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This Thai chicken salad with peanut dressing is so fresh, bright, and easy to make! It’s a great way to use leftover or rotisserie chicken, and it’s on your table in just 20 minutes.
Love cabbage? Try my Best Coleslaw or Easy Egg Roll in a Bowl next.
Why you’ll love it
If you enjoy Thai food as much as I do, you’ll devour this Thai-inspired chicken salad. The peanut, lime, and ginger dressing is incredible. Pair it with crunchy cabbage, veggies, and fresh herbs, and you have one flavor-packed salad! I like to eat it year-round since it has ingredients available all the time.
Even picky eaters will enjoy it. This simple Thai salad will be a hit with your entire family. I like to consider it a salad for people who don’t really like salad. It’s that good. It’s also packed with so much good stuff that it’s filling enough to eat as a meal on its own.
What you’ll need
For the salad
- Coleslaw – I use a bagged coleslaw mix
- Chicken – use leftover Shredded Cooked Chicken or rotisserie chicken
- Scallions – they’ve got a fairly mild taste, but use red onion if you prefer
- Red bell pepper – to add crunch and color
- Cilantro and basil – I strongly recommend adding both these fresh herbs. They complement the dressing so well. If you can’t eat cilantro, sub for Italian parsley. Mint works too!
- Peanuts – chopped peanuts top it all off
For the dressing
- Peanut butter – I used a smooth creamy variety. I don’t recommend natural peanut butter for this recipe.
- Soy sauce, lime juice, honey – this trio makes up the wonderful savory-tangy-sweet flavor combination!
- Toasted sesame oil – it has a distinct flavor and is used in many Asian recipes. Don’t confuse it with the regular kind.
- Garlic powder – for another savory layer. Use fresh minced garlic instead if you like.
- Fresh ginger – it adds a punch of bold flavor
- Water – depending on the brand of peanut butter and how thick you like the dressing, you may have to add more than suggested to thin out the dressing
Pro tips and troubleshooting
- We’re using the toasted variety of sesame oil that’s darker in color and can be found in the Asian foods aisle along with soy sauce. Regular sesame oil has a lighter color and is often found with other cooking oils like olive oil, so don’t get that one.
- If you store your peanut butter in the fridge, make sure to let it warm up on the counter for a little before making the dressing so it’s not cold and hard and mixes properly. You can also add more water to thin it out to desired consistency.
How to make Thai chicken salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add all the dressing ingredients to a bowl, and whisk until combined. Make sure to test it and adjust as necessary (more lime juice, honey, water, etc.) Prep all the salad ingredients, and place them in a large bowl.
Top the salad with the homemade peanut dressing, season with salt & pepper, and serve immediately.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- A sharp, quality chef’s knife makes the chopping and prep work a breeze.
- This is the glass prep bowl pictured, and it’s easy to toss with kitchen tongs.
- I use one of my favorite kitchen tools to grate the ginger, my Microplane zester/grater. It’s so much easier to grate when it’s frozen! Just store ginger in a ZipLoc freezer bag so you always have some handy.
Substitutions and variations
- If you don’t want to buy pre-bagged coleslaw mix, you can cut up/shred your own cabbage and carrots.
- Cucumber would be a great addition to this salad! I’d cut it up in fairly small cubes. I’ve also seen people add papaya.
- Want to make this a spicy Thai chicken salad? Try adding some crushed red pepper flakes, cut-up fresh Thai chilis, or some sriracha sauce to the dressing. A little heat would be fantastic here.
What to serve with this salad
- This is quite a large salad. It serves four as an main dish on its own no problem, but you could easily feed up to six people depending on how much they eat or if you serve it with something else. Serve with a dinner roll or crusty bread, and you’re good.
- If you want a riff on soup and salad, pair it with this light 15 Minute Thai Green Curry Soup.
Leftovers and storage
- This salad does work for leftovers for a day or so just fine, but it may get a bit less crisp. Just store in an airtight container and refrigerate.
