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Thai chicken salad with shredded cabbage, red bell pepper, fresh herbs, and crunchy peanuts drizzled with creamy peanut dressing.

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Thai Chicken Salad with Peanut Dressing

This Thai Chicken Salad is a brilliant mix of textures and flavors — crisp cabbage and red bell pepper, tender shredded chicken, and fresh herbs, all drizzled with a silky and tangy peanut-lime-ginger dressing. The salad comes together quickly, especially if you’re using leftover or rotisserie chicken, and it’s vibrant, filling, and perfect for warm lunches, dinners, or meal prep.

The dressing is where the magic happens: smooth peanut butter meets lime juice, honey, toasted sesame oil, garlic, and ginger. It’s savory, slightly sweet, and has that signature Thai-inspired nutty richness.

Ingredients

For the Salad

Coleslaw mix (shredded cabbage and carrots)
Shredded cooked chicken (leftover or rotisserie)
Red bell pepper, thinly sliced
Scallions (green onions), chopped
Fresh cilantro and/or Thai basil, chopped
Chopped peanuts, for topping

For the Dressing

Creamy peanut butter
Soy sauce
Fresh lime juice
Honey
Toasted sesame oil
Fresh ginger, grated
Garlic powder (or minced garlic)
Water (to thin the dressing as needed)

Instructions

Make the Dressing
In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, garlic powder, and water. Add more water gradually until you reach your desired consistency — the dressing should be smooth and pourable but not too thin.
Prepare the Salad
In a large bowl, combine the coleslaw mix, shredded chicken, red bell pepper, scallions, and herbs (cilantro and/or basil).
Toss & Serve
Pour the peanut dressing over the salad ingredients and toss until everything is well coated. Sprinkle the chopped peanuts on top for crunch. Serve immediately to maintain texture.

Tips for the Best Salad

Use toasted sesame oil for a rich, nutty flavor — it’s different from regular sesame oil.
If peanut butter is very thick, warm it slightly or thin it with more water.
For extra brightness, add more lime juice after mixing the dressing.
Use fresh herbs like basil or cilantro for a fragrant, authentic finish.
If making ahead: store the dressing separately and toss just before serving so the cabbage stays crisp.

Variations

Spicy Version: Stir in sriracha or red pepper flakes into the dressing for heat.
Veggie-Heavy: Add shredded carrots, cucumber, or matchstick radishes for more crunch.
Creamier Twist: Mix in a little Greek yogurt or coconut cream to the dressing for creamier texture.
Vegan Option: Use maple syrup instead of honey and a plant-based chicken substitute or tofu.

Storage & Make-Ahead

Store leftover salad in an airtight container in the fridge for up to 2 days.
Keep the dressing in a separate jar; it will stay good for 3–4 days.
When ready to eat, toss fresh together to keep ingredients crisp.

Frequently Asked Questions

Can I use natural peanut butter?
You can, but make sure to whisk more water into the dressing since natural peanut butter is thicker and oilier.

Is this salad meal-prep friendly?
Definitely. Store the salad and the dressing separately, then mix them just before eating to keep everything crunchy.

Can I use another nut butter?
Yes — almond butter or cashew butter can work, though the flavor will change slightly.

Maria Canilssom