Introduction
Hey there, friend! Are you ready for a recipe that feels like sunshine in a bowl? This Thai Chicken Salad is one of those magical dishes that tastes incredibly vibrant and complex, yet comes together so easily you’ll wonder why you didn’t make it sooner. It’s crunchy, savory, a little sweet, a little spicy, and just bursting with fresh flavor. Seriously, it’s perfect for busy weeknights, packed lunches, or even bringing to a potluck. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: Especially if you use pre-cooked chicken!
- Easy: Mostly chopping and mixing – can’t beat that.
- Giftable: Package it up (dressing separate!) for a thoughtful meal for a friend.
- Crowd-pleasing: It’s got all the textures and flavors people crave.
- Healthy & Fresh: Packed with veggies and lean protein.
Ingredients
Here’s what you’ll need to whip up this amazing salad. Don’t be intimidated by the list – most are pantry staples, and the magic happens when they come together!
For the Dressing:
- ½ cup peanut butter: Creamy, dreamy, the star of the show. Use your favorite kind!
- ¼ cup soy sauce: For that essential umami saltiness.
- ¼ cup chicken broth: Helps thin out the dressing and adds flavor.
- 2 tablespoons lime juice: Brightness! Freshly squeezed is best if you can.
- 2 tablespoons honey: Just enough sweetness to balance the savory and spicy.
- 1 teaspoon sriracha (can substitute hot sauce): Adjust this to your heat preference! A little gives a nice kick.
- ¾ teaspoon garlic powder: Easy way to get garlic flavor without mincing.
- ½ teaspoon toasted sesame oil: A little goes a long way for that lovely nutty aroma.
- ½ teaspoon ground ginger: Adds warmth and classic Thai flavor notes.
For the Salad:
- 4 cups shredded chicken: Rotisserie chicken is your best friend here! Saves so much time.
- 4 cups green cabbage, shredded: The main crunchy base.
- 1 cup red cabbage, shredded: Adds beautiful color and more crunch.
- 1 red bell pepper, diced: Sweet and colorful!
- 1 cup carrots, julienned: More crunch and sweetness.
- 1 (11 oz.) can mandarin oranges, drained and patted dry: A little burst of sweet citrus – trust me on this one!
- ½ cup green onions, sliced: Fresh oniony bite.
- ¼ cup cilantro, roughly chopped: Fresh herbs are key! If you’re not a cilantro fan, see the substitutions below.
- ½ cup honey roasted peanuts: For sweet, salty, crunchy goodness.
- 1/3 cup slivered almonds: Double the nut crunch!
- Optional: Chow Mein Noodles, Crispy Wonton Strips, Toasted Sesame Seeds – for extra fun texture!
How to Make It
Alright, let’s get this salad party started! It’s seriously simple.
Step 1: Make the Dressing. Grab a medium bowl or a jar with a lid. Add the peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger. Whisk everything together until it’s smooth and creamy. If it seems a little thick, you can add another splash of chicken broth or lime juice until it reaches your desired consistency. Taste it and adjust if needed – maybe a little more lime? More heat? You got this!
Step 2: Prep the Salad Ingredients. In a large mixing bowl (and I mean large – you’ll need space to toss!), combine the shredded chicken, shredded green cabbage, shredded red cabbage, diced red bell pepper, julienned carrots, drained and patted dry mandarin oranges, sliced green onions, and chopped cilantro. Getting the mandarin oranges really dry is key so they don’t make your salad watery.
Step 3: Combine and Toss. Pour about half to two-thirds of the dressing over the salad mixture. Toss everything gently to coat. You want every piece to get a little hug from that delicious dressing! Add more dressing if needed, but don’t drown it – you can always add more later. I always start with less and add until it looks perfectly coated.
Step 4: Add the Crunch. Just before serving, sprinkle the honey roasted peanuts and slivered almonds over the top. If you’re using optional toppings like chow mein noodles or wonton strips, add those now too. This keeps them nice and crispy!
Step 5: Serve! Dish it up and enjoy! It’s fantastic on its own or maybe with some extra sriracha on the side for those who like it hot.
Substitutions & Additions
This recipe is super flexible! Feel free to play around:
- Protein Swap: Instead of chicken, try cooked shrimp, pan-fried tofu, or even edamame for a vegetarian twist.
- Veggie Variations: Add edamame, snap peas, cucumber, or swap the bell pepper for yellow or orange.
- Nut-Free? Use sunflower butter or tahini in the dressing and leave out the nuts, substituting with roasted sunflower seeds or crispy chickpeas for crunch.
