If you are craving a salad that bursts with vibrant colors, bold flavors, and the perfect balance of creamy and crunchy, this Thai Chicken Salad Recipe is exactly what you need. This dish beautifully marries the zest of lime and honey with the smoky warmth of peanut butter and a subtle kick of sriracha. Every bite surprises your palate with tender shredded chicken, crisp veggies, and the refreshing sweetness of mandarin oranges. Whether you’re looking for a light lunch or a fun dinner that transports you straight to a Thai street market, this recipe is an absolute winner.
Ingredients You’ll Need
Getting the ingredients right is the key to nailing this Thai Chicken Salad Recipe. Each item in this list plays a crucial role, from the creamy peanut butter that enriches the dressing to the crunchy nuts that add texture and a satisfying bite.
- ½ cup peanut butter: The creamy base for the dressing that adds richness and depth.
- ¼ cup soy sauce: Provides a savory, umami punch that balances the sweetness.
- ¼ cup chicken broth: Adds moisture and helps to thin the dressing perfectly.
- 2 tablespoons lime juice: Fresh acidity that brightens the entire salad.
- 2 tablespoons honey: A sweet counterpoint that softens the tanginess and heat.
- 1 teaspoon sriracha: Adds a subtle spicy kick; adjust to taste or substitute hot sauce.
- ¾ teaspoon garlic powder: For a mellow garlic flavor without pungency.
- ½ teaspoon toasted sesame oil: Brings a nutty aroma that enhances authenticity.
- ½ teaspoon ground ginger: Delivers warm, zesty spice that lifts the dressing.
- 4 cups shredded chicken: The hearty protein base that adds substance.
- 4 cups green cabbage (shredded): Crisp and fresh, providing great texture.
- 1 cup red cabbage (shredded): Adds vibrant color and crunch.
- 1 red bell pepper (diced): Sweetness and bright pops of color.
- 1 cup carrots (julienned): Crunchy and sweet with a lovely bright orange hue.
- 1 (11 oz.) can mandarin oranges (drained and patted dry): Juicy bursts of sweetness to contrast the savory notes.
- ½ cup green onions: Sharp, fresh green flavor to lift the dish.
- ¼ cup cilantro (roughly chopped): Adds a fresh herbal brightness common in Thai cuisine.
- ½ cup honey roasted peanuts: Sweet, crunchy nuts that enhance texture and flavor.
- â…“ cup slivered almonds: Adds extra crunch and nuttiness.
- Optional – Chow Mein Noodles, Crispy Wonton Strips, Toasted Sesame Seeds: Fun toppings to add crunch and extra flavor layers.
How to Make Thai Chicken Salad Recipe
Step 1: Prepare the Dressing
Start by creating the magic with the dressing. In a blender or food processor, combine peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ground ginger. Blend everything until smooth and creamy. Pop it in the fridge to chill while you prepare the salad components – this lets the flavors mingle and intensify.
Step 2: Combine the Salad Ingredients
In a large mixing bowl, toss together shredded chicken, shredded green and red cabbage, diced red bell pepper, julienned carrots, and honey roasted peanuts. Gently mix these to combine, making sure the colors and textures are evenly distributed to create that eye-catching, irresistible salad canvas.
Step 3: Add Dressing and Mix
Pour the chilled dressing over the salad and toss everything gently but thoroughly. The creamy, tangy dressing will coat every bite, marrying the crunchy vegetables with tender chicken perfectly. Now fold in the drained mandarin oranges, green onions, and chopped cilantro for vibrant pops of sweetness and fresh herbal notes.
Step 4: Top with Nuts and Optional Crunch
Finish your Thai Chicken Salad Recipe by sprinkling slivered almonds on top along with any optional add-ins like chow mein noodles or crispy wonton strips if you want an extra crunchy touch. This final layer of texture elevates the salad to something truly special.
How to Serve Thai Chicken Salad Recipe
Garnishes
A sprinkle of toasted sesame seeds and a handful of fresh cilantro leaves make beautiful and flavorful garnishes. They add visual appeal and infuse more authentic Thai aroma right at serving.
