Name: Thai Chicken Salad
Prep time: 25 min
Total time: 25 min
Ingredients: ½ cup peanut butter; ¼ cup soy sauce; ¼ cup Chicken broth; 2 tablespoons lime juice; 2 tablespoons honey; 1 teaspoon sriracha (can sub hot sauce); ¾ teaspoon garlic powder; ½ teaspoon toasted sesame oil; ½ teaspoon ground ginger; 4 cups shredded chicken; 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); ½ cup green onions; ¼ cup cilantro (roughly chopped); ½ cup honey roasted peanuts; 1/3 cup slivered almonds; Optional: Chow Mein Noodles, Crispy Wonton Strips, Toasted Sesame Seeds

This Thai Chicken Salad is easy to make with homemade peanut dressing, crispy cabbage, shredded chicken, crunchy peanuts, and more! It&#039;s a refreshing dinner idea that also makes a great side dish.

Thai Chicken Salad

peanut butter

soy sauce

Chicken broth

lime juice

honey

sriracha (can sub hot sauce)

garlic powder

sesame oil

ginger

chicken

green cabbage (shredded)

red cabbage (shredded)

red bell Pepper (diced)

carrots (julienned)

(11 oz.) can mandarin oranges (drained and patted dry)

onions

cilantro (roughly chopped)

peanuts

almonds

Chow Mein Noodles, Crispy Wonton Strips, Toasted Sesame Seeds

Combine the dressing ingredients in a food processor or in a large bowl with a whisk until uniform in consistency. Cover and chill until ready to serve.

Prepare the salad ingredients and toss them together in a large bowl.

When ready to serve, add the dressing in increments and toss to coat until desired consistency is obtained. Serve!

Here I am again singing your praises, Steph.  Like your Chinese Chicken Salad, I and my guests for dinner last Friday enjoyed this salad so much, that they made the peanut dressing for a routine salad and said it was scrumptious, too.  I sauté pre-cut chicken strips in a little grapeseed oil, allow to cool and toss together.  I also recommend your site since all of the recipes have been winners and you seek commentary from us cooks.  That is admirable and says a lot about your openness.

I will definitely keep making more recipes especially since my home grown tomatoes are ripening after a HOT Labor Day weekend! 
 Sincerely,
Christine Santee

Dear Steph,
I made a half portion for two to judge how much we liked this recipe today. I made the other half just now since it was just scrumptious!  I used a rotisserie chicken that was moist and very flavorful and cut it into chunks rather than shredding it.  Thank you for yet another wonderful 5 star recipe 
This colorful salad is visually pleasing and healthy with a rainbow mix of vegetables.
.
Question: do you use a store bought won-ton and crisp it yourself or do such items exist in stores? I may have to find an Asian store since our local grocery stores do not carry already crisped won-tons. I used Chow Mein noodles that my husband likes ( I do not care for them).

Thanks,
Christine Santee

Excellent. Only change I made was I added some Thai basil because I had it.

This is a great recipe.  I made some slight variations.  I used Dole's bagged slaw.  It already has carrots and purple cabbage. I only had crunchy peanut butter so I omitted the almonds (didn't have them anyway).  I made my own honey roasted peanuts with hot honey which added a nice kick. I slow cook chicken thighs because I had them.  

This would be very good without the chicken as well.

This recipe was DELICIOUS.  I made it for dinner tonight exactly as written and wouldn't change a thing.  Served it with suggested Chow Mein noodles and hubby and I both loved it.  Thank you for this keeper!

Made this tonight - use baked chicken from grocery store and bagged coleslaw mix .  It was delicious!!!  The dressing was so good!  

My husband and I loved this salad. Layered all the ingredients except almonds, peanuts and wontons and scooped out enough for two and added dressing to taste. I only did 2 cups of chicken since the coleslaw was used. Flavors are on point. Thanks for my new summer recipe.

This salad was really delicious. A lot of prep work for me: poached chicken in soy, garlic, ginger, and a bit of chicken bouillon and used the broth from this to add to dressing. Dressing: I doubled the lime juice and did use Sriracha, which made it just within my low spice tolerance level but up to my husband's. I used an emersion blender for dressing; these are so convenient.

Added a cup of chopped raw broccoli, otherwise ingredients as directed. The red pepper added nothing. Topped all with fine Asian crunchy noodles. Will definitely add to the rotation. Thank you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1719328230/wdqwlvtg7xnoxvgyer2x.mp4

This Thai Chicken Salad is easy to make with homemade peanut dressing, crispy cabbage, shredded chicken, crunchy peanuts, and more! It's a refreshing dinner idea that also makes a great side dish.

Thai Chicken Salad

Prep Time: 25 minutes

Total: 25 minutes

Servings: 6

Author : Stephanie

Ingredients

Instructions

Top similar recipes