- Herb Power: Add fresh mint or Thai basil along with or instead of cilantro for a different flavor profile.
- Make it a Wrap: Serve the salad in lettuce cups or tortilla wraps!
Tips for Success
- Shred Your Cabbage Thin: This makes for a much nicer texture. You can use a sharp knife or a mandoline (carefully!).
- Dry Those Oranges: Seriously, give the mandarin oranges a good pat down with paper towels after draining to avoid a watery salad base.
- Add Crunch Last: Nuts, seeds, noodles, and wontons should be added right before serving to stay crispy.
- Prep Ahead: You can shred the veggies and chicken a day in advance and store them separately in the fridge. Make the dressing ahead too. Just combine everything right before you’re ready to eat!
- Taste the Dressing: Before adding it to the salad, give the dressing a taste! Is it balanced? Need more tang? More spice? Adjust to your liking.
How to Store It
For the best leftovers (though you might not have any!), store the dressing and the salad components separately in airtight containers in the refrigerator. The dressed salad can get a little soggy over time. The dressing will last for about a week in the fridge, and the prepped veggies/chicken will last 3-4 days. When you’re ready for more, just combine and add fresh crunchy toppings!
FAQs
Q: Can I make this ahead for meal prep?
A: Absolutely! Prep all the veggies and chicken, and make the dressing. Store them all separately and combine just before eating. Keep the crunchy toppings separate too.
Q: What kind of chicken is best?
A: Shredded rotisserie chicken is the ultimate time-saver. You can also use leftover cooked chicken breasts or thighs, or cook and shred chicken specifically for the salad.
Q: Is this salad spicy?
A: The recipe calls for 1 teaspoon of sriracha, which gives it a mild kick. You can easily adjust the amount up or down based on how much heat you like!
Q: I don’t like cilantro. What can I use instead?
A: No problem! You can omit the cilantro entirely or swap it for other fresh herbs like fresh mint or Thai basil for a different but still delicious flavor.
Quick & Easy Thai Chicken Salad
Equipment
- Medium bowl or jar with a lid
- Large mixing bowl needs space to toss
- Whisk
- Sharp knife optional, for shredding cabbage
- Mandoline optional, for shredding cabbage, use carefully
- paper towels for drying mandarin oranges
- Airtight containers for storage
Ingredients
For the Dressing
- 0.5 cup peanut butter creamy
- 0.25 cup soy sauce
- 0.25 cup chicken broth
- 2 tablespoons lime juice freshly squeezed is best
- 2 tablespoons honey
- 1 teaspoon sriracha can substitute hot sauce, adjust to heat preference
- 0.75 teaspoon garlic powder
- 0.5 teaspoon toasted sesame oil
- 0.5 teaspoon ground ginger
For the Salad
- 4 cups shredded chicken rotisserie chicken is a time-saver
- 4 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1 red bell pepper diced
- 1 cup carrots julienned
- 1 (11 oz.) can mandarin oranges drained and patted dry
- 0.5 cup green onions sliced
- 0.25 cup cilantro roughly chopped
- 0.5 cup honey roasted peanuts
- 0.33 cup slivered almonds
- Chow Mein Noodles optional, for extra texture
- Crispy Wonton Strips optional, for extra texture
- Toasted Sesame Seeds optional, for extra texture
Instructions
- Make the Dressing: Grab a medium bowl or a jar with a lid. Add the peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger. Whisk everything together until it's smooth and creamy. If it seems a little thick, you can add another splash of chicken broth or lime juice until it reaches your desired consistency. Taste it and adjust if needed.
- Prep the Salad Ingredients: In a large mixing bowl, combine the shredded chicken, shredded green cabbage, shredded red cabbage, diced red bell pepper, julienned carrots, drained and patted dry mandarin oranges, sliced green onions, and chopped cilantro. Getting the mandarin oranges really dry is key so they don't make your salad watery.
- Combine and Toss: Pour about half to two-thirds of the dressing over the salad mixture. Toss everything gently to coat. Add more dressing if needed, but don't drown it. Start with less and add until it looks perfectly coated.
- Add the Crunch: Just before serving, sprinkle the honey roasted peanuts and slivered almonds over the top. If you're using optional toppings like chow mein noodles or wonton strips, add those now too. This keeps them nice and crispy!
- Serve! Dish it up and enjoy! It's fantastic on its own or maybe with some extra sriracha on the side for those who like it hot.