Can I make Thai Chicken Salad ahead of time?

Yes, you can prepare the salad ahead of time, but it’s best to keep the dressing separate until you're ready to serve. The salt in the dressing can draw moisture from the cabbage, making it less crisp. To maintain the best texture, store the salad and dressing in separate containers and combine them just before serving.

Can I use a different type of protein for this salad?

Absolutely! While shredded chicken is the star of this recipe, you can easily swap it with grilled shrimp, tofu, or even grilled beef. Just make sure the protein is cooked and sliced into bite-sized pieces for the best results.

Is the Thai Chicken Salad spicy?

The Thai Chicken Salad has a mild level of spice thanks to the sriracha sauce, which adds flavor without overwhelming the dish. If you prefer a spicier version, feel free to add extra sriracha or even fresh chilies to the dressing for an added kick.

How long will the leftover Thai Chicken Salad last?

Leftover Thai Chicken Salad can be refrigerated for up to 2 days. However, the salad is best enjoyed fresh, as the cabbage can wilt over time, and the dressing may make the vegetables soggy. Make sure to store the salad and dressing separately for the best freshness.

Thai Chicken Salad: Easy & Delicious Recipe

Name: Thai Chicken Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai-American
Ingredients: 1/2 cup peanut butter; 1/4 cup soy sauce; 1/4 cup chicken broth; 2 tablespoons lime juice; 2 tablespoons honey; 1 teaspoon sriracha sauce (or hot sauce); 3/4 teaspoon garlic powder; 1/2 teaspoon toasted sesame oil; 1/2 teaspoon ground ginger; 4 cups shredded chicken; 4 cups green cabbage, shredded; 1 cup red cabbage, shredded; 1 red bell pepper, diced; 1 cup carrots, julienned; 1 (11 oz.) can mandarin oranges, drained and patted dry; 1/2 cup green onions, sliced; 1/4 cup cilantro, roughly chopped; 1/2 cup honey roasted peanuts; 1/3 cup slivered almonds; Optional: Chow Mein noodles, crispy wonton strips, toasted sesame seeds

Description

This Thai Chicken Salad is a fresh and vibrant dish that combines crunchy vegetables, tender shredded chicken, and a tangy peanut dressing. It’s the perfect balance of savory, sweet, and slightly spicy flavors, making it an ideal choice for a quick lunch or dinner. The salad can be easily customized with alternative proteins and vegetables, and it’s a great option for meal prep.

Ingredients

Scale

1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup chicken broth
2 tablespoons lime juice
2 tablespoons honey
1 teaspoon sriracha sauce (or hot sauce)
3/4 teaspoon garlic powder
1/2 teaspoon toasted sesame oil
1/2 teaspoon ground ginger
4 cups shredded chicken
4 cups green cabbage, shredded
1 cup red cabbage, shredded
1 red bell pepper, diced
1 cup carrots, julienned
1 (11 oz.) can mandarin oranges, drained and patted dry
1/2 cup green onions, sliced
1/4 cup cilantro, roughly chopped
1/2 cup honey roasted peanuts
1/3 cup slivered almonds
Optional: Chow Mein noodles, crispy wonton strips, toasted sesame seeds

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Instructions

Combine the peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ground ginger in a food processor or large bowl. Whisk or blend until smooth.
Chill the dressing in the refrigerator until ready to serve.
Shred the chicken if not already done. If using fresh chicken, simmer it gently for 15-20 minutes until cooked through and shred it with two forks.
In a large bowl, combine the shredded chicken, green cabbage, red cabbage, bell pepper, carrots, mandarin oranges, green onions, and cilantro.
When ready to serve, drizzle the chilled dressing over the salad and toss gently to coat all the ingredients.
Top the salad with honey roasted peanuts and slivered almonds. Optional garnishes include crispy wonton strips or chow mein noodles for extra crunch.

Notes

Don’t add dressing until ready to serve to keep the cabbage crisp.
Rotisserie chicken can be used for convenience.
To increase the heat, add more sriracha or fresh chili peppers to the dressing.
If you prefer, substitute the mandarins with other fruits like pineapple or fresh orange segments.

Prep Time: 15 minutes
Cook Time: 20 minutes (if cooking chicken)
Category: Salad
Method: Tossing and Blending
Cuisine: Thai-American

Nutrition

Serving Size: 1 serving
Calories: 459
Sugar: 17g
Sodium: 866mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 6g
Protein: 37g
Cholesterol: 70mg