Packed with bold flavor, this spicy Thai chicken salad recipe makes a healthy light lunch or dinner. With crunchy, colorful veggies, shredded chicken, and an amazing peanut dressing, it’s simply sensational!
Using store-bought rotisserie chicken makes it extra easy to prepare, but you can cook your own chicken, or use leftover chicken if you have any on hand.
During the hot summer months, I could eat salad every single day. This one is similar to my spicy Thai salad, but hearty enough to be enjoyed as a meal.
I like to use a coleslaw mix to save time chopping, but you can shred cabbage yourself if you prefer. I definitely recommend using a food processor!
Several types of fresh vegetables make this salad so colorful, and give it great texture. Juicy chicken adds protein and makes the salad more filling.
Then there’s the spicy peanut dressing. It is so fantastic you’ll be tempted to drizzle it on everything. It is SO GOOD!
Say goodbye to boring salads. This crunchy thai chicken salad recipe checks all the boxes. Easy, nutritious, filling, and loaded with so much flavor!
How to prepare thai chicken salad?
- THAI PEANUT DRESSING – In a small bowl or mason jar, whisk together the peanut butter, sugar, oil, water, vinegar, lime juice, soy sauce, garlic, ginger, salt, and red pepper flakes. Add additional water if needed.
- VEGGIES – Wash and chop the lettuce, carrot, cilantro, green onions, and jalapeno peppers.
- COMBINE – In a large bowl, combine all the ingredients exept the peanuts and dressing. Serve immediately or chill for several hours.
- SERVE – I like to let people add their own Thai dressing and peanuts, but you can mix everything together if you prefer.
How to store leftover crunchy thai chicken salad
It’s best to store the salad and dressing seperately. The salad will last for 4-5 days in the refrigerator. The dressing will last for 1-2 weeks.
Spicy thai chicken salad recipe variations:
- You can add or subtract any of the veggies. I’ve added red bell peppers and cucumbers and both are delicious. Be creative!
- Instead of coleslaw, any crunchy cabbage can be used. Green cabbage, napa cabbage, or even red cabbage will work.
- For extra crunch, you can sprinkle sesame seeds or wonton strips on top of the salad.
- I’ve only used Jif and Skippy, but I think natural peanut butter should work just fine.
- The red pepper flakes add a little heat, but you can also add sriracha sauce or other hot sauce if you really like things spicy.
PRO TIPS:
- Fresh garlic and fresh ginger really do add the best flavor, but in a pinch you can use 1/2 teaspoon garlic powder and a heaping 1/4 teaspoon of ground ginger.
- If your dressing is too thick, add water. If you want it more thick, you can add additional peanut butter.
- This salad is perfect for meal prep. Both the dressing and salad can be made a day or two ahead of time.
MORE MAIN DISH SALAD RECIPES:
- Taco Salad with Doritos and Catalina Dressing
- Tuna Macaroni Salad
- Asian Chicken Pasta Salad
- Curried Chicken Salad Recipe
- Cheeseburger Salad
- Chick-fil-A Cobb Salad
- Chinese Chicken Cabbage Salad
- Chicken Pasta Salad with Grapes
Spicy Thai Chicken Salad Recipe
Ingredients
Spicy Peanut Dressing:
- 6 Tbsp creamy peanut butter
- ¼ cup granulated sugar
- 1 ½ Tbsp olive oil or avocado oil
- 2 Tbsp water or more
- 2 Tbsp rice vinegar
- 3 Tbsp fresh lime juice
- 1 ½ Tbsp soy sauce
- 2 cloves fresh garlic minced
- 1 ½ tsp fresh ginger grated
- 1 ¼ tsp salt
- ½ tsp red pepper flakes
Salad:
- 3 cups shredded chicken breast
- 14 oz bag coleslaw mix
- 4 cups chopped Romaine lettuce
- 1 large carrot julienned or grated
- ½ cup coarsely chopped fresh cilantro
- 4 green onions sliced
- 2 jalapeno peppers cut into thin strips
- ½ cup roasted salted peanuts coarsely chopped
Instructions
- For the dressing, combine all the ingredients in a small bowl. Whisk all the ingredients together until smooth, adding additional water to reach a desired consistency.
- Shred the chicken. Wash and chop the lettuce, carrot, cilantro, green onions, and jalapeno peppers.
- Combine the shredded chicken, coleslaw mix, lettuce, and veggies in a large bowl. Toss with salad tongs.
- I like to serve the salad with the chopped peanuts and dressing on the side, but you can toss it all together if you prefer.
Notes
- I use pre-cooked rotisserie chicken, but you can cook two large boneless skinless chicken breasts instead.
- If you want to shred your own cabbage, you will need about 7 cups.
- We like Romaine or iceburg lettuce, but you can use any fresh greens you have on hand.
- If stored separately, the salad will last in the fridge 4-5 days. The dressing will last up to two weeks. If mixed together, you can store it for a couple days before it starts to get soggy.
Nutrition
If you love Thai food, this is going to be one of your favorite salads ever! It’s bursting with Thai flavors and can be prepped ahead for those busy weeks we all have. Enjoy!