Thai Chicken Salad with Peanut Dressing
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Don’t get me wrong, I love a cozy soup or chili in the winter, but once spring starts peeking through, I’m ready for fresh, light, vibrant flavors. This Thai Chicken Salad is the perfect transition recipe, loaded with crunchy veggies, tons of protein, and a creamy, flavorful dressing that still feels super satisfying thanks to plenty of rotisserie chicken.
It’s also one of my favorites because it’s so easy to prep ahead. Just store the salad and dressing separately, and you’ve got an effortless dinner one night plus quick, grab-and-go lunches ready to enjoy all week long.
You all know I LOVE a good Asian-inspired salad, so if you’re looking for more recipes like this one, be sure to also try my Chopped Chicken Salad with Sesame Dressing or my Cold Noodle Salad with Peanut Dressing. Also, don’t miss my Thai Chicken Lettuce Wraps or Chicken Fried Rice which are also reader favorites!
Table Talk with Tawnie
I am always on the hunt for flavorful lunch options, and this one is checking all the boxes. I love being able to prep this ahead and look forward to it during my busy work days instead of reaching for random foods in the fridge or DoorDashing, again! I’ll be making this on a regular basis all Spring and Summer, and can’t wait for you to try it out, too!
- Chicken: Any type of cooked, shredded chicken works! I usually like to use 1 entire rotisserie chicken and just roughly chop it before adding to the salad.
- Vegetables A crisp, colorful mix of scallions, celery, red cabbage, and shredded carrots adds crunch, freshness, and tons of vibrant color to every bite.
- Peanuts: I love adding these in for crunch! Use salted or unsalted, depending on how salty you like things.
- Peanut butter: Creamy peanut butter (natural or regular). I like to microwave it for about 30 seconds so it gets nice and drippy! Almond butter is a great swap if needed.
- Chili crisp/crunch: This brings a little heat, texture, and big flavor. I use Momofuku Chili Crunch for that spicy, savory finish.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the dressing
In a medium bowl, whisk together the dressing ingredients. Then, gradually whisk in the warm water a little at a time until the dressing is creamy and pourable. Feel free to adjust ingredients to your preference! If you like extra heat, stir in sriracha or red pepper flakes to taste.
Assemble the salad
In a large bowl, add the salad ingredients and season with salt and pepper.
Dress the salad
Pour the dressing over the salad a little at a time, tossing to coat until you reach your desired consistency.
Finish & serve!
Top with chow mein noodles, serve, and enjoy!
Expert Tips/Variations
- Make it ahead: This salad is perfect for meal prep. Store the salad and dressing separately and toss just before serving to keep everything crisp. It’ll last 3–4 days in the fridge and the dressing tastes even better as the flavors meld.
- Control the crunch: If you’re prepping in advance, wait to add the peanuts and chow mein noodles until right before serving so they stay nice and crunchy.
- Adjust the heat: Chili crisp adds a kick, but you can easily scale it up or down depending on your spice tolerance. A little goes a long way! Also, if you prefer more spice, I love to add a little bit of sriracha or red pepper flakes for extra heat🔥
- Protein swaps: You can also use grilled or baked chicken breast, leftover chicken thighs, or even shredded turkey.
- Veggie variations: Swap in or add bell peppers, snap peas, cucumber, or shredded Brussels sprouts for extra crunch and color. This is a great one to clear out the fridge!
- Nut-free option: Skip the peanuts and use sunflower seeds or crispy wonton strips instead. For the dressing, try sun butter if needed.
- Serving suggestions: Enjoy it as-is, pile it into lettuce cups, or wrap it up in a rice paper roll or tortilla for a fun twist.
Vegetable Chopper
I love using this vegetable chopper to make chopping lots of veggies for salads like this super easy and quick!
Storage / Freezing
The undressed salad and dressing will keep well in the refrigerator for up to 3–4 days.
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Thai Chicken Salad with Peanut Dressing
Ingredients
For the Salad
- ~3-4 cups shredded rotisserie chicken (chopped (I usually just use 1 entire rotisserie))
- 1/4 cup scallions (chopped)
- 1 cup celery (finely chopped)
- 1 cup red cabbage (chopped)
- 1 cup shredded carrots (I like to roughly chop them)
- 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 (for crunch (optional))
For the Peanut Dressing
- 1/3 cup creamy peanut butter (natural or regular)
- 1/4 cup soy sauce
- 2 Tbsp. mayonnaise
- 2 Tbsp. chili crisp/crunch (I use the Momofuku 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
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the dressing: In a medium bowl, whisk together the peanut butter, mayonnaise, soy sauce, lime juice, honey, sesame oil, chili crisp, ginger, and garlic until smooth. Whisk in the warm water a little at a time until the dressing is creamy and pourable. Add more lime juice for brightness, honey for sweetness, or soy sauce for salt. If you like extra heat, stir in sriracha or red pepper flakes to taste.~3-4 cups shredded rotisserie chicken, 1 Tbsp. sesame seeds, 1/3 cup creamy peanut butter, 1/4 cup soy sauce, 2 Tbsp. mayonnaise, 2 Tbsp. chili crisp/crunch, 1½ Tbsp. fresh lime juice, 1-2 Tbsp. honey or granulated sugar, 1 Tbsp. sesame oil, 1 tsp. freshly grated ginger, 1 small garlic clove, 3 Tbsp. warm water, Optional heat: sriracha or red pepper flakes
- Assemble the salad: In a large bowl, combine the chopped chicken (or you can shred the chicken if you like it that way), scallions, celery, red cabbage, carrots, crushed peanuts, cilantro (or Thai basil), and sesame seeds. Season lightly with salt and pepper.~3-4 cups shredded rotisserie chicken, 1/4 cup scallions, 1 cup celery, 1 cup red cabbage, 1 cup shredded carrots, 1/2 cup peanuts, 1/4 cup cilantro or Thai basil, or both! :), Salt and pepper
- Dress the salad: Pour dressing over the salad a little at a time, tossing to coat until you reach your desired consistency. You may not need all of the dressing. (Note: if you plan to have leftovers or make this for meal prep, store the salad, dressing, and chow mein noodles separately. You don’t want to risk it becoming soggy.)
- Finish and serve: Top with chow mein noodles just before serving for added crunch and enjoy! I think this is great wrapped up in a wrap or tortilla, too!Chow mein noodles
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie Dubé
