I love how this salad brings so much flavor with so little effort. It’s packed with crunch from fresh veggies, and the peanut dressing is the kind that makes me want to lick the bowl. Whether I’m looking for a healthy lunch, a light dinner, or a make-ahead meal, this recipe fits the bill. It’s naturally gluten-free (with tamari), high in protein, and easily customizable with whatever veggies I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded or chopped 2 cups shredded cabbage 1 cup shredded carrots 1/2 cup red bell pepper, thinly sliced 1/4 cup green onions, chopped 1/4 cup fresh cilantro, chopped
For the Peanut Dressing: 3 tablespoons peanut butter 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon lime juice 1 teaspoon honey or sweetener 1 teaspoon sesame oil 1 clove garlic, minced
Directions
I start by combining the shredded or chopped cooked chicken, cabbage, carrots, red bell pepper, green onions, and cilantro in a large mixing bowl. In a separate small bowl, I whisk together all the ingredients for the peanut dressing until it’s smooth and creamy. Then, I pour the dressing over the salad and toss everything together until well coated. I serve it immediately, but it also holds up well in the fridge for later.
Servings and timing
Servings: 4 Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 10 minutes Calories per serving: 300 kcal
Variations
Sometimes I switch things up by adding chopped roasted peanuts or cashews for extra crunch. If I want to make it vegetarian, I swap the chicken for tofu or edamame. I’ve also thrown in sliced cucumber, snap peas, or even mango when I’m feeling adventurous. For a spicy kick, a dash of sriracha or red pepper flakes in the dressing does the trick.
storage/reheating
I like to store any leftovers in an airtight container in the fridge for up to 3 days. If I’m prepping in advance, I usually keep the dressing separate and toss it with the salad just before serving to keep everything crisp. This salad is best enjoyed cold, so there’s no need to reheat.
FAQs
How can I make this salad vegetarian?
I replace the chicken with crispy tofu, tempeh, or even chickpeas for a satisfying vegetarian version.
Can I make the dressing ahead of time?
Yes, I often make the peanut dressing up to 5 days ahead and store it in the fridge in a jar. I give it a shake before using.
What kind of chicken works best for this salad?
I usually use rotisserie chicken for convenience, but any leftover grilled or baked chicken works well.
Can I use other nut butters for the dressing?
Absolutely. I’ve made this with almond butter and even sunflower seed butter for a nut-free version—it’s still delicious.
Is this salad good for meal prep?
It’s perfect for meal prep. I keep the dressing separate until just before serving so the vegetables stay crisp and fresh.
Conclusion
This Crunchy Thai Chicken Salad is one of those recipes I keep coming back to because it’s easy, flavorful, and endlessly customizable. Whether I’m packing lunch or need a quick dinner, it always delivers big on taste and texture without taking much time in the kitchen.
