Elevate your salad game with this tantalizing Thai chicken salad. Packed with vibrant veggies, aromatic herbs, and a luscious peanut dressing, every bite is a delightful fusion of flavors. Bonus: it’s gorgeous!
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Way more delicious than your average chicken salad–this recipe comes together with a handful of fresh herbs and veggies, and a few pantry staples for our delectable peanut dressing. Here’s what you need to make this Thai chicken salad.
- The veggies – Get your knife ready for a bit of chopping: carrots, cabbage, bell pepper, all finely sliced for just the right amount of crunch and flavor.
- The herbs – fresh cilantro, mint, and green onions elevate this salad, don’t skip.
- The chicken – use leftover chicken, rotisserie (ala rotisserie chicken salad), or poach a few breasts just for this salad.
Thai Peanut Salad Dressing Tweaks
Tweaking this Thai chicken salad dressing to suit your taste and dietary needs is simple! Here are a few ideas for you:
- Add some heat via Thai chilis or minced jalapeno.
- Make it paleo by using almond butter instead of peanut butter, and coconut aminos instead of soy sauce.
- Lower the carbs by using your favorite sugar substitute, I would use Swerve or Lakanto here, as they’re both a 1:1 swap with sugar.
How to Make Thai Chicken Salad
Once you’re done chopping, you’re almost done! Pro tip: if you’re not a quick chopper, try using a vegetable chopper to get the job done quickly. Here’s how to make Thai chicken salad:
- Chop all your veggies and toss them together in a bowl.
- Mix the salad dressing until the sugar has dissolved.
- Dress the salad, or if you plan to eat this later, dress the portion you’ll be eating now.
When stored properly, this Thai chicken salad recipe makes for great workday lunches. Be sure to store your Thai peanut salad dressing in a separate container, and only dress right before serving. I also like to store te peanuts separately so they maintain their crunch.
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Thai Chicken SaladPrint Recipe Pin Recipe
- 1/4 Cup Creamy Peanut Butter
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Lime Juice
- 2 Tablespoons Avocado or veggie oil
- 2 Tablespoons Rice Vinegar
- 1 Teaspoon Ginger grated
- 1 Clove Garlic minced
- 2 Teaspoons sugar
- 1 Cup Carrots shredded, (about 2 carrots)
- 4 Cups Napa Cabbage shredded, (about 1 head)
- 1 Red pepper thinly sliced
- 1/2 Cup Green Onions chopped
- 1/2 Cup Fresh Cilantro chopped
- 1/4 Cup Fresh Mint chopped
- 1 Cup Mango thinly sliced
- 3-4 Cups Cooked Chicken Breast shredded
- 1/2 Cup Roasted Peanuts chopped
- Combine the dressing ingredients in a small salad shaker. Taste, and add more sweetener/spice if desired. Set aside.
- Add salad ingredients to a large bowl, and stir to combine.
- Pour half the dressing over the salad and toss to combine. Taste, and add more dressing to your liking.
- Top with peanuts, and enjoy!
Fans Also Made These Low Carb Recipes:
- Mild Tasting Oil. You want an oil with a high smoke point and mild flavor — think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
- Peanut Butter often contains added sugar. Read labels carefully before purchasing — I love Justin’s or Trader Joe’s brand.
- If eating low carb/keto, skip the mango and carrots! This would reduce each serving to 5 g NET CARBS per serving.
- Nutritional information is based on 1 serving, if you divide this recipe into 6 servings: