This Thai chicken salad recipe is made with all of the Thai flavors; juicy chicken, crunchy cabbage, carrots, and crunchy peanuts tossed in a spicy peanut dressing. It's simple and perfect for a side dish or a full meal.
You are going to love this salad! It is a nutritious and colorful blend of vegetables and lean protein that tastes delicious! It's the perfect balance of flavor and simplicity.
🤍Why you will love this recipe
- It's a quick and convenient salad that is easy to put together and a great way to use up leftover chicken.
- Thai chicken salad is versatile! You can easily customize it to make it your own.
Here is what you will need
This is an overview of the ingredients and steps to make this delicious recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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- Boneless chicken breast
- Unsalted dry roasted peanuts
- Peanut butter
- Soy sauce
- Sesame oil
- Fresh lime juice
- Onion Powder
- Sriracha sauce
- Chopped cilantro
- Large bowl
- Sharp knife or Mandoline slicer
How to make this spicy thai chicken salad recipe
Prepare the ingredients: Use a sharp knife or mandoline slicer to shred the cabbage, shred or julienne slice the carrots, chop the cucumbers and mix the spicy peanut sauce ingredients together in a small bowl or mason jar.
STEP 1: Place all of the salad ingredients into a bowl
STEP 2: .Add the dressing
STEP 3: Gently stir to combine the ingredients.
Ingredient notes and substitutions
Chicken - I like to use boneless chicken breasts when I make this spicy Thai salad recipe. You can also use boneless chicken thighs or a pre-cooked rotisserie chicken.
Cabbage - Either green or red cabbage works in this recipe, or you can use a combination of both. Shredded Brussels sprouts or napa cabbage, which is more tender will also work.
Onion - Red onion adds a nice touch of color and flavor to this salad, and they can be substituted with an all-purpose onion, spring onions or green onions.
Lime juice - If you don't have lime juice, you can substitute it with lemon juice, apple cider vinegar or rice vinegar which will add more of a tang to the dressing.
Sriracha sauce - This spicy sauce can be replaced with red pepper flakes or your hot sauce of choice.
Honey - This adds a touch of sweetness and can be replaced with maple syrup, brown rice syrup or agave nectar.
Cilantro - If you do not like cilantro, it can be left out or substituted with parsley or basil.
Sesame oil adds a nice flavor to the dressing but can be replaced with avocado oil or olive oil.
This spicy Asian chicken salad is delicious as a main course for lunch or dinner in a large bowl. You can also serve thai chicken salad in lettuce wraps or stuffed in avocados, or pitas.
Try this! Top a few leaves of romaine lettuce or Boston lettuce with a large scoop of spicy Thai chicken salad and chunks of creamy avocado.
Fruit Thai Chicken Salad - Add diced mango or pineapple, Asian pear or mandarin oranges and creamy avocado slices for a fruity twist.
Crunchy Thai Chicken Salald - Top the salad with cripsy wonton strips for extra crunch.
Vegetarian Thai Salad - Replace the chicken with chunks of roasted tofu.
Add More Fresh Vegetables - Add thin strips of red bell peppers, zucchini, snow peas for an extra helping of vegetables.
Gluten-Free - Replace soy sauce with tamari sauce or wheat-free soy sauce.
Peanut Free - Replace the peanuts with almonds or cashews and the peanut butter with almond butter or cashew butter. For a nut-free version, use pumpkin seeds or sunflower seeds and sunflower seed butter.
How to store leftovers
Store leftover spicy Thai chicken salad in the refrigerator for 3 days in an airtight container.
- Save time and use packaged grated cabbage.
- If time allows, let the salad sit in th refrigerator for at least 30 minutes before serving.
- Customize this salad to your taste, if you prefer mild, leave the hot sauce out or add more for more heat.
- If the dressing is too thick, thin it out with a little bit of water.
- If the dressing is to thin, adjust it with a little bit of peanut butter.
Yes, you can prepare the salad up to a day ahead of time. Assemble the salad by combining the vegetables and chicken and the dressing. Store the salad dressing and salad in separate containers until just before serving. Assemble the salad by adding peanuts and the dressing and serve.
Yes, you can swap the chicken out for grilled shrimp or thinly sliced steak.
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Spicy Chicken Salad Recipe
- 1 pound Boneless chicken breast Cooked and shredded
- 1 cup Cabbage Shredded
- 1 Carrot Julienne or shredded
- ¼ cup Onion Diced
- ¼ cup Dry roasted peanuts Unsalted
- 1 tablespoon Peanut butter
- 1 tablespoon Soy sauce
- ½ teaspoon Sesame oil
- 1 tablespoon Lime juice Freshly squeezed
- ¼ teaspoon Garlic powder
- ⅛ teaspoon Ginger
- ½ teaspoon Sriracha sauce
- 1 tablespoon Water
- 1 teaspoon Honey
- 1 handful Cilantro
- In a small bowl or jar, mix the dressing ingredients (1 tablespoon Peanut butter, 1 tablespoon Soy sauce, ½ teaspoon Sesame oil, 1 tablespoon Lime juice, ¼ teaspoon Garlic powder, ⅛ teaspoon Ginger, ½ teaspoon Sriracha sauce, 1 tablespoon Water, 1 teaspoon Honey) together
- Place the salad ingredients ( 1 pound Boneless chicken breast, 1 cup Cabbage, 1 Carrot, ¼ cup Onion, ¼ cup Dry roasted peanuts, 1 handful Cilantro) into a large bowl.
- Pour the dressing over the salad ingredients and toss gently.