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Thai Chicken Salad with Peanut Dressing

This Thai Chicken Salad with Peanut Dressing is a fresh, flavor-packed meal that checks all the boxes. It’s colorful, satisfying, and loaded with protein. Perfect for making ahead, and is a great option for easy lunches or a quick, healthy dinner as the weather warms up!
Course Main Course, Salad
Cuisine Asian
Keyword thai chicken salad with peanut dressing
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 473kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side image of whisking peanut dressing ingredients together in small bowl.
  • 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
    Thai chicken salad ingredients chopped and added to large salad bowl.
  • 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.)
    Side-by-side image of pouring peanut dressing over salad and mixing with salad spoons in large salad bowl.
  • 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
    Thai chicken salad served in a small scalloped white bowl topped with chow mein noodles, dressing, cilantro and lime wedges.

Notes

Store: The undressed salad and dressing will keep well in the refrigerator for up to 3–4 days.

Nutrition

Serving: 1serving | Calories: 473kcal | Carbohydrates: 13g | Protein: 41g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 1080mg | Potassium: 373mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3897IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 2mg