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Quick Creamy Thai Chicken Salad Recipe with Easy Peanut Dressing

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A quick, creamy Thai-inspired chicken salad with a flavorful peanut dressing that is fresh, crunchy, and perfect for busy nights or light meals.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or chopped (about 300g) – rotisserie chicken works great
  • 2 cups green cabbage, thinly sliced (about 150g)
  • 1 cup carrot, julienned or grated (about 120g)
  • 1/2 cup red bell pepper, thinly sliced (about 75g) – optional
  • 1/4 cup green onions, chopped (about 25g)
  • 1/4 cup fresh cilantro leaves, loosely packed
  • 1/4 cup chopped roasted peanuts (about 30g) – for garnish
  • 1/4 cup natural creamy peanut butter (about 60ml)
  • 3 tablespoons full-fat coconut milk (about 45ml)
  • 2 tablespoons fresh lime juice (about 30ml)
  • 2 tablespoons soy sauce or tamari (about 30ml)
  • 1 tablespoon honey or maple syrup (about 15ml)
  • 1 clove fresh garlic, minced
  • 1 teaspoon grated fresh ginger (about 5g) – optional
  • 2–3 tablespoons water (about 30-45ml) – to thin dressing
  • Pinch of red pepper flakes or sriracha – optional for heat

Instructions

  1. Thinly slice the cabbage, julienne or grate the carrot, slice the red bell pepper, and chop the green onions and cilantro. Shred or chop the cooked chicken into bite-sized pieces. This should take about 10-12 minutes.
  2. In a small bowl or jar, combine peanut butter, coconut milk, lime juice, soy sauce, honey, minced garlic, and grated ginger. Whisk or shake vigorously until smooth. Add water a tablespoon at a time to reach a creamy but pourable consistency. This takes about 5 minutes.
  3. In a mixing bowl, combine cabbage, carrot, bell pepper, green onions, cilantro, and chicken. Drizzle the peanut dressing over the top and toss gently but thoroughly to coat everything evenly. This takes about 3-5 minutes.
  4. Sprinkle chopped roasted peanuts over the salad for crunch. Add extra cilantro leaves for color if desired. Serve immediately or chill for 10-15 minutes if preferred slightly cooler.

Notes

Warm peanut butter slightly if thick or cold for easier mixing. Adjust lime juice to taste for desired tanginess. Store dressing separately if making ahead to avoid soggy salad. Toss gently and add dressing gradually to coat without overdressing. Fresh herbs like cilantro are recommended but can be substituted with mint or basil. For vegan version, replace chicken with tofu or tempeh and honey with maple syrup. Use tamari for gluten-free option.

Nutrition

Keywords: Thai chicken salad, peanut dressing, quick salad, creamy salad, healthy chicken salad, easy dinner, Thai-inspired, rotisserie chicken salad

Find it online: https://bouncybowl.com/quick-creamy-thai-chicken-salad-recipe-with-easy-peanut-dressing/