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

Thai Chicken Salad with Peanut Dressing

A vibrant, crunchy, and flavor-packed Thai chicken salad made with crisp cabbage, tender shredded chicken, fresh herbs, and a silky peanut-lime-ginger dressing. Perfect for quick lunches, dinners, or meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian Fusion, Thai
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • creamy peanut butter
  • soy sauce
  • fresh lime juice
  • honey
  • toasted sesame oil
  • fresh ginger, grated
  • garlic powder or minced garlic
  • water (to thin dressing as needed)

Equipment

  • mixing bowls
  • whisk
  • cutting board and knife
  • large salad bowl

Method
 

  1. Whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, garlic powder, and water. Add more water gradually until smooth and pourable.
  2. In a large bowl, combine coleslaw mix, shredded chicken, red bell pepper, scallions, and herbs.
  3. Pour the peanut dressing over the salad and toss to coat. Top with chopped peanuts and serve immediately.

Notes

For best texture, toss the salad with dressing right before serving. Thin the dressing with water as needed and adjust lime or honey to taste. Store dressing and salad separately for meal prep.