Crunchy Thai Chicken Salad with Peanut Dressing

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Created on August 27th, 2025 at 08:01 pm

Big flavor, bold crunch, meal-prep friendly!

Looking for a salad that actually feels like a meal? This Thai Chicken Salad is the answer. Packed with crunchy cabbage, juicy shredded chicken, and zingy herbs, it gets tossed in the most irresistible homemade peanut-lime dressing with just the right kick of heat. Perfect for Sunday salad prep, low-carb lunchboxes, or a fresh weeknight dinner when you’re craving something clean but not boring. The texture is incredible. The flavor? Bright, nutty, slightly spicy — a true salad superstar. This one’s a keeper! 🙌

Thai salad with tofu, cabbage, and peanut sauce on a plate

⏱️ Time Breakdown

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4–6

📝 Ingredients List

For the Salad:

3–4 cups cooked, shredded chicken (rotisserie works great)
1 head green cabbage (about 4 cups, very thinly shredded)
2 large carrots, grated (about 2 cups)
1–2 cups green papaya or green mango, grated (optional but recommended)
1 cup fresh cilantro, chopped
1/2 cup green onions, thinly sliced
1/2 cup roasted peanuts, roughly chopped
3–4 red serrano peppers, sliced thin (adjust for spice)
Salt and fresh lime juice to taste

For the Peanut Dressing:

1/2 cup creamy peanut butter
1/3 cup low-sodium soy sauce
1/3 cup toasted sesame oil
1/4 cup rice vinegar
2 tablespoons sambal oelek (or Sriracha for milder spice)
2 tablespoons sugar
1 small knob of fresh ginger, peeled
1 clove garlic, peeled
1/4 cup water (to thin, as needed)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

Large mixing bowl
Food processor or blender (for dressing)
Sharp knife
Cutting board
Measuring cups & spoons
Grater or mandoline slicer
Citrus juicer or reamer
Wooden spoon or spatula

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

Prep the Chicken
Shred cooked chicken using two forks or your fingers. Set aside.
Chop the Veggies
Finely shred cabbage using a mandoline or sharp knife. Grate carrots and green papaya or mango. Thinly slice the green onions and peppers. Roughly chop cilantro and peanuts.
Make the Dressing
In a blender or food processor, combine all peanut dressing ingredients. Blend until smooth and creamy. Add water gradually until it reaches a pourable consistency.
Assemble the Salad
In a large bowl, toss together the cabbage, carrots, papaya or mango, chicken, cilantro, green onions, and peppers.
Dress It Up
Drizzle about half of the dressing over the salad and toss until everything is evenly coated. Add more dressing to taste. Season with salt, a squeeze of lime juice, and extra peanuts on top. 🥜✨
Serve or Chill
Enjoy immediately or chill for 20 minutes to let flavors meld. This salad holds up beautifully and only gets better. 🥗❄️

💡 Pro Tips

Meal Prep Tip: Store the salad and dressing separately if prepping ahead. Combine just before serving to keep the crunch.
No Green Papaya? Use under-ripe mango, cucumber, or even jicama for that fresh texture.
Vegetarian Version: Swap chicken for tofu or edamame for a meatless twist.
Serving Idea: Add a side of sticky rice or wrap in lettuce leaves for a light summer roll-style meal.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.