Thai Chicken Salad with Peanut Dressing Recipe

Introduction

This Thai Chicken Salad with Peanut Dressing is a vibrant and flavorful dish perfect for a light lunch or dinner. Combining tender chicken, crunchy veggies, and a creamy, tangy peanut dressing, it’s refreshing and satisfying. The optional chow mein noodles add an irresistible crunch.

Ingredients

• 3-4 cups shredded rotisserie chicken (about 1 whole rotisserie chicken)
• 1/4 cup scallions, chopped
• 1 cup celery, finely chopped
• 1 cup red cabbage, chopped
• 1 cup shredded carrots, roughly chopped
• 1/2 cup peanuts, crushed
• 1/4 cup cilantro or Thai basil (or both), chopped
• 1 Tbsp. sesame seeds
• Salt and pepper, to taste
• Chow mein noodles (optional, for crunch)
• 1/3 cup creamy peanut butter (natural or regular)
• 1/4 cup soy sauce
• 2 Tbsp. mayonnaise
• 2 Tbsp. chili crisp or crunch
• 1½ Tbsp. fresh lime juice (about 1 lime)
• 1-2 Tbsp. honey or granulated sugar, to taste
• 1 Tbsp. sesame oil
• 1 tsp. freshly grated ginger (or 1/2 tsp. ground ginger)
• 1 small garlic clove, grated or minced
• 3 Tbsp. warm water (plus more as needed)
• Optional heat: sriracha or red pepper flakes

Instructions

1. Step 1: Make the dressing by whisking together peanut butter, mayonnaise, soy sauce, lime juice, honey, sesame oil, chili crisp, ginger, and garlic in a medium bowl until smooth. Gradually add warm water until the dressing is creamy and pourable. Adjust flavor by adding more lime juice, honey, or soy sauce. Add sriracha or red pepper flakes for extra heat if desired.
2. Step 2: In a large bowl, combine shredded chicken, scallions, celery, red cabbage, carrots, crushed peanuts, cilantro or Thai basil, and sesame seeds. Season lightly with salt and pepper.
3. Step 3: Pour the dressing over the salad gradually, tossing to coat everything evenly. Use as much dressing as you prefer; you may not need it all. For leftovers or meal prep, keep the salad, dressing, and chow mein noodles separate to avoid sogginess.
4. Step 4: Just before serving, top the salad with chow mein noodles for added crunch. This salad also works well wrapped in a tortilla or flatbread for a portable meal.

Tips & Variations

• For a vegetarian version, substitute the chicken with tofu or chickpeas and use a plant-based mayo.
• Toast the peanuts lightly for a deeper nutty flavor.
• Add fresh herbs like mint for extra brightness.
• If you prefer more heat, increase the amount of chili crisp or add fresh chopped chili.
• Use lime zest in the dressing for an extra citrus kick.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Keep the chow mein noodles in a separate container to maintain their crunch. When ready to eat, toss the salad with the dressing and top with the noodles. Reheat is not recommended as the salad is best served fresh and cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken instead of rotisserie chicken?

Yes, any cooked chicken works well in this salad. Just shred or chop it to your preferred size.

What can I substitute for mayonnaise in the dressing?

You can use Greek yogurt or a vegan mayo alternative to keep the creamy texture while catering to dietary preferences.

Thai Chicken Salad with Peanut Dressing Recipe

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★★★★★

4.4 from 79 reviews

• Author: Rafael
• Total Time: 15 minutes
• Yield: 4–6 servings 1x
• Diet: Gluten Free

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Description

A refreshing and vibrant Thai Chicken Salad featuring shredded rotisserie chicken, crisp vegetables, and a creamy, tangy peanut dressing. This salad balances crunchy textures from cabbage, carrots, peanuts, and optional chow mein noodles with the bold flavors of lime, ginger, chili crisp, and fresh herbs like cilantro or Thai basil, making it a perfect light meal or snack with a delightful Asian-inspired twist.

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Ingredients

Scale 1x2x3x

Salad

• 3–4 cups shredded rotisserie chicken (approx. 1 entire rotisserie chicken)
• 1/4 cup scallions, chopped
• 1 cup celery, finely chopped
• 1 cup red cabbage, chopped
• 1 cup shredded carrots, roughly chopped
• 1/2 cup peanuts, crushed
• 1/4 cup cilantro or Thai basil, chopped
• 1 Tbsp sesame seeds
• Salt and pepper, to taste
• Chow mein noodles, for crunch (optional)

Dressing

• 1/3 cup creamy peanut butter (natural or regular)
• 1/4 cup soy sauce
• 2 Tbsp mayonnaise
• 2 Tbsp chili crisp or chili crunch
• 1½ Tbsp fresh lime juice (about 1 lime)
• 1–2 Tbsp honey or granulated sugar, to taste
• 1 Tbsp sesame oil
• 1 tsp freshly grated ginger (or 1/2 tsp ground ginger)
• 1 small garlic clove, grated or minced
• 3 Tbsp warm water (plus more as needed)
• Optional heat: sriracha or red pepper flakes, to taste

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Instructions

1. Make the dressing: In a medium bowl, whisk together peanut butter, mayonnaise, soy sauce, lime juice, honey, sesame oil, chili crisp, ginger, and garlic until smooth. Gradually whisk in warm water until the dressing reaches a creamy and pourable consistency. Adjust flavors by adding more lime juice for brightness, honey for sweetness, or soy sauce for salt. Add sriracha or red pepper flakes for extra heat if desired.
2. Assemble the salad: In a large bowl, combine shredded rotisserie chicken, chopped scallions, celery, red cabbage, shredded carrots, crushed peanuts, chopped cilantro or Thai basil, and sesame seeds. Season lightly with salt and pepper to taste and toss gently to combine.
3. Dress the salad: Pour the peanut dressing over the salad gradually while tossing to coat the ingredients evenly. Use as much dressing as desired for your preferred consistency. Note that any leftover salad and dressing should be stored separately from the chow mein noodles to prevent sogginess if preparing in advance.
4. Finish and serve: Just before serving, top the salad with chow mein noodles to add a crunchy texture. This salad can also be enjoyed wrapped in a tortilla or wrap for a portable meal option.

Notes

• For freshness and crunch, add chow mein noodles just before serving to avoid sogginess.
• Adjust the heat by modifying the amount of chili crisp, sriracha, or red pepper flakes.
• Store salad, dressing, and crunchy noodles separately if preparing ahead for meal prep.
• Use fresh herbs like cilantro or Thai basil according to preference for authentic flavor.
• May substitute mayonnaise with a vegan alternative to make the dressing dairy-free.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Thai

Keywords: Thai Chicken Salad, Peanut Dressing Salad, Rotisserie Chicken Salad, Asian Salad, Healthy Salad, No-Cook Salad