Name: Thai Chicken Salad with Peanut Dressing (Quick u0026amp; Flavor-Packed)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups cooked chicken, shredded or diced (grilled, poached, or rotisserie all work); 4 cups mixed greens (romaine, spinach, arugula, or a combo); 1 cup carrots, julienned; 1 cup red bell pepper, thinly sliced; ½ cup red cabbage, shredded; ½ cup cucumber, thinly sliced; ½ cup fresh cilantro, chopped; ¼ cup green onions, sliced; ½ cup roasted peanuts, roughly chopped; ¼ cup peanut butter (smooth or crunchy); 2 tablespoons soy sauce; 2 tablespoons lime juice (freshly squeezed is best); 1 tablespoon honey or maple syrup; 1 tablespoon sesame oil; 1 teaspoon sriracha or chili paste (optional, for heat); 1–3 tablespoons water (to thin, as needed)

When you’re craving something crunchy, colorful, and crave-worthy—but still healthy—this Thai Chicken Salad with Peanut Dressing delivers in every way. Think tender chicken, crisp vegetables, a punchy peanut dressing, and a rainbow of vibrant textures in one irresistible bowl. This is not your average salad. It’s a satisfying, zingy, and surprisingly filling dish you’ll want to make on repeat.

I first whipped this up on a weeknight when I had leftover grilled chicken and a serious craving for something fresh with a kick. One spoonful of the peanut-lime-sesame dressing later, and I was hooked. Since then, it’s become one of my go-to lunches—and my family’s not complaining either.

Whether you’re prepping meals for the week or looking for a dinner that feels light but hits every flavor note, this Thai-inspired chicken salad fits the bill perfectly.

Recipe Overview

Difficulty Level: Easy
Cuisine: Thai-Inspired
Serving Size: 4 servings
Total Calories: Approx. 400 per serving
Prep Time: 15 minutes
Cooking Time: 15 minutes

Why This Thai Chicken Salad With Peanut Dressing Will Win You Over

If you’ve ever found salads boring, this one will change your mind. This isn’t just healthy food—it’s exciting food. Here’s why:

Flavor Explosion: Every bite balances creamy, crunchy, sweet, savory, and tangy elements.
Wholesome Ingredients: Packed with lean protein, veggies, and heart-healthy fats.
Quick and Easy: You can have this ready in 30 minutes flat.
Customizable: Swap ingredients to match your cravings or clean out the fridge.
Meal Prep Gold: Just keep the dressing separate until you’re ready to eat.
Instagram-Worthy Colors: It’s as beautiful as it is delicious.

This is one of those dishes where healthy eating doesn’t feel like a compromise—it feels like a treat.

Ingredients You’ll Need

This Thai Chicken Salad with Peanut Dressing keeps things simple yet bold. Here’s everything that goes into it:

For the Salad:

2 cups cooked chicken, shredded or diced (grilled, poached, or rotisserie all work)
4 cups mixed greens (romaine, spinach, arugula, or a combo)
1 cup carrots, julienned
1 cup red bell pepper, thinly sliced
½ cup red cabbage, shredded
½ cup cucumber, thinly sliced
½ cup fresh cilantro, chopped
¼ cup green onions, sliced
½ cup roasted peanuts, roughly chopped

For the Creamy Peanut Dressing:

¼ cup peanut butter (smooth or crunchy)
2 tablespoons soy sauce
2 tablespoons lime juice (freshly squeezed is best)
1 tablespoon honey or maple syrup
1 tablespoon sesame oil
1 teaspoon sriracha or chili paste (optional, for heat)
1–3 tablespoons water (to thin, as needed)

How to Make Thai Chicken Salad with Peanut Dressing

This salad comes together in six simple steps—and the flavors are so worth it.

1. Make the Dressing

In a small bowl or jar, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and sriracha. Add water a little at a time until you get a pourable, creamy consistency. Set aside.

2. Prep Your Veggies

Wash, peel, and chop your vegetables. Julienne the carrots, slice the bell peppers and cucumbers, shred the cabbage, and chop the herbs and onions.

3. Combine the Salad

In a large bowl, add the cooked chicken, greens, carrots, bell pepper, cabbage, cucumber, cilantro, and green onions.

4. Toss with Dressing

Drizzle the peanut dressing over the salad. Gently toss to coat everything evenly.

5. Add the Crunch

Sprinkle chopped roasted peanuts over the top.

6. Serve and Savor

Serve immediately while everything is crisp and fresh. This salad is best enjoyed right after dressing.

Pro Serving Tips That Make This Salad Pop

Want to make your Thai Chicken Salad with Peanut Dressing even better? Try these:

Use a shallow bowl or platter so all the ingredients are visible—great for presentation.
Garnish with extra lime wedges, sesame seeds, or a drizzle of sriracha for guests who like heat.
Serve with spring rolls or lettuce wraps for a Thai-inspired lunch combo.
Pair with iced green tea, sparkling lime water, or a crisp Sauvignon Blanc.

Best Tips for the Perfect Salad Every Time

Go Fresh: Use the freshest produce you can find—the crunch makes all the difference.
Keep the Dressing Separate: If you’re meal prepping, only toss the salad when ready to eat to prevent sogginess.
Balance the Dressing: If your peanut butter is sweet, dial back the honey. If it’s very thick, add a touch more water or lime juice.
Protein Swap: Not into chicken? Try shrimp, tofu, or edamame for a vegetarian twist.

Make It Your Own – Recipe Variations

This salad is endlessly customizable. Here are some ideas:

Spicy Thai Chicken Salad: Add sliced Thai chilies or double the sriracha for a real kick.
Fruit Twist: Toss in some diced mango, pineapple, or mandarin oranges.
Noodle Bowl Vibes: Replace some of the greens with cold vermicelli or rice noodles.
Vegan Version: Skip the chicken, use tofu, and sub the honey with maple syrup.

Meal Prep, Storage & Freezing Tips

This salad is meal-prep friendly if you know how to store it right.

Refrigerate Salad (Undressed): Store veggies and chicken together in airtight containers for up to 3 days.
Peanut Dressing: Store in a sealed jar in the fridge for up to a week. Shake or stir before using.
Don’t Freeze the Salad: Fresh veggies don’t hold up well to freezing.
Freeze the Chicken Only: Cooked and shredded chicken can be frozen for up to 2 months.

Tools That’ll Make Your Salad Life Easier

Here are a few kitchen essentials that make prep a breeze:

Large salad bowl
Sharp knife and cutting board
Whisk or mason jar (for mixing the dressing)
Measuring spoons and cups
Salad tongs

Frequently Asked Questions

Can I use store-bought dressing instead?
You can, but the homemade peanut dressing really takes this salad to the next level. It’s quick and worth it.

What kind of chicken works best?
Any cooked chicken! Grilled, baked, poached, or rotisserie—all will taste great.

How long will leftovers last?
Undressed salad will keep for up to 3 days in the fridge. Once dressed, it’s best eaten within 24 hours.

Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce.

What can I use instead of peanut butter?
Try almond butter, sunflower seed butter, or tahini if you’re avoiding peanuts.

Final Thoughts: A Salad That’s Never Boring

This Thai Chicken Salad with Peanut Dressing is everything a salad should be: fresh, filling, and bursting with flavor. It’s a salad that doesn’t feel like a compromise—it’s a meal you’ll actually crave. From the crisp veggies to the bold, creamy dressing, every component works in harmony to deliver a restaurant-quality lunch or dinner right in your own kitchen.

Once you try it, you’ll see why this salad recipe keeps finding its way back to my weekly meal plan. It’s fast, flexible, and undeniably delicious.