Name: Thai Chicken Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 1 Tbsp ginger paste or grated ginger; 2 cloves garlic (minced); 1/2 cup peanut butter; 1/3 cup fresh lime juice; 1/3 cup soy sauce; 1/4 cup honey (agave, or maple syrup); 1/4 cup toasted sesame oil; 1 Tbsp rice wine vinegar; 2 tsp Sriracha; 1/4 tsp salt + more to taste; Freshly cracked black pepper (to taste); 4 cups shredded cabbage; 3 cups cooked shredded chicken; 1 1/2 cups shredded carrot; 1/2 cup chopped cilantro; 1/2 cup chopped Thai basil; 1/2 cup chopped or thinly sliced mango; 1/2 cup chopped peanuts; 2 to 3 red serrano peppers (sliced); 1/3 cup chopped green onions + more for garnish; 2 Tbsp toasted sesame seeds + more for garnish; Salt and pepper (to taste); Crispy wontons (for topping)

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This Thai chicken salad is loaded with crunchy vegetables, fresh herbs, sweet mango, and tender chicken, all tossed in a creamy peanut-lime dressing. Using rotisserie chicken means it comes together in about 20 minutes so it’s perfect for meal prep, quick lunches, or light dinners.

JUMP TO RECIPE

A close-up of a salad topped with shredded chicken, tortilla strips, chopped green onions, and a creamy dressing, served on a bed of mixed leafy greens in a black bowl.

about this thai chicken salad recipe

If you’ve never made Thai chicken salad at home before, you’re missing out. This salad hits every single flavor note: sweet from honey and mango, tangy from fresh lime, salty from soy sauce, and spicy from Sriracha and fresh peppers. The creamy peanut dressing is what really makes it, because it coats everything without being heavy.

The texture is just as important as the flavor here. You’ve got crunchy cabbage and carrots as the base, tender chicken for protein, chopped peanuts for crunch, and crispy wontons on top for that final satisfying bite. Fresh mango adds these little bursts of sweetness that balance out all the savory ingredients.

I’ve played around with the peanut dressing ratio a lot to get it right. Too much peanut butter and it’s thick and gloppy. Too much lime and it’s way too sharp. This version is creamy enough to coat everything but still bright and tangy.

If you use rotisserie chicken, this entire salad comes together in about 20 minutes. Throw everything in the blender for the dressing, chop your vegetables, toss it all together, done. The dressing keeps in the fridge for up to 4 days and actually tastes better after the flavors hang out together for a bit, so you can make it ahead.

This works as a main dish for lunch or a light dinner, or you can bring it to a potluck and watch it disappear. For meal prep, just keep the dressing separate and toss everything right before you eat so the vegetables stay crisp.

Why You’ll Love This Recipe

Here’s what makes this Thai chicken salad worth making on repeat:

Ready in 20 minutes with rotisserie chicken
Loaded with fresh vegetables and herbs
The peanut-lime dressing is creamy, tangy, and addictive
Customizable heat level with serrano peppers and Sriracha
Great for lunch, light dinner, or potlucks
Fresh mango adds sweet contrast to savory flavors

A large metal bowl filled with shredded cabbage, diced mango, chopped peanuts, shredded carrots, sesame seeds, chopped cilantro, and shredded chicken, arranged in separate sections.

ingredients

For the Peanut Dressing:

Ginger and garlic. Fresh grated ginger (or ginger paste for a shortcut) and minced garlic add warmth and punch to the dressing.

Peanut butter. Use creamy peanut butter for the smoothest dressing. Natural peanut butter works but may separate slightly. If it does, just stir it back together.

Fresh lime juice. Bottled lime juice won’t give you the same bright, fresh flavor. Squeeze fresh limes right before making the dressing.

Soy sauce. Adds salty, umami depth. Use low-sodium soy sauce if you want to control the salt level, or swap for tamari to make it gluten-free.

Honey, toasted sesame oil, and rice wine vinegar. Honey adds sweetness (agave or maple syrup work too), sesame oil brings that essential nutty Thai flavor, and rice vinegar adds acidity.

