Thai-inspired Chicken Salad with Peanut Sauce is a winner in every way. It’s easy to make, bursting with flavor, and oh-so-satisfying. Whether you serve it as a light lunch or a refreshing dinner, it’s sure to become a new favorite in your recipe rotation. Give it a try and get ready to fall in love!

Thai Chicken Salad is like a flavor explosion in your mouth! The tender chicken is perfectly seasoned, the veggies are crisp and fresh, and the peanut dressing adds a creamy, tangy kick that’ll keep you coming back for more.

Chicken salad on a white plate with a fork.

Table of Contents

Thai-inspired Chicken Salad with Peanut Sauce

Tired of the same old boring salads? Want to shake things up with something fresh, flavorful, and packed with protein? Look no further than this mouthwatering Thai Chicken Salad recipe! It’s a tantalizing blend of savory chicken, crunchy veggies, and a zesty peanut dressing that’ll have your taste buds doing a happy dance.

Ingredients

The full recipe for Thai-inspired Chicken Salad with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

chicken breasts, cut into small chunks
Salt and pepper to taste
oil, divided
rice vinegar, divided
creamy peanut butter
soy sauce, divided
honey, divided
kosher salt, divided
garlic clove, minced
shredded carrots
red bell pepper
cabbage or pre-shredded cabbage mix
romaine lettuce, chopped
slivered almonds
chopped cilantro

A plate with a salad on it and a fork on it.

Chicken Salad Instructions

For this Thai-inspired Chicken Salad, season the chicken with salt and black pepper.
Heat a non-stick skillet to a medium-high heat. Add two teaspoons of oil. Add the chicken. Cook the chicken until brown and cooked through. About 4-5 minutes.
While the chicken cooks, whisk two teaspoons of rice vinegar, two teaspoons of peanut butter, two teaspoons of soy sauce, and two teaspoons of honey in a small bowl. You can warm the peanut butter in the microwave if needed. It combines better warm.
When the chicken is done cooking, turn the heat down to medium-low and add the sauce. Toss to coat the chicken. Cook for another 1-2 minutes, then remove from the heat.
Whisk the rice vinegar, soy sauce, honey, and garlic together. (You can use the same bowl in which you made the peanut sauce.) Slowly whisk in the remaining oil—season with salt and pepper.
Add carrots, bell peppers, cabbage, romaine, and half of the almonds. Add the dressing. Toss to combine. Season if needed.
Top with remaining almonds

Cooking Tips:

Don’t overcook the chicken! Nobody likes dry, rubbery chicken. Cook it just until it’s no longer pink in the middle.
Feel free to customize the veggies based on what you have on hand or what you prefer. This Thai-inspired Chicken Salad is versatile so you can mix and match it to your heart’s content.
If you’re short on time, use store-bought rotisserie chicken instead of cooking your own.

Thai-inspired Chicken Salad FAQs:

Q: Can I make this salad ahead of time?
A: Absolutely! You can prepare all the components ahead of time and store them separately in the fridge. When you’re ready to eat, assemble the salad and toss it with the dressing.

Q: Is this salad gluten-free?
A: Yes, if you use gluten-free soy sauce or coconut aminos, this salad is gluten-free!

Q: Can I make the dressing ahead of time?
A: Of course! The dressing will keep well in the fridge for several days. Just give it a good stir before using it.

We have a local authentic Thai restaurant, Sao Thai, in town if you’re close to Tupelo, MS. Also, you’ll enjoy these recipes: Shrimp Pad Thai with Peanut Sauce, STUFFED BISCUITS, NAAN BREAD RECIPE WITH YEAST AND YOGURT, AVOCADO CHICKEN SALAD RECIPE, Thai Tumeric Chicken, Hot Honey Garlic Chicken Salad, Crunchy Sesame Chicken Salad, Sheet Pan Greek Chicken Thighs, and Chocolate Chip Cinnamon Peanut Butter Bread.

This Thai-inspired Chicken Salad is a winner in every way. It’s easy to make, bursting with flavor, and oh-so-satisfying. Whether you serve it as a light lunch or a refreshing dinner, it’s sure to become a new favorite in your recipe rotation. Give it a try and get ready to fall in love!

Thai-inspired Chicken Salad with Peanut Sauce

This salad is filling and very tasty! The tender chicken is perfectly seasoned, the veggies are crisp and fresh, and the peanut dressing adds a creamy, tangy kick. Once you start, it's hard to stop eating it!

Author: Paula

5 from 45 votes

Print Pin Rate

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Prep Time: 15

Cook Time: 12

Servings: 4 servings

Ingredients

1 pound chicken breasts cut into small chunks
Salt and pepper to taste
2 tablespoons oil divided
2 tablespoons rice vinegar divided
2 teaspoons creamy peanut butter
3 teaspoons soy sauce divided
1 tablespoon honey divided
1 teaspoon kosher salt divided
1 large garlic clove minced
1 cup carrots shredded
1 cup red bell pepper sliced
2 cups cabbage shredded or pre-shredded cabbage mix
1 head romaine lettuce chopped
½ cup almonds slivered
¼ cup cilantro chopped

Instructions

Gather your ingredients.
1 pound chicken breasts, Salt and pepper
Season chicken with salt and black pepper.
Heat a non-stick skillet to a medium-high heat. Add 2 teaspoons of oil. Add the chicken. Cook the chicken until brown and cooked through. About 4-5 minutes.
2 tablespoons oil
While the chicken cooks, whisk 2 teaspoons rice vinegar, 2 teaspoons peanut butter, 2 teaspoons soy sauce, kosher salt, and 2 teaspoons honey in a small bowl. You can warm the peanut butter in the microwave if needed. It combines better warm.
2 tablespoons rice vinegar, 2 teaspoons creamy peanut butter, 3 teaspoons soy sauce, 1 tablespoon honey, 1 teaspoon kosher salt
When the chicken is done cooking, turn the heat down to medium-low and add the sauce. Toss to coat the chicken. Cook another 1-2 minutes then remove from the heat.
Whisk together the remaining rice vinegar, soy sauce, honey, and garlic together. (You can use the same bowl you made the peanut sauce in.) Slowly whisk in the remaining oil. Season with salt and pepper.
1 large garlic clove
Add carrots, bell peppers, cabbage, romaine, and half of the almonds. Add the dressing. Toss to combine. Season if needed.
1 cup carrots, 1 cup red bell pepper, 2 cups cabbage, 1 head romaine lettuce, ½ cup almonds
Top with remaining almonds and cilantro.
¼ cup cilantro