
• Fiber and micronutrients: Cabbage, carrots, peppers, and herbs bring fiber, antioxidants, and crunch therapy.
• Smart carbs: Minimal added sugar and lots of volume—great for anyone watching macros, IMO.

Nutrition Stats

Approximate per serving (1/4 of recipe, with about 2.5 tbsp dressing):

• Calories: ~480
• Protein: ~34 g
• Carbs: ~27 g
• Fiber: ~6 g
• Sugar: ~11 g (mostly from carrots and a touch of honey)
• Fat: ~28 g (mostly from peanuts and sesame oil)
• Sodium: ~640 mg (varies with soy sauce and seasoning)

These are estimates; tweak dressing amounts, sweetener, and soy sauce to dial in your targets.

Little Mistakes, Big Impact

• Overdressing: It turns lively crunch into a wilted salad monologue. Start with less; add as you go.
• Skipping acid: Lime and vinegar are non-negotiable for balance.
  

  Without them, it tastes flat and heavy.

• Using dry chicken: Overcooked chicken ruins the party. Rest it before slicing for juicy bites.
• Forgetting salt: Even great dressings need a pinch of salt in the veg to pop. Taste, then adjust.
• No texture contrast: Peanuts are more than garnish—they’re the crunch that makes every bite satisfying.

Optional Substitutions

• Protein swap: Use shrimp, tofu, or tempeh.
  

  For tofu, press, cube, and pan-sear until golden.

• Nut-free: Use sunflower-seed butter and toasted pumpkin seeds. Still rich, still awesome.
• Low-carb tweak: Skip carrots and use extra cucumber and cabbage. Reduce honey in the dressing.
• Gluten-free: Swap soy sauce for tamari or coconut aminos.
• More heat: Add bird’s eye chili or crank up sriracha.
  

  FYI, a little goes a long way.

• Greens remix: Try shredded kale (massaged) or a broccoli slaw mix for extra crunch.
• Creamier dressing: Whisk in 1–2 tbsp coconut milk for a silkier finish.

FAQ

Can I use rotisserie chicken?

Yes. It’s fast, tender, and perfect for this salad. Remove the skin if you want to keep it lighter, or keep it for extra flavor—your call.

How spicy is it?

As spicy as you make it.

Without chili or sriracha, it’s mild and kid-friendly. Add heat gradually until it hits your sweet spot.

What’s the best way to thin a thick peanut dressing?

Use warm water a tablespoon at a time while whisking. It loosens the nut butter smoothly without breaking the emulsion.

Can I make it ahead?

Yes, but store components separately.

Dress right before serving to keep the crunch alive and well.

Is this authentic Thai?

It’s Thai-inspired. It borrows classic flavor elements (lime, peanuts, herbs, chili, soy) but won’t claim grandma’s recipe status.

How do I pack this for lunch?

Layer salad in a container, keep chicken in a separate compartment, and bring dressing in a small jar. Combine just before eating—no soggy regrets.

What if I don’t like cilantro?

Use more basil and mint.

You’ll still get fragrant, fresh vibes without the cilantro drama.

My Closing Thoughts

This Thai Chicken Salad with Peanut Dressing is the rare unicorn: fast, fresh, and ridiculously satisfying.

It delivers crunch, color, and a dressing you’ll want to put on everything from noodles to roasted veggies.

Keep the components on standby, and weekday meals become a zero-stress situation.

Make it once, and you’ll start craving it on repeat—like, suspiciously often.