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Crunchy Thai Chicken Salad with Addictive Peanut Dressing

A vibrant bowl of thai chicken salad featuring shredded chicken, cabbage, carrots, and topped with crushed peanuts and cilantro.
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You will love this fresh, vibrant Thai Chicken Salad packed with crunchy vegetables and tossed in a creamy, tangy homemade peanut dressing. It is a perfect, healthy lunch or light dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 head romaine lettuce, chopped
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup shelled edamame, cooked
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped peanuts, toasted
  • 2 tablespoons crispy fried wonton strips or chow mein noodles (for crunch)
  • 1/4 cup creamy peanut butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2–4 tablespoons hot water (to thin)
  • 1 teaspoon sriracha or chili garlic sauce (optional)

Instructions

  1. Prepare the chicken: If you do not have pre-cooked chicken, cook chicken breasts by poaching or baking, then shred or dice them. Set aside to cool slightly.
  2. Make the peanut dressing: In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, and sriracha (if using). Add hot water one tablespoon at a time until the dressing reaches a smooth, pourable consistency. This dressing is key for your meal planning success.
  3. Chop the vegetables: Prepare all your fresh vegetables: chop the lettuce, shred the cabbage, julienne the carrot, and slice the bell pepper.
  4. Assemble the salad base: In a large bowl, combine the chopped lettuce, cabbage, carrot, bell pepper, and edamame.
  5. Combine: Add the shredded chicken to the vegetables. Drizzle about half of the peanut dressing over the salad and toss gently to coat everything evenly.
  6. Serve: Divide the salad among serving bowls. Top each serving with fresh cilantro, toasted peanuts, and crispy wonton strips or noodles for maximum crunch. Serve immediately with extra dressing on the side.

Notes

  • For a low-carb chicken salad option, skip the crispy wonton strips and use extra nuts or seeds for texture.
  • If you are prepping this ahead of time, store the dressing separately and add the crunchy toppings right before serving to keep them crisp.
  • This recipe is a great alternative to heavy options like meal delivery companies; it is fresh and light.

Nutrition

Find it online: https://kitchenuser.net/thai-chicken-salad-recipe-peanut-dressing/