Thai Chicken Salad with Peanut Dressing is a fresh and vibrant dish packed with crunchy veggies, tender chicken, and a creamy, nutty dressing that’s full of flavor. The salad usually features ingredients like shredded chicken, crisp lettuce, sliced cucumbers, shredded carrots, and fresh herbs like cilantro or mint, all tossed in a rich peanut sauce that feels both comforting and lively.
I love making this salad because it feels like a little celebration in a bowl. The peanut dressing is my favorite part—it’s got just the right balance of sweet, salty, and tangy, and I often add a little extra lime juice to brighten it up even more. Sometimes, I sprinkle chopped peanuts on top for an extra crunch that makes every bite really satisfying.
This salad is perfect when I want something light but still filling. I usually serve it as a main course for lunch or a casual dinner, and it’s always a hit with friends and family. It’s so easy to prepare ahead of time, too, making it a great choice for busy days or when you’re feeding a crowd. Plus, it feels a bit special without much fuss, which I really appreciate on busy evenings.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is my go-to for lean protein. I like grilling or pan-searing it for extra flavor. For a shortcut, rotisserie chicken works great too.
Romaine Lettuce: It adds crispness and freshness. If you don’t have romaine, try green leaf or butter lettuce for a softer texture.
Peanut Butter: Creamy peanut butter blends best in the dressing. If you’re allergic or prefer no nuts, try sunflower seed butter for a similar texture and taste.
Soy Sauce: This adds saltiness and depth. For gluten-free options, use tamari or coconut aminos.
Fresh Lime Juice: It brightens the dressing with acidity. Lemon juice can substitute but will give a slightly different flavor.
Fresh Ginger & Garlic: They bring a fragrant, spicy note. Fresh is best but ground ginger or garlic powder can work in a pinch.
How Do I Make a Smooth, Balanced Peanut Dressing?
Making a peanut dressing that’s creamy and not too thick can be tricky. Here’s my simple way to get it just right:
- Start with peanut butter and add all the flavor ingredients like soy sauce, lime juice, honey, vinegar, sesame oil, ginger, and garlic in a bowl.
- Whisk them together, then slowly add warm water, a little at a time, until the sauce reaches your preferred pourable consistency.
- Taste as you go—adjust lime juice or honey to balance tang and sweetness.
- If you like some heat, add chili flakes or a dash of Sriracha last and mix well.
- Whisk vigorously for a few minutes to blend everything smoothly; this really helps a creamy finish.
Remember, a well-balanced dressing should taste salty, sweet, tangy, and slightly spicy. Blend these flavors gradually, and you’ll have a delicious sauce that coats the salad perfectly.
Equipment You’ll Need
- Large mixing bowl – I use this to toss all the salad ingredients easily.
- Whisk – helps blend the peanut dressing until smooth and creamy.
- Small bowl – for whisking together the dressing separately.
- Chef’s knife – perfect for chopping vegetables, chicken, and herbs.
- Cutting board – keeps your workspace organized and safe.
- Measuring spoons and cups – ensures your dressing has the right proportions.
- Grater or zester – for fresh ginger and garlic.
- Skillet or grill pan – to cook or reheat the chicken evenly.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for different protein options that change the dish’s feel.
- Mix in sliced red onion or shredded cabbage for more crunch and flavor depth.
- Add chopped peanuts or cashews on top for extra crunch and richness.
- Brighten the flavor with a splash of rice vinegar or a dash of fish sauce for a more authentic taste.
How to Make Thai Chicken Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, sliced or shredded
- 6 cups romaine lettuce, chopped
- 1 cup red bell pepper, diced
- 1 cup cucumber, sliced or diced
- ½ cup shredded carrot
- ½ cup red cabbage, thinly sliced
- ¼ cup fresh cilantro leaves, chopped
- ¼ cup chopped roasted peanuts (optional, for garnish)
For the Peanut Dressing:
- ⅓ cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 2-4 tablespoons warm water (to thin dressing as needed)
- Optional: ½ teaspoon chili flakes or a dash of Sriracha for heat
How Much Time Will You Need?
This recipe takes about 15–20 minutes to prepare. Cooking the chicken takes around 10–15 minutes, and assembling the salad and dressing takes just a few minutes. No extra resting time required, so you can enjoy it fresh right away!
Step-by-Step Instructions:
1. Prepare the Chicken:
If your chicken isn’t cooked yet, season it lightly with salt and pepper. Heat a little oil in a skillet over medium heat. Cook the chicken for about 5–7 minutes on each side, until it’s fully cooked and golden brown. Let it rest for a few minutes, then slice or shred the chicken into bite-sized pieces.
2. Make the Peanut Dressing:
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Slowly add warm water, one tablespoon at a time, whisking until the dressing is smooth and pourable. Taste and adjust by adding chili flakes or Sriracha if you want a little heat.
3. Assemble the Salad:
In a large bowl, mix together the chopped romaine lettuce, red bell pepper, cucumber, shredded carrot, red cabbage, and chopped cilantro. Scatter the cooked chicken pieces on top.
4. Dress and Serve:
Drizzle the peanut dressing over the salad. Toss gently if you’d like all the flavors combined, or serve the dressing on the side. Sprinkle with chopped roasted peanuts for an extra crunch if you like.
5. Enjoy!
Eat immediately for the best fresh flavors and crisp textures. This salad is colorful, healthy, and full of delicious Thai-inspired flavors!
Can I Use Frozen Chicken in This Salad?
Yes, you can use frozen chicken as long as it’s fully thawed before cooking. Thaw it overnight in the refrigerator or use the cold water method for quicker thawing. Pat dry to avoid excess moisture.
How Long Can I Store Leftovers?
Store leftover salad and dressing separately in airtight containers in the fridge for up to 2 days. The salad may become soggy if dressed too early, so keep them apart until ready to serve.
Can I Substitute the Peanut Butter?
Absolutely! For nut-free options, try sunflower seed butter or tahini. Keep in mind this will change the flavor slightly but still provide a creamy dressing base.
Is It Better To Serve the Dressing On The Side?
Serving the dressing on the side is great for keeping the salad crisp if you plan to store leftovers or serve later. Toss just before eating for the freshest taste and texture.
