Crunchy Thai Chicken Salad with Peanut Dressing (2024)

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This Crunchy Thai Chicken Salad with Peanut Dressing packs a tonflavor! We used store bought rotisserie chicken and crunchy veggies…but this salad, it’s all about the dressing! And wait till you see how quickly it comes together!

This delicious recipe will have you falling in love with salads again! A creamy Thai style dressing the you mix up in your blender. Makes a big batch…nothing worse than not having enough sauce!

Things we love about this Thai salad:

It’s crunchy, and fresh with a big flavors.
A great vessel for rotisserie chicken or cooked chilled shrimp.
You can use all kinds of veggies in it, really whatever you have hanging around
Finally…it has peanut butter on it!

What is Napa Cabbage and do I have to use it in this recipe?

Napa cabbage is an asian variety of cabbage…super simple! It’ has long crinkly leaves and softer texture than the head cabbage we are used to. I’d describe it as a cross between romaine and head cabbage. You find it in the asian section of your produce department, usually right next to the bok choy.
You can substitute any hearty lettuce, like iceberg or romaine.

Tip- When cutting your english cucs, use a spoon to remove the seeds. This will keep your salad nice and crunchy.

How to make the delicious dressing for this

Thai Chicken Salad

I used my favorite Nutri Bullet blender (again). I know! These guys should sponsor my blog. I am not a gadget gal but I love this compact little blender!

A food processor, immersion blender or just a regular blender will give you the same results.

Simply add all the ingredients and whiz it up!

Can I use any nut butter to make this dressing?

Absolutely ! Almond butter or cashew butter would be fabulous in this dressing.

I usually transfer all my dressings to these great squeeze bottles. I use these for everything from olive oil to dishwashing liquid! My fridge is full of them!

A few more tips to make this Crunch Thai Peanut Salad

use left over chicken or buy a rotisserie chicken from your super market
use store bought shredded carrots
substitute cooked shrimp for the chicken
mix up the veggies and add what you have on hand. Zucchini, asparagus, broccoli…skies the limit!

Need some help with this recipe? Check out thisThai Chicken Salad video here!

If you are looking for more recipes for rotisserie chicken…I have a Pinterest board for that here!

You might also likemy Fresh Corn and Avocado Salad .Fresh corn cut right off the cob, no need for cooking. Served with a delicious Honey Lime Vinaigrette!

To Crunch Easy Salads!

Clink!

Kathi

Crunchy Thai Chicken Salad with Peanut Dressing

A super easy main meal salad that uses store bought rotisserie chicken! The dressing packs a ton of flavor!

4.49 from 47 votes

Ingredients

Peanut Dressing

1/2 cup creamy peanut butter
1/3 cup rice vinegar regular vinegar plus one teaspoon of sugar will work in a pinch
1 lime, juiced
1/4 cup vegetable oil
1 tablespoon sesame oil
3 tablespoon soy sauce
3 tablespoons honey
1 tablespoons sugar
2 cloves garlic - chopped
1 tablespoon fresh ginger, peeled and chopped or 1/2 teaspoon ground
1 teaspoon salt
pinch of crushed red pepper flakes

For Salad

1 1/2 cups cooked, shredded chicken
4 cups shredded napa or regular cabbage iceberg or romain will work as well
2 carrots - julienned
1 english cucumber - seeded and sliced
1 red pepper - sliced
2 green onions - sliced on the diagonal
1/2 cup peanuts for garnish
1/2 cup fresh cilantro

Instructions

For Dressing: combine all ingredients in a blender or food processor and pulse until smooth and creamy. If too thick, add one tablespoon of water at a time until it reaches desired consistency. I find 2-3 tablespoons will do.
For Salad: Combine all ingredients in a bowl and toss.
Top with desired amount of Peanut Dressing and and garnish with chopped peanuts if desired.
NOTE: You will not use all the dressing. It is delicious on left over chicken as a dipping sauce.

Notes

A few more tips to make this Crunch Thai Peanut Saladuse left over chicken or buy a rotisserie chicken from your super marketuse store bought shredded carrotssubstitute cooked shrimp for the chickenmix up the veggies and add what you have on hand. Zucchini, asparagus, broccoli...skies the limit!

Nutrition

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Comments

Nick F says
June 1, 2022 at 7:56 pm

I had this recipe book marked for many months and finally made it today. I followed the recipe exactly and the results were awesome. In addition to the peanuts for garnish, I added crispy wonton strips as well for an extra little savoury asian crunch. It presents beautifully and has such a fresh summery Thai flavour. We loved it! I’ll add a little more red pepper flakes and I thought I might do a variation with sliced pork spring rolls on top instead of chicken. Thanks so much for this awesome recipe and the inