Zesty Crunchy Thai Chicken Salad with Peanut Dressing Recipe

Summer heat demands something light yet satisfying, and this crunchy thai chicken salad delivers incredible flavor with minimal effort.

Crisp vegetables mingle with tender chicken pieces in a vibrant medley of textures.

Fragrant herbs and a zesty peanut dressing create an irresistible combination that feels fresh and exciting.

Colorful ingredients dance across your plate, promising a meal that’s both nutritious and delightful.

Each bite brings a perfect balance of crunch, spice, and richness that will transport you straight to southeast Asian streets.

Quick to assemble and packed with protein, this salad makes weeknight dinners feel like a culinary adventure.

Come hungry and ready to experience a salad that breaks all the boring recipe rules.

Tricks for Thai Salad with Peanut Dressing

• Choose Fresh Cabbage: Select crisp, vibrant green and red cabbage for maximum crunch and bright color in your salad.
• Balance Dressing Thickness: Thin out thick peanut butter dressing with warm water or additional lime juice to create smooth, drizzleable consistency.
• Customize Protein Options: Swap shredded chicken with tofu, grilled shrimp, or plant-based alternatives for diverse dietary preferences.
• Toast Peanuts Carefully: Quickly toast chopped peanuts in a dry skillet to enhance nutty flavor and add extra depth to the salad's texture.
• Prep Ingredients Ahead: Chop vegetables and cook chicken in advance, storing separately to assemble quickly when ready to serve for maximum freshness.

How to Store Thai Chicken Salad and Keep It Fresh

• Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep dressing and salad separate to maintain crispness.
• Before serving, drain any accumulated liquid and gently toss the salad to refresh its texture.
• Add fresh chopped peanuts and a splash of dressing just before serving to restore the salad's original zesty flavor and crunchy texture.
• Do not freeze this salad, as vegetables and chicken will lose their crisp quality and become soggy when thawed.

Great Pairings for Thai Chicken Salad

• A slightly sweet white wine balances the salad's spicy and nutty peanut dressing, cutting through the richness while complementing the fresh vegetables.
• The tangy, effervescent drink echoes the ginger in the dressing and provides a refreshing counterpoint to the crunchy salad textures.
• Serve a small portion of warm jasmine rice alongside the salad to soak up extra dressing and add a soft contrast to the crisp vegetables.
• The creamy, sweet beverage mellows the salad's savory notes and offers a classic Southeast Asian dining experience that ties the meal together perfectly.

Switch Things Up in Thai Chicken Salad

• Vegan Thai Salad: Replace chicken with crispy tofu or tempeh, use coconut aminos instead of soy sauce, and add roasted chickpeas for extra protein.
• Gluten-Free Adaptation: Swap soy sauce with tamari or gluten-free soy sauce alternative, ensure all ingredients are certified gluten-free.
• Low-Carb Version: Substitute cabbage with mixed greens, remove edamame, and use a sugar-free sweetener like stevia instead of honey.
• Seafood Spin: Trade chicken for grilled shrimp or crab meat, keeping the classic peanut dressing and crunchy vegetable base.

Your Thai Chicken Salad FAQs

• Can I make this salad ahead of time?

Yes, but add the dressing and nuts just before serving to keep the vegetables crisp and prevent sogginess.

• Is this salad gluten-free?

Not automatically. Use gluten-free soy sauce or tamari to make it gluten-free friendly.

• How can I add more protein to this salad?

Replace chicken with tofu, add hard-boiled eggs, or increase the edamame amount for extra protein.

• What if I don't have rice vinegar?

Substitute with apple cider vinegar or white wine vinegar for a similar tangy flavor profile.

Why Crunchy Thai Chicken Salad Is So Satisfying

• This salad adapts perfectly to individual tastes, allowing easy protein swaps or vegetable additions based on personal preferences and what's available in your kitchen.
• Loaded with vibrant vegetables, lean protein from chicken, and edamame, the recipe delivers a balanced meal that supports healthy eating without sacrificing flavor or satisfaction.
• Requiring no complicated cooking techniques, this recipe comes together in under 20 minutes, making it ideal for busy weeknights or quick lunch preparations when time is limited.
• Combining crunchy cabbage, crisp bell peppers, tender chicken, and roasted peanuts creates a delightful mix of textures that makes every bite interesting and satisfying.

What Goes into Thai Chicken Salad with Peanut Dressing

• Green Cabbage, Red Cabbage: Crisp foundation for the salad, providing fantastic crunch and nutrition.
• Carrots, Red Bell Pepper: Colorful vegetables that add sweetness and vibrant texture.
• Edamame: Protein-packed green soybeans that boost nutritional value.
• Shredded Chicken: Lean protein that makes the salad hearty and satisfying.
• Green Onions, Cilantro: Fresh herbs that bring bright, zesty flavor.

• Peanut Butter: Creamy base that provides rich, nutty flavor for the dressing.
• Soy Sauce: Adds umami and salty depth to the sauce.
• Lime Juice: Brings tangy brightness and helps balance the richness.
• Honey: Natural sweetener that smooths out the dressing's flavors.
• Rice Vinegar: Adds subtle acidity and complexity.
• Sesame Oil: Contributes authentic Asian-inspired nutty undertone.
• Garlic, Ginger: Aromatic ingredients that provide warm, spicy notes.

• Roasted Peanuts: Crunchy topping that adds texture and authentic Thai-style finish.

Steps for Making Thai Chicken Salad with Crunch

Step 1: Chop And Toss Colorful Ingredients

• Shredded green cabbage
• Shredded red cabbage
• Julienned carrots
• Diced red bell pepper
• Shredded cooked chicken
• Edamame beans
• Sliced green onions
• Fresh chopped cilantro

Step 2: Create Creamy Peanut Dressing

• Smooth peanut butter
• Soy sauce
• Fresh lime juice
• Golden honey
• Rice vinegar
• Sesame oil
• Minced garlic
• Grated ginger

Whisk ingredients until silky smooth. Add water gradually if dressing seems too thick.

Step 3: Marry Salad And Dressing

Pour peanut dressing over vegetable mixture. Toss thoroughly, ensuring every ingredient gets coated with delicious sauce.

Step 4: Add Crunchy Finale

Sprinkle chopped roasted peanuts across salad surface for extra texture and nutty flavor.

Step 5: Serve And Enjoy

Plate immediately to maintain crisp vegetable crunch. Savor the vibrant Thai-inspired flavors bursting in every bite.

Crunchy Thai Chicken Salad with Peanut Dressing Recipe

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4.6 from 30 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Zesty Crunchy Thai Chicken Salad dances with bold Asian flavors, mixing tender chicken and crisp vegetables. Fresh herbs and spicy peanut dressing blend perfectly, offering you a delightful culinary journey through Thailand’s vibrant street food culture.

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Ingredients

Scale 1x2x3x

Protein:

• 1 cup cooked and shredded chicken breast
• ½ cup shelled edamame

Vegetables:

• 2 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced
• ¼ cup fresh cilantro, chopped

Dressing and Garnish:

• ¼ cup creamy peanut butter
• 2 tablespoons (30 milliliters) soy sauce
• 2 tablespoons (30 milliliters) lime juice
• 1 tablespoon (15 milliliters) honey
• 1 tablespoon (15 milliliters) rice vinegar
• 1 teaspoon (5 milliliters) sesame oil
• 1 clove garlic, minced
• 1 teaspoon (5 milliliters) fresh ginger, grated
• ¼ cup roasted peanuts, chopped
• Water, as needed to thin the dressing

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Instructions

1. Shred the cabbage varieties, julienne the carrots, and dice the red bell pepper into uniform, bite-sized pieces to ensure balanced texture and even distribution of ingredients.
2. Slice the green onions diagonally and roughly chop the cilantro to release their aromatic flavors and enhance the salad’s visual appeal.
3. Dice the cooked chicken into consistent, tender morsels that will blend seamlessly with the crisp vegetable medley.
4. Whisk the peanut butter with soy sauce, creating a creamy base for the dressing, then incorporate lime juice and honey to balance the rich, savory profile.
5. Add rice vinegar and sesame oil to the dressing, infusing depth and complexity with minced garlic and grated ginger for a vibrant, zesty undertone.
6. Gradually thin the dressing with water if needed, achieving a silky, pourable consistency that will coat each ingredient uniformly.
7. Combine all salad components in a spacious mixing bowl, ensuring the edamame and shredded vegetables are evenly distributed.
8. Drizzle the peanut dressing over the salad, gently tossing to guarantee each ingredient is thoroughly coated and seasoned.
9. Sprinkle roasted peanuts atop the salad, providing a satisfying crunch and nutty dimension to the dish.
10. Serve immediately to preserve the salad’s crisp texture and vibrant flavors.

Notes

• Swap chicken with tofu or tempeh for a vegetarian version that maintains the protein-packed punch and keeps the texture exciting.
• Prep vegetables ahead of time and store separately to maintain crispness, preventing soggy salad syndrome before serving.
• Adjust dressing thickness by adding water gradually – start with one tablespoon and mix until you reach the perfect drizzling consistency.
• Store leftover salad components separately to preserve crunchiness, mixing dressing just before enjoying to prevent wilting of fresh ingredients.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Blending
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 330
• Sugar: 5 g
• Sodium: 500 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 6 g
• Protein: 20 g
• Cholesterol: 60 mg