Name: Crunchy Thai Chicken Salad with Peanut Dressing
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups cooked chicken breast, shredded; 3 cups mixed cabbage, thinly sliced (purple and green); 1 large carrot, julienned; 1 red bell pepper, thinly sliced; ½ cup fresh cilantro, chopped; ¼ cup roasted peanuts, chopped; ½ cup cucumber, sliced; 2 green onions, sliced; ¼ cup creamy peanut butter; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 teaspoon sesame oil; 1 clove garlic, minced; Juice of 1 lime

Let’s Talk About Crunchy Thai Chicken Salad with Peanut Dressing

Alright, true story—my first time making this was during a heat wave, and I was about five seconds from calling the local Thai place instead. But something about chopping all those veggies (and, let’s be honest, the blissful thought of peanut dressing) kept me going. Plus, there’s just something deeply satisfying about crunching your way through a bowl so colorful it could probably double as a party centerpiece. And if you ever find yourself licking the spoon straight from the blender, who am I to judge?

Why You'll Love This Salad (Even If You Don’t Love Salads)

I make this when the fridge is full of random veg but I need something fun (and not just another soggy lettuce situation). My family goes absolutely bonkers for it because, apparently, "it doesn’t taste like health food"—which, to be fair, is the nicest backhanded compliment I’ve ever received. Pro tip: Even my salad-resistant husband finished his bowl, then wandered back for seconds (after side-eyeing the cilantro, naturally). Also, if you’ve ever tried chopping a bag of cabbage with a paring knife, you’ll appreciate that this is actually very forgiving. You don’t have to win a knife skills contest.

Here's What You'll Need (Substitutions Included)

2 cooked chicken breasts, shredded (Rotisserie works, but I’ve done it with leftover grilled thighs or, honestly, even shredded supermarket roast chicken — desperate times)
5 cups shredded cabbage (I flip-flop between red and green; use a bag of ‘slaw mix if you want to cut corners)
1–2 carrots, julienned or grated (if you can't be fussed with julienne, just grate ‘em — zero judgment)
1 red bell pepper, thinly sliced (green works too if that’s what you’ve got, but it’s sort of less sweet)
3 green onions, chopped (My grandma swore by the white bits only, but I use the greens too)
1 cup fresh cilantro, roughly chopped (skip if you’re a card-carrying cilantro skeptic, or try mint/basil instead. I promise it’s not a crime)
½ cup roasted peanuts, roughly crushed (Occasionally swap with cashews if someone polished off the peanuts before I noticed)
Optional: 1 cucumber, sliced thin or… just munch the end while you chop, your call

For the Peanut Dressing (aka the star):

⅓ cup creamy peanut butter (Natural or standard; sometimes I use the weird fancy almond butter if that’s all I’ve got, but it’s different)
2 tablespoons soy sauce (Tamari if gluten is an issue; I sometimes just shake in a bit more if it looks too thick)
1 tablespoon honey or maple syrup (technically both work but the real magic, honestly, is with a spoonful of golden honey)
2 tablespoons rice vinegar (white wine vinegar if you’re out, but it’s sharper)
1 tablespoon toasted sesame oil (try not to skip this; weirdly addictive and so fragrant!)
2–3 tablespoons warm water (I start with 2, then add more if it seems "gloppy"—is that a word?)
1 garlic clove, minced (I’ve cheated and used garlic powder and, no, the world didn’t end)
½ teaspoon grated fresh ginger (I once used ground ginger in a pinch; it’s fine, just a bit different!)
Juice of half a lime (or more, depending on how zingy you want it—it’s your salad)

Now, Let’s Throw It Together

First up, shred your chicken. Hands, forks, ninja skills—doesn’t matter. I usually just kind of pull it apart with two forks while watching a cooking show in the background. This is usually where I sneak my first bite, too.
Chop all the veggies and toss them in a mighty large bowl (if you only have a mixing bowl, cram it all in with wild abandon. Messes wash out!).
Whisk or blend together the peanut dressing ingredients. I use my old mini food processor, but a bowl and fork work just as well—though your arm might get a bit of a workout. You want it smooth but not runny (think pourable, like a milkshake you wish was salad dressing).
Pour the dressing over everything and really toss it—don’t be shy. Get your hands in there if need be (or use tongs, if you’re feeling fancy).
Top with crushed peanuts and more herbs if you’re going for points at the next potluck. Or just for yourself, actually. Who says no to crunchy stuff?
Taste a forkful. Add another squeeze of lime, a pinch of salt, or a splash more soy if it needs something (it probably does, it always varies—a mystery of life).