Sriracha. Adds heat and tang. Start with the amount listed and adjust up or down based on your heat preference.

For the Salad:

Shredded cabbage. Use green cabbage, purple or red cabbage, or a mix for color. Pre-shredded coleslaw mix works as a time-saver.

Cooked shredded chicken. Rotisserie chicken is the ultimate shortcut here. You can also use leftover grilled chicken, poached chicken breast or thighs, or even store-bought pre-cooked chicken strips.

Shredded carrot. Pre-shredded carrots work fine if you’re short on time.

Fresh cilantro and Thai basil. These fresh herbs are essential for authentic Thai flavor. Thai basil has a slightly spicy, anise-like flavor that’s worth seeking out at Asian markets, but regular basil works in a pinch.

Fresh mango. Choose a ripe but firm mango so it doesn’t turn mushy when you toss the salad. You want it sweet and juicy but still holding its shape.

Chopped peanuts and toasted sesame seeds. Toast the sesame seeds in a dry pan for 2-3 minutes to deepen their flavor.

Red serrano peppers and green onions. If you can’t find serranos, jalapeños work too.

Crispy wontons. Use store-bought wonton strips or make your own by cutting wonton wrappers into strips and frying until crispy.

this recipe’s must-haves

You’ll need a blender to make the peanut dressing smooth and creamy. A food processor can work in a pinch, but a blender gives you the best texture.

A large mixing bowl gives you enough room to toss the salad without making a mess.

Use a box grater if you’re shredding your own carrots, though pre-shredded carrots are a fine shortcut here.

Keep a sharp knife on hand for chopping herbs, vegetables, and mango.

Top-down view of a blender containing a creamy, orange-colored sauce or dressing, with some sauce splattered along the sides of the clear blender container.

how to make thai chicken salad

make the peanut dressing

Add the ginger, garlic, peanut butter, lime juice, soy sauce, honey, sesame oil, rice wine vinegar, and Sriracha to a blender.

Blend on high until the dressing is completely smooth and creamy. This usually takes about 30 seconds to 1 minute.

Taste the dressing and adjust as needed. Add more Sriracha for heat, more honey for sweetness, or more lime juice for tang. Season with salt and pepper to taste.

Transfer the dressing to an airtight container and store in the refrigerator until you’re ready to assemble the salad. The dressing can be made up to 4 days ahead.

assemble the salad

In a large bowl, combine the shredded cabbage, shredded chicken, carrots, cilantro, Thai basil, chopped mango, peanuts, sliced serrano peppers, green onions, and sesame seeds.

Pour about half of the peanut dressing over the salad. Start with half because you can always add more.

Toss everything together until the salad is evenly coated with the dressing. Use tongs or your hands to really get everything mixed well.

Taste and season with salt and pepper as needed. Add more dressing if you want it creamier.

serve

Serve the salad immediately as is, or spoon it over a bed of mixed greens for extra volume.

Top with crispy wontons, extra green onions, and sesame seeds for garnish.

Serve lime wedges on the side for squeezing over individual portions.

Pass the remaining dressing at the table so everyone can add more if they want.

Close-up of a bowl of creamy coleslaw with shredded cabbage, carrots, and herbs mixed in a thick, orange-tinted dressing.

Tips for Success

Use rotisserie chicken to get this salad done in 20 minutes. Shred the chicken while it’s still warm, because it’s way easier than trying to shred cold chicken.

Make the peanut dressing ahead of time. It keeps for 4 days in the fridge and the flavors actually get better as they sit together.

Thai basil has a unique flavor that’s worth seeking out at Asian markets or well-stocked grocery stores. If you can’t find it, regular basil works, but the flavor won’t be quite as authentic.

Use ripe but firm mango. If it’s too soft, it’ll turn mushy when you toss the salad. You want it sweet and juicy but still holding its shape.

Add the dressing gradually. Start with half and add more if needed. You can always add more dressing, but you can’t take it away once it’s on.

For meal prep, store the dressing separately from the salad and toss everything together just before eating. This keeps the vegetables crunchy.

Toast your sesame seeds in a dry pan over medium heat for 2-3 minutes. It deepens their flavor and makes them more fragrant.

