Thai Chicken Salad

Thai Chicken Salad brings together tender shredded chicken, crisp cabbage, colorful vegetables, and a creamy peanut-lime dressing in one generous bowl. Fresh ginger, garlic, lime zest, and a touch of sriracha keep the dressing bright, while honey softens the tang and ties everything together. Edamame adds extra substance, while cilantro and mint give every bite a fresh, lively finish.

The real fun comes at the end. Roasted peanuts, sesame seeds, and crispy wonton strips add layers of crunch without making the salad feel heavy. Because cooked chicken does most of the work, this recipe is quick enough for lunch yet satisfying enough for dinner. Prepare the vegetables and dressing ahead, then toss everything shortly before serving. It is colorful, balanced, and easy to customize, but the original combination already delivers the sweet, savory, tangy, and gently spicy notes beautifully.

Recipe Yield: 6 servings

INGREDIENTS

For the Salad:
4 cups shredded cooked chicken, cooled
3 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 1/2 cups matchstick carrots
1 red bell pepper, thinly sliced
1 small English cucumber, halved, seeded, and thinly sliced
1 cup shelled edamame, thawed and patted dry
3/4 cup lightly chopped fresh cilantro
1/2 cup lightly chopped fresh mint
4 green onions, thinly sliced
3/4 cup roasted salted peanuts, roughly chopped
2 tbsp toasted sesame seeds
1 cup crispy wonton strips

For the Peanut-Lime Dressing:
1/2 cup creamy peanut butter
3 tbsp fresh lime juice
1 tbsp unseasoned rice vinegar
3 tbsp low-sodium soy sauce
3 tbsp honey
2 tsp toasted sesame oil
3 tbsp warm water, plus more as needed
2 tsp finely grated fresh ginger
1 garlic clove, finely grated
1 tsp finely grated lime zest
1 tsp sriracha

INSTRUCTIONS

1. Make the dressing:
Whisk the peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, lime zest, and sriracha until smooth. Gradually whisk in the warm water until thick but pourable.

2. Assemble the salad:
Add the chicken, both cabbages, carrots, bell pepper, cucumber, edamame, cilantro, mint, and green onions to a large bowl.

3. Dress the salad:
Pour about three-quarters of the dressing over the salad and toss thoroughly. Add more dressing only as needed until everything is lightly and evenly coated.

4. Add the crunch:
Fold in half the peanuts and sesame seeds. Top with the remaining peanuts, sesame seeds, and crispy wonton strips, then serve immediately.

Helpful Tips to Perfect This Recipe

• Keep every ingredient dry: Seed the cucumber and pat the edamame dry before adding them. Excess moisture can dilute the peanut-lime dressing and soften the cabbage.
• Choose the right peanut butter: Regular creamy peanut butter gives the smoothest, most dependable dressing. When using natural peanut butter, stir it thoroughly and add warm water gradually.
• Cool the chicken first: Warm chicken can wilt the vegetables and absorb too much dressing. Use fully cooled chicken and shred it into comfortable bite-sized pieces.
• Protect the crunch: Prepare the vegetables and dressing ahead, but refrigerate them separately. Add the peanuts, sesame seeds, and wonton strips immediately before serving.