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Thai Chicken Salad

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This Thai Chicken Salad is a vibrant, crunchy, and refreshing dish loaded with shredded chicken, crisp cabbage, colorful vegetables, and a homemade peanut dressing. Perfect for lunch, dinner, meal prep, or potlucks, this easy, healthy salad is packed with bold flavors and satisfying textures!

Ingredients

For the Peanut Dressing:

  • ½ cup peanut butter (or almond/sunflower seed butter)
  • ¼ cup soy sauce (or tamari for gluten-free)
  • ¼ cup chicken broth (or vegetable broth for vegetarian)
  • 2 tablespoons lime juice
  • 2 tablespoons honey (or maple syrup for vegan)
  • 1 teaspoon sriracha (adjust to taste)
  • ¾ teaspoon garlic powder
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon ground ginger

For the Salad:

  • 4 cups shredded chicken (rotisserie or cooked chicken breast)
  • 4 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 red bell pepper, diced
  • 1 cup carrots, julienned
  • 1 (11 oz.) can mandarin oranges, drained and patted dry
  • ½ cup green onions, chopped
  • ¼ cup cilantro, roughly chopped
  • ½ cup honey-roasted peanuts (or plain peanuts/cashews)
  • ⅓ cup slivered almonds

Optional Toppings:

  • Chow mein noodles
  • Crispy wonton strips
  • Toasted sesame seeds

Instructions

Prepare the Peanut Dressing:

  • In a bowl or mini food processor, whisk together peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ginger.
  • Blend or whisk until smooth. Refrigerate until ready to use.

2. Assemble the Salad:

  • In a large bowl, combine shredded chicken, green and red cabbage, bell pepper, carrots, mandarin oranges, green onions, cilantro, peanuts, and almonds.
  • Toss gently to mix evenly.

3. Dress the Salad:

  • Drizzle the peanut dressing over the salad. Toss well to coat.
  • Start with a portion of the dressing and add more as needed.

4. Serve & Enjoy:

  • Transfer to serving bowls and garnish with chow mein noodles, crispy wonton strips, or toasted sesame seeds for extra crunch.

Notes

  • For extra crunch, add chopped cashews or sunflower seeds.
  • Use a coleslaw mix instead of shredding cabbage for a shortcut.
  • Make it vegetarian/vegan: Replace chicken with tofu, tempeh, or edamame, and swap honey for maple syrup.

Find it online: https://avarecipe.com/thai-chicken-salad/