Notes That Are Way More Useful Than They Should Be

Chop everything ahead (can confirm: the veggies improve sitting with a paper towel wrapped around them—but then again, nothing beats lazy Sunday last-minute chopping either)
I tried mixing the salad and the dressing in advance, thinking it’d be one less thing to fuss with, but the cabbage turned kinda limp. Next time, I’d keep ‘em separate and toss just before serving
Honestly, the leftovers (if you have any) taste even better the next day, but the peanuts do lose crunch. That’s the tradeoff (unless you hide a little bowl of extra peanuts for day two—thank me later)

Variations I’ve Played With (Some More Successful Than Others)

I got a little wild and threw in finely shredded kale once—good chew, but the dressing didn’t love it as much as I did
Swapped chicken for grilled tofu once; shockingly fab, though tofu soaks up more dressing so just make double (yes, double—even if that sounds excessive)
Added sliced mango for a sweet kick—actually, this was genius. Try it!
Tried subbing sunflower seed butter for a nut-free version and… well, let’s just say it wasn’t my favorite, but it worked for allergies

Don't Sweat It If You Don't Have... (Tools Edition)

I’m convinced tongs are ideal for tossing everything together, but I’ve used my bare hands more than once—and if you’re worried, just wash up first. No food processor for the dressing? Fork and elbow grease will do (skip the blender unless you love cleaning tiny blades).

Crunchy Thai Chicken Salad with Peanut Dressing

How Long Does It Keep? (Real Talk)

Tightly covered in the fridge, this should last 2-ish days, maybe three on a cold snap. But honestly? It rarely sees morning in my house.

How I Like to Serve It

We do big bowls, usually with a wedge of lime on the side and, if it’s Friday night, a splash of Sriracha on top. One cousin swears by scooping it up with prawn crackers—which, now that I think of it, is a stroke of genius for parties.

If I Had to Offer Some Pro Tips

I once tried to save time and didn’t toast the peanuts. Not a disaster, but not the same magic either
Pouring the dressing too soon can make things look sad and wilted—every leaf goes limp. Wait until just before you eat (unless you like that soggy vibe—no judgement)
Don’t skimp on lime—seriously, it ties the whole thing together. I underestimated it once and spent the whole meal wishing I’d added more

FAQs That Have Actually Landed in My Inbox

Help! Can I make this vegetarian? Oh for sure. Swap in tofu or even edamame—just toss them with the dressing a bit longer so they soak it in. Tastes fab (and lighter for hot days, too).
Is there a way to make the dressing spicy? Yep, just add some chili garlic sauce, a squirt of Sriracha, or honestly just chopped fresh chili. Go wild. Or don’t. (I do, when no one’s looking)
What kind of peanut butter is best? I use whatever’s in the cupboard—sometimes natural, sometimes not. But if it’s super thick, add extra water a splash at a time until it’s pourable.
This looks like a lot of chopping. Can I cheat? Absolutely. Bagged coleslaw mix is a lifesaver and no one’ll know unless you rat yourself out. Promise.
Can I make the dressing ahead? Yes, but give it a quick stir before pouring. Sometimes it separates and looks a little weird. Perfectly normal (happens to my homemade hummus too).

And because I can’t not share, if you’re a kitchen gear nerd like me you might enjoy this breakdown of salad spinners. Or, for more crunchy salad ideas, check out Smitten Kitchen’s tahini-dressed cauliflower (so good).

Anyway, that’s my go-to for a crunchy Thai chicken salad—with peanut dressing that’s totally worthy of a spoon all by itself, in my humble, peanut-obsessed opinion. Let me know if you make it your own way… or if you sneak a cucumber or two before serving. Cheers!

Crunchy Thai Chicken Salad with Peanut Dressing