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Spicy Thai Chicken Salad with Peanut Dressing - Bright, Crunchy, and Full of Flavor

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 medium boneless, skinless chicken breasts (or thighs)
  • Cabbage: 3 cups shredded green or Napa cabbage
  • Carrots: 1 cup shredded or julienned carrots
  • Red Bell Pepper: 1 pepper, thinly sliced
  • Cucumber: 1 small cucumber, halved and sliced
  • Fresh Herbs: 1/2 cup chopped cilantro; optional 1/4 cup mint or Thai basil
  • Green Onions: 3, thinly sliced
  • Peanuts: 1/3 cup roasted, roughly chopped
  • Chilies: 1–2 red Thai chilies or 1 jalapeño, thinly sliced (optional for heat)
  • For the Peanut Dressing:
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon fish sauce (optional but adds depth)
  • 1–2 tablespoons honey or maple syrup
  • 2 tablespoons fresh lime juice, plus more to taste
  • 1 tablespoon rice vinegar
  • 1–2 teaspoons chili-garlic sauce or sriracha, to taste
  • 1–2 teaspoons grated fresh ginger
  • 1 small garlic clove, grated or minced
  • 2–4 tablespoons warm water to thin
  • 1 tablespoon toasted sesame oil (optional for aroma)
  • For Cooking the Chicken (Optional Marinade):
  • 1 tablespoon soy sauce
  • 1 teaspoon lime juice
  • 1 teaspoon neutral oil
  • Pinch of black pepper

Method
 

  1. Prep the chicken. Pat the chicken dry and toss with soy sauce, lime juice, oil, and pepper. Let sit 10–15 minutes while you prep the veggies. If you’re short on time, skip the marinade and season lightly with salt and pepper.
  2. Cook the chicken. Heat a skillet over medium-high. Add a little oil, then cook chicken 5–6 minutes per side, until the center is no longer pink and juices run clear. Rest 5 minutes, then slice or shred. You can also grill or use rotisserie chicken.
  3. Make the dressing. In a bowl, whisk peanut butter, soy sauce, fish sauce, honey, lime juice, rice vinegar, chili-garlic sauce, ginger, and garlic. Add warm water a tablespoon at a time until smooth and pourable. Stir in sesame oil if using. Taste and adjust: more lime for brightness, honey for sweetness, or chili for heat.
  4. Prep the salad base. In a large bowl, combine cabbage, carrots, red bell pepper, cucumber, green onions, and most of the herbs. Add sliced chilies if you like it spicy.
  5. Toss with dressing. Add about two-thirds of the dressing to the bowl and toss until everything is lightly coated. You want it glossy, not soggy. Add more dressing if needed.
  6. Add the chicken and peanuts. Fold in the chicken and most of the peanuts. Toss gently to keep the texture intact.
  7. Finish and serve. Top with remaining herbs and peanuts. Serve with lime wedges and an extra drizzle of dressing if you saved any.