Flavorful Thai Chicken Salad
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This Flavorful Thai Chicken Salad is fresh, crunchy, and bursting with colour — a perfect balance of sweet, spicy, tangy, and savoury flavours. With tender grilled chicken, crisp vegetables, and a zesty peanut dressing, it’s the kind of meal that makes healthy eating exciting. Whether you’re meal prepping for the week or craving something refreshing on a hot day, this salad delivers restaurant-quality flavour in every bite.
The first time I tried Thai chicken salad was during a trip to Melbourne, where a tiny café tucked down a laneway served it with such bold flavours I couldn’t stop thinking about it. The mix of crunchy veggies, herbs, and creamy peanut dressing was unforgettable. When I got back home, I experimented until I recreated that same balance — and honestly, this version might be even better!
Tips
- Use leftover grilled chicken or a store-bought rotisserie chicken to save time.
- Fresh herbs like cilantro and mint make a huge difference — don’t skip them!
- If you prefer a lighter dressing, swap peanut butter for almond butter or reduce the oil slightly.
- Store the salad and dressing separately to keep it fresh if you’re making it ahead.
Why You’ll Love This Recipe
This salad is everything you want — crisp, colourful, and incredibly flavourful. It’s high in protein, packed with fresh veggies, and coated in the most addictive peanut-lime dressing. Plus, it’s versatile enough to serve as a main dish, side, or even a quick lunch on the go.
Flavorful Thai Chicken Salad
Course: SaladsCuisine: ThaiDifficulty: Easy2-3
servings20
minutes10
minutes300
kcalFresh, vibrant ingredients come together in this Thai Chicken Salad — tender chicken, crisp veggies, fragrant herbs, and a zesty peanut dressing that ties everything perfectly.
For the Salad:
2 cups cooked chicken breast, shredded or sliced (grilled or rotisserie)
2 cups shredded cabbage (green or purple)
1 carrot, julienned
1 red bell pepper, thinly sliced
1 cucumber, thinly sliced
½ cup fresh cilantro leaves
¼ cup chopped mint leaves
¼ cup chopped roasted peanuts (for garnish)- For the Peanut Dressing:
3 tbsp creamy peanut butter
2 tbsp soy sauce
1 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tbsp lime juice (freshly squeezed)
1–2 tsp sriracha (adjust to spice preference)
1 tbsp sesame oil or neutral oil
2–3 tbsp warm water (to thin the dressing)
Directions
- In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sriracha, and sesame oil. Add warm water, one tablespoon at a time, until the dressing is smooth and pourable.
- In a large bowl, combine shredded cabbage, carrot, bell pepper, cucumber, cilantro, and mint.
- Toss in the shredded or sliced chicken, then drizzle the dressing over the top.
- Mix gently until everything is evenly coated. Garnish with chopped peanuts for crunch and an extra squeeze of lime juice if desired.
- Serve chilled for a refreshing lunch or slightly warm with freshly grilled chicken for dinner.
Recipe Video
Key Takeaway
- Healthy doesn’t have to mean boring. This Thai Chicken Salad proves that wholesome ingredients can pack a serious punch of flavour — fresh, vibrant, and absolutely satisfying. It’s the kind of dish you’ll crave again and again.