- Keep in mind leftovers aren’t quite as good as when freshly made, so you could certainly halve all the ingredients if you don’t want anything left over.
- Or you could store the dressing in a jar in the fridge for up to a week and use when you’re ready!
More Thai-inspired recipes
Questions? Leave me a comment below! I’d love if you left a star rating and review. As always, tag me #saltandlavender on Instagram so I can see your creations.
Thai Chicken Salad with Peanut Dressing
Ingredients
- 1 pound coleslaw mix
- 3 cups shredded cooked chicken
- 1/4 cup scallions chopped
- 1 red bell pepper chopped
- 1/2 cup chopped peanuts
- Small handful fresh cilantro chopped (optional but recommended)
- Small handful fresh basil sliced thin or torn (optional)
- Salt & pepper to taste
Dressing:
- 5 tablespoons creamy peanut butter see note
- 3 tablespoons water or more as needed
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/2 teaspoon pure sesame oil see note
- 1 teaspoon fresh ginger grated
- 1/4 teaspoon garlic powder
Instructions
- Add the dressing ingredients to a medium-sized bowl and whisk together until smooth. Taste and adjust (e.g. add more lime juice or honey). If your dressing comes out really thick (peanut butter brands can vary), add even more water than suggested.
- Prep all the salad ingredients and them add to a large bowl. Toss with the dressing and serve immediately. Season with salt & pepper as needed.
Notes
- I don’t recommend using natural peanut butter for this recipe as the flavors and texture can be a bit off. I would use it sparingly and then taste and adjust the dressing as needed.
- I use the sesame oil found in the Asian section of the grocery store. It’s got quite a strong/nutty flavor. It’s darker in color and sometimes you’ll find it labeled as toasted sesame oil. I just buy whichever brand is in stock.
- You don’t need to add the cilantro or basil, but they definitely add extra flavor and freshness.
- Helpful hint: It’s much easier to grate ginger when it’s frozen. I always keep some fresh ginger in my freezer for when I need it. It also helps reduce waste (I always seem to waste fresh ginger when I don’t use it in time!).
- Serves 4-6. You may want to halve it if you don’t want leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on June 16, 2017. It’s been updated with new photos and better instructions but is the same great recipe!
In light of peanut allergies, do you think almonds and almond butter would work?
I think so! Let me know how it goes. 🙂
I just made this recipe for lunch today and it is amazing. I used a Costco rotisserie chicken and bagged coleslaw mix. I stayed fairly true to the recipe, only adding extra lime juice and a couple of tablespoons of Chili Onion Crunch for some spice.Yum! Yum!
I’m thrilled you enjoyed it! Thanks so much for your review, Pamela! 😀
Hi, I know I gave it a 5 and I can’t wait to make it but I was wondering what you think about adding alittle curry paste or powder. Would that throw it off or add a whole other flavor . I am making it tomorrow. Sometimes I just crave curry.
Hi! I think that’s worth a try. 🙂
Delicious, quick, and simple recipe. Shredded rotisserie chicken was a tasty shortcut.
Thank you so much, Tammy! 😀
This was amazing. Strongly recommend putting dressing on as needed.
Thrilled it was a hit! Thank you for taking the time to leave a review!
This salad was delicious! I was unable to find toasted sesame seed oil ( went to 2 stores) so I’m assuming it’d be even better with the toasted sesame seed oil.
I will definitely make this again.
I’m so pleased you liked it, Shirley! 🙂
Just made this to take camping with us, delicious and easy to make, thank you!
Wonderful!! 😀 Thank you!
First time making this. It was easy and fun to make. I made the sauce really creamy and it combined well.
I’m thrilled you enjoyed it, Donavan! 😀
Loved this recipe! Thanks so much for posting it. I also discovered that when you don’t add water to the dressing it makes the perfect dipping sauce for chicken satay.
I’m so glad you enjoyed it!! And I love that tip re: using it for chicken satay!!
Added this to my menu for the week. Is this best served hot or cold?
Thanks,
Stephanie
Hi! I always serve it cold.