Adjust the heat level to your preference. Use fewer serrano peppers and less Sriracha for a milder salad, or add more of both if you like it spicy.

The salad tastes best served immediately, but it will hold in the fridge for 1-2 days if you need to make it ahead.

thai salad variations

Swap the chicken for cooked shrimp, crispy tofu, or edamame for different protein options. Shrimp works especially well with the peanut dressing.
Add sliced bell peppers (red bell pepper is our fave!), snap peas, or diced cucumber for extra crunch and more vegetables.
Use almond butter or sunflower seed butter instead of peanut butter if you have a nut allergy. The flavor will be slightly different but still delicious.
Try cashews instead of peanuts for a different texture and a slightly sweeter, more buttery flavor.
Toss in cooked rice noodles or vermicelli to make this a heartier main dish. The noodles soak up the dressing beautifully.
Make it spicier by adding extra Sriracha to the dressing or tossing in fresh Thai chilies with the serrano peppers.
Add crispy fried shallots on top for extra crunch and a sweet onion flavor.
Use Napa cabbage instead of regular green or purple cabbage for a more tender, delicate bite.

More Thai-inspired recipes: Thai Shrimp Noodle Soup | Crunchy Thai Pasta Salad | Thai Turkey Avocado Egg Rolls | Avocado Kimchi Grilled Cheese

A black bowl filled with mixed greens topped with shredded chicken, crispy tortilla strips, and chopped chives, with two gold utensils resting in the salad.

faqs

Can I make Thai Chicken salad ahead of time?

Yes! Make the dressing up to 4 days ahead and prep all your vegetables and chicken. Store everything separately in the fridge, then toss together right before serving.

If you dress the salad in advance, it will wilt after a few hours but is still tasty for 1-2 days.

How long does the thai peanut dressing last?

The dressing keeps in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve after sitting for a day, so making it ahead is a great strategy.

Can I use regular basil instead of Thai basil?

Yes, regular fresh basil works if you can’t find Thai basil. The flavor won’t be quite as authentic, but the salad will still be delicious.

What can I substitute for peanut butter if I have a nut allergy?

Use sunflower seed butter or tahini instead. Sunflower seed butter gives you a similar creamy texture with a slightly milder flavor. Tahini will make the dressing taste more like sesame than peanut, but it’s still really good.

How do I make this salad spicier or milder?

For a spicier salad, add more Sriracha to the dressing and use more serrano peppers in the salad. For a milder version, reduce or omit the Sriracha and serranos entirely. You can also seed the peppers to reduce heat while keeping the fresh pepper flavor.

Need more inspiration for dinner this week? Check out my main dish recipes page!

A black bowl filled with mixed greens, shredded chicken, julienned carrots, crispy tortilla strips, and topped with chopped green onions.

what to serve with thai chicken salad

This Thai chicken salad works well as a main dish for lunch or a light dinner. It’s packed with protein and vegetables, so it’s filling enough to stand on its own.

If you want to make it heartier, serve it over a bed of jasmine rice, coconut rice, or quinoa. The grains soak up the extra peanut dressing and turn this into a more substantial meal.

This salad is perfect for potlucks, picnics, or summer gatherings. Just pack the dressing separately and toss everything together right before serving so it stays crisp.

how to store

Store. Add the undressed salad to an airtight container in the refrigerator for 2-3 days. Keep the vegetables, chicken, and toppings together but don’t add the dressing until you’re ready to eat.

Store the dressing separately in an airtight container in the fridge for up to 4 days. The dressing may thicken as it sits. Just stir it well or add a splash of water to thin it out before using for better consistency.

Crispy wontons should be added just before serving. If you add them too early, they’ll get soggy from the dressing.

Note: If you dress the salad ahead of time, it will wilt after a few hours. The leftovers are still tasty for 1-2 days, but the texture won’t be as crisp.

A black bowl filled with mixed greens topped with shredded chicken, thin crispy tortilla strips, grated carrots, and a sprinkling of chopped green onions.

more of our favorite chicken salads

Finally, if you make this Thai chicken salad recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

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