Thai Chicken Salad
This Thai Chicken Salad is vibrant, crunchy, and packed with flavor. Featuring tender shredded chicken, fresh vegetables, and a bold, spicy peanut dressing, it’s a refreshing and protein-packed dish perfect for warm weather meals.
Ingredients
- 3 –4 cups cooked shredded chicken
- 1 head green cabbage 3–4 cups shredded
- 1 –2 carrots 2 cups grated
- 1 –2 cups grated green papaya or mango optional
- 1 cup chopped cilantro
- ½ cup chopped peanuts
- ½ cup sliced green onions
- 3 –4 red serrano peppers sliced
- Salt and lime juice to taste
For the Peanut Dressing
- ½ cup peanut butter
- ⅓ cup low sodium soy sauce
- ⅓ cup toasted sesame oil
- ¼ cup rice vinegar
- 2 tbsp sambal oelek or sriracha
- 2 tbsp sugar
- 1 knob fresh ginger peeled
- 1 garlic clove peeled
- ¼ cup water to thin
Instructions
- Blend all dressing ingredients until smooth.
- Toss salad with dressing and season with salt and lime juice. Serve chilled.
- See full steps with tips & photos → https://mischacrossing.com/thai-chicken-salad/
Notes
- For a vegetarian version, replace chicken with tofu or edamame.
- Use pre-shredded coleslaw mix to save time.
- Green papaya or mango adds texture and subtle tang—optional but recommended.
- Store leftovers in the fridge for up to 3 days; toss before serving.