Thai Chicken Salad combines cooked diced chicken with cabbage, carrots, bell peppers, green onions, edamame, and roasted peanuts, drizzled with a delicious homemade peanut dressing. Top with chopped cilantro, fried wontons, and toasted sesame seeds for the ultimate appetizing salad.
This delicious Thai salad is ideal for hot summer nights, weekend lunches, pool parties, or any time when flavor and texture are a must.
Ingredient Notes and Substitutions
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Peanut butter: Use creamy peanut butter, not chunky or the all-natural that can separate.
- Soy sauce: Preferably low-sodium
- Ginger: Use freshly grated ginger or ginger paste. Ginger paste is sold in tubes in the refrigerated produce section of most grocery stores. It will last a month when stored in the refrigerator. Use it in sweet and sour pork and Mongolian chicken.
- Sesame oil: For dressings, I like to use toasted sesame oil, but it is not good for cooking. I understand if you only want to purchase one bottle. If that is the case, purchase regular sesame oil.
- Cooked chicken: Any cooked chicken works with this recipe. You can use grilled, poached, baked, or roasted chicken. I used rotisserie chicken because it is easy, convenient, and delicious.
- Bell pepper: You can use any color bell pepper. I love the sweetness of the red bell pepper.
- Peanuts: Use roasted or honey-roasted peanuts.
- Wonton strips: They are available at most local grocery stores, or you can make easy homemade wonton strips.
How To Make Thai Chicken Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the Thai peanut dressing ingredients together.
- Assemble the cabbage, chicken, carrots, red bell pepper, green onions, edamame, cilantro, honey peanuts, and toasted sesame seeds in a large bowl.
- Drizzle with the dressing and toss to coat.
- Top with fried wonton chips.
Cook’s Preparation Tips
- Thaw the edamame under cold running water.
- To toast sesame seeds, in a large dry skillet over medium-high heat, add the sesame seeds and cook until lightly toasted, shaking the skillet several times. Remove the sesame seeds to a small bowl.
- Don’t add the wonton chips until you are ready to serve. You can also serve them on the side for scooping in the salad.
- If allergic to peanuts, use slivered almonds, pepitos, or sunflower seeds.
More Salad Recipes
Thai Chicken Salad
Thai Chicken Salad combines cooked diced chicken with cabbage, carrots, bell pepper, green onions, edamame, and roasted peanuts, drizzled with a delicious homemade peanut dressing.
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Servings: 6 servings
Calories: 431kcal
Ingredients
Thai Peanut Dressing
- ½ cup creamy peanut butter
- 3 tablespoons fresh lime juice
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, pressed
- 1 teaspoon toasted sesame oil
- 2-3 pinches red pepper flakes
- 2-3 tablespoons cold water
Thai Chicken Salad
- 4 cups shredded green cabbage
- 2½ cups diced cooked chicken
- 2 large carrots, peeled and cut into matchsticks
- 1 medium red bell pepper, diced
- 4 green onions, thinly sliced
- 1 cup frozen edamame, thawed
- ½ bunch cilantro, chopped
- ⅔ cup honey roasted peanuts
- 2 tablespoons toasted sesame seeds
- wonton strips (optional)
Instructions
- Whisk the peanut butter, lime juice, soy sauce, honey, ginger, garlic, sesame oil, and red pepper flakes in a medium bowl. Whisk in 2-3 tablespoons of water, 1 tablespoon at a time, until the desired consistency is reached.
- Assemble the cabbage, chicken, carrots, red bell pepper, green onions, edamame, cilantro, honey roasted peanuts, and toasted sesame seeds in a large bowl.
- Drizzle with the peanut dressing and toss to coat. Top with the wonton chips.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 431kcal | Carbohydrates: 26g | Protein: 32g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 50mg | Sodium: 425mg | Potassium: 759mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4825IU | Vitamin C: 47mg | Calcium: 115mg | Iron: 3mg
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