Thai Chicken Salad with Peanut Dressing is a fresh and colorful dish that combines tender chicken, crisp veggies, and a creamy peanut sauce that’s bursting with flavor. You’ll notice the crunch from shredded cabbage, carrots, and maybe some bell peppers, all tossed together with fragrant herbs like cilantro and mint. The peanut dressing is rich, slightly sweet, and just a little tangy, making every bite feel special.
I love making this salad when I want something light but satisfying. The peanut dressing is the real hero here—it’s super easy to whip up with ingredients like peanut butter, lime juice, and a bit of soy sauce. I usually make a bit extra because it’s great for drizzling on other salads or even as a dip for fresh veggies. It’s a dish that always feels a little like a treat, but without any heaviness.
Whenever I serve this salad, I like to add some chopped peanuts on top for an extra crunch and a squeeze of fresh lime to brighten it up even more. It’s perfect on its own for a quick lunch or paired with some jasmine rice for dinner. And honestly, it’s a guaranteed crowd-pleaser—friends always ask me for the recipe after tasting it!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work well because they cook quickly and shred easily. If you want a juicier option, try chicken thighs. For a vegetarian twist, grilled tofu can replace chicken nicely.
Vegetables: Romaine lettuce and red cabbage add crispness and color. If you don’t have romaine, iceberg or butter lettuce are good swaps. Feel free to add other crunchy veggies like bell peppers or cucumber for extra freshness.
Peanut Butter: Creamy peanut butter makes the dressing smooth and rich. Use natural peanut butter for a less sweet, more earthy flavor. If you have a peanut allergy, sunflower seed butter is a decent substitute but the flavor will differ.
Fresh Herbs & Lime: Cilantro and lime juice brighten the salad. If you don’t like cilantro, try fresh basil or mint. Lime juice adds zing, but lemon juice can work in a pinch.
How Do I Make the Peanut Dressing Smooth and Balanced?
Making a smooth peanut dressing with balanced flavors is simple when you follow these steps:
- Whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, ginger, and garlic first.
- Add warm water gradually, one tablespoon at a time, to thin the dressing while whisking. This prevents lumps and gets a creamy texture.
- Taste as you go and adjust: add more lime for acidity, honey for sweetness, or soy sauce for saltiness.
- If you like a bit of heat, include red pepper flakes, but start small so it doesn’t overpower.
Using fresh ginger and garlic gives the dressing a nice kick, and the ratio of creamy, salty, sweet, and sour ingredients keeps it lively. This dressing also works great as a dip or sauce beyond the salad.
Equipment You’ll Need
- Grill or grill pan – I recommend it because it cooks the chicken evenly and adds a nice smoky flavor.
- Mixing bowls – for tossing the salad and whisking the dressing; big enough to toss everything without spilling.
- Whisk – helps you blend the peanut dressing smoothly and evenly.
- Sharp knife & cutting board – for chopping vegetables, herbs, and slicing chicken.
- Measuring spoons & cups – to measure ingredients for the dressing accurately.
- Grater or garlic press – for ginger and garlic, which add fresh flavor.
Flavor Variations & Add-Ins
- Swap grilled chicken for cooked shrimp or tofu for different protein options, keeping it vegetarian or pescatarian.
- Add sliced bell peppers, snap peas, or shredded cabbage for more crunch and color.
- Mix in chopped roasted peanuts or cashews on top for extra texture and nuttiness.
- Include a splash of fish sauce or sriracha in the dressing for more depth or heat, perfect for spice lovers.
How to Make Thai Chicken Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- 4 cups romaine lettuce, chopped
- 1 cup red cabbage, thinly sliced
- 1 cup shredded carrots
- 1 cup cherry tomatoes, halved
- ½ cup green onions, sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup roasted peanuts, chopped (plus more for garnish)
- 1 lime, cut into wedges (for serving)
For the Peanut Dressing:
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 2-4 tablespoons warm water (to thin)
Time Needed:
This recipe takes about 20 minutes to prepare and cook. You’ll spend roughly 10–15 minutes grilling the chicken, and another 5 minutes chopping veggies and mixing the dressing. It’s great for a quick lunch or dinner!
Step-by-Step Instructions:
1. Grill the Chicken:
Preheat your grill or grill pan over medium heat. Lightly season the chicken breasts with salt and pepper. Grill the chicken for 5 to 7 minutes on each side, or until it’s fully cooked through (internal temperature should be 165°F or 74°C). Once done, remove from the heat and let it rest for a few minutes before slicing or shredding into bite-sized pieces.
2. Prepare the Salad Base:
In a large bowl, mix together the chopped romaine lettuce, thinly sliced red cabbage, shredded carrots, halved cherry tomatoes, sliced green onions, and chopped cilantro. Toss gently so all the veggies are evenly combined.
3. Make the Peanut Dressing:
In a small bowl, whisk together the creamy peanut butter, soy sauce, honey (or maple syrup), rice vinegar, lime juice, grated ginger, minced garlic, and red pepper flakes if using. Slowly add the warm water, one tablespoon at a time, whisking until the dressing is smooth and pourable. Adjust the thickness by adding more water if needed.
4. Assemble the Salad:
Add the grilled chicken pieces to the salad bowl. Sprinkle the chopped roasted peanuts over the top, then toss everything gently together, combining flavors and textures.
5. Serve and Enjoy:
Divide the salad into individual serving bowls. Serve with lime wedges on the side to squeeze over the top, and drizzle the peanut dressing just before eating. Add extra chopped peanuts if you like for a bit more crunch.
Enjoy your fresh, tasty Thai Chicken Salad with peanut dressing—easy to make and full of flavor!
Can I Use Cooked or Rotisserie Chicken Instead of Grilling?
Absolutely! Using cooked or rotisserie chicken is a great shortcut. Just shred or slice the chicken and add it directly to the salad. This saves time and still tastes delicious.
How Can I Store Leftover Salad and Dressing?
Store the salad and dressing separately in airtight containers in the fridge. The salad stays fresh for up to 2 days, but keep the dressing for up to 5 days. Toss them together just before serving to keep the veggies crisp.
What If I Don’t Have Fresh Ginger or Garlic?
You can substitute ground ginger and garlic powder instead—use about ¼ teaspoon each. While fresh provides the best flavor, these powders work well in a pinch.
Can I Make the Salad Vegetarian or Vegan?
Yes! Replace the chicken with grilled tofu or chickpeas. Use maple syrup instead of honey in the dressing to keep it vegan-friendly, and swap soy sauce for tamari if you need gluten-free options.