Description
Thai Chicken Salad with Peanut Dressing is a vibrant, nutritious dish featuring tender shredded chicken, crisp green and red cabbage, fresh bell peppers, carrots, sweet mandarin oranges, and crunchy peanuts and almonds. Tossed in a creamy, homemade peanut dressing enhanced with soy sauce, lime, sriracha, and ginger, it delivers a perfect balance of savory, tangy, sweet, and mildly spicy flavors. This salad is quick to prepare, colorful, and packed with texture, making it an ideal choice for busy weeknights, meal prep, or entertaining. Enjoy as a standalone meal or serve alongside your favorite Thai-inspired dishes for a refreshing, satisfying lunch or dinner.
Ingredients
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha
- 3/4 teaspoon garlic powder
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 4 cups shredded chicken
- 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
- 1/2 cup green onions
- 1/4 cup cilantro, roughly chopped
- 1/2 cup honey roasted peanuts
- 1/3 cup slivered almonds
Instructions
- Combine the peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger in a food processor or whisk in a large bowl until smooth. Cover and chill until ready to serve.
- Prepare and measure all salad ingredients. Add shredded chicken, green and red cabbage, bell pepper, carrots, mandarin oranges, green onions, cilantro, peanuts, and almonds to a large bowl.
- When ready to serve, add the peanut dressing in increments, tossing the salad to coat, until desired consistency is reached. Serve immediately.
Notes
Substitute almond or sunflower butter for peanut butter for allergy-friendly options. Use rotisserie or leftover chicken for convenience. Swap mandarin oranges for fresh orange segments, or omit for lower sugar. Store leftovers in an airtight container for up to 2 days, keeping dressing separate to maintain crispness. If the dressing thickens in the fridge, thin with extra broth. If salad becomes soggy, add extra cabbage to revive texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai
Nutrition
- Serving Size: About 2 cups
- Calories: 410
- Sugar: 15g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 65mg