Side Dishes
This salad is fantastic on its own but pairs wonderfully with light coconut rice or steamed jasmine rice to round out the meal with a gentle aromatic softness that complements the bold salad.
Creative Ways to Present
Serve the Thai Chicken Salad Recipe in crisp lettuce cups or hollowed-out bell peppers for a playful presentation perfect for parties or gatherings. You can also layer it in clear glass jars for an alluring grab-and-go lunch option that shows off all the colorful layers beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Chicken Salad keeps nicely in an airtight container in the refrigerator for up to two days. To maintain crunch, consider storing dressing separately and tossing just before serving.
Freezing
Because fresh vegetables and oranges don’t freeze well, this salad is best enjoyed fresh. Avoid freezing for optimal texture and flavor.
Reheating
Since this is a cold salad, reheating is not recommended. If you prefer warm chicken, reheat the shredded chicken separately and toss with fresh salad and dressing when ready to eat.
FAQs
Can I use a different protein instead of chicken?
Absolutely! This Thai Chicken Salad Recipe is flexible. Try it with cooked shrimp, tofu, or even thinly sliced beef for a tasty twist.
Is there a vegan version of this salad?
Yes! Swap chicken broth and chicken for vegetable broth and extra-firm tofu or tempeh. Use a vegan peanut butter and soy sauce to keep it truly plant-based.
How spicy is this salad?
The sriracha adds a mild heat that can be adjusted. If you prefer it mild, reduce or omit the sriracha; for more heat, add extra or serve with chili flakes.
Can I prepare the salad in advance for a party?
Yes, prepare the dressing and chop veggies in advance. Mix everything except delicate ingredients like mandarin oranges and nuts just before serving for optimum freshness.
What makes this Thai Chicken Salad Recipe unique?
The combination of creamy peanut dressing, sweet mandarin oranges, crunchy nuts, and fresh herbs creates a multi-dimensional flavor profile that feels fresh and satisfying every time.
Final Thoughts
Trust me, once you try this Thai Chicken Salad Recipe, it will quickly become a favorite to pull out for lunch or dinner. Its delightful combination of flavors, textures, and bright colors makes it both a feast for the eyes and the palate. The best part? It’s surprisingly easy to make and wonderfully versatile. Go ahead and give it a try—you won’t regret it!
Print
Thai Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Description
A vibrant and refreshing Thai Chicken Salad featuring shredded chicken, crunchy cabbages, and a flavorful peanut dressing, perfect for a light lunch or dinner. This salad combines sweet, tangy, and spicy flavors with a variety of textures, making it a delightful and satisfying dish.
Ingredients
Dressing
- ½ cup peanut butter
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha (can substitute hot sauce)
- ¾ teaspoon garlic powder
- ½ teaspoon toasted sesame oil
- ½ teaspoon ground ginger
Salad
- 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)
- ½ cup green onions (sliced)
- ¼ cup cilantro (roughly chopped)
- ½ cup honey roasted peanuts
- â…“ cup slivered almonds
Optional Toppings
- Chow Mein Noodles
- Crispy Wonton Strips
- Toasted Sesame Seeds
Instructions
- Prepare the dressing: In a blender, combine the peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger. Blend until smooth and creamy. Chill the dressing in the refrigerator until ready to use.
- Assemble the salad: In a large mixing bowl, add shredded chicken, green and red cabbages, diced red bell pepper, julienned carrots, and honey roasted peanuts. Toss gently to combine the ingredients evenly.
- Add extras and dress: Stir in the drained mandarin oranges, sliced green onions, and chopped cilantro. Pour the chilled peanut dressing over the salad and toss gently to coat all ingredients thoroughly. If desired, sprinkle Chow Mein noodles, crispy wonton strips, or toasted sesame seeds on top for added crunch and flavor.
- Serve: Serve the salad immediately for the best texture or chill it for up to 1 hour before serving to allow the flavors to meld.
Notes
- Use cooked shredded chicken—rotisserie chicken works great for convenience.
- Adjust sriracha to taste to control the spice level.
- For a gluten-free version, substitute soy sauce with tamari.
- Mandarin oranges should be well drained to prevent the salad from becoming soggy.
- The salad can be prepared a few hours ahead and kept chilled until serving.
