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Thai chicken salad with peanut dressing, shredded vegetables, herbs, and peanuts in a bowl

Thai Chicken Salad with Peanut Dressing and Fresh Herbs

Thai chicken salad is a fresh, crispy shredded salad with a creamy peanut dressing, tender chicken, and vibrant herbs. It is a flavorful choice for easy meals and gatherings when you want a balanced, satisfying dish.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: Thai-Inspired
Calories: 456
Ingredients Method Notes

Ingredients
  

Salad
  • 3-4 cups cooked shredded chicken
  • 1 head of green cabbage (3-4 cups shredded)
  • 1-2 large carrots (2 cups grated)
  • 1 green papaya or mango (1-2 cups grated) (optional)
  • 1 cup fresh cilantro, chopped
  • 1/2 cup peanuts, chopped
  • 1/2 cup green onions, sliced
  • 3-4 red serrano peppers, sliced
  • salt and lime juice to taste
Peanut Dressing
  • 1/2 cup peanut butter
  • 1/3 cup low sodium soy sauce
  • 1/3 cup sesame oil (toasted or dark)
  • 1/4 cup rice vinegar
  • 2 tablespoons sambal oelek (sriracha works, too)
  • 2 tablespoons sugar
  • a small knob of fresh ginger, peeled
  • a clove of fresh garlic, peeled
  • 1/4 cup water to thin to desired consistency

Method
 

Preparation
  1. Combine the dressing ingredients in a food processor or blender and pulse until blended. Add water as needed to reach the desired consistency.
  2. Place the salad ingredients in a large bowl and toss with a drizzle of peanut dressing until evenly coated.
  3. Season the salad with salt and lime juice, then serve chilled.

Notes

Chicken: Pulled rotisserie chicken works well. You can also cook chicken breasts in the Instant Pot (12 minutes, with about a cup of water, plus salt and pepper) and shred them afterward. Cabbage: Slice the cabbage very thin for a coleslaw-like texture; a mandoline can help with this. Vegetarian: Replace the chicken with tofu by following one of the methods in the referenced post. Leftovers / Make Ahead: The salad can be kept for a few hours after being mixed with dressing, but for the best texture, store the salad and dressing separately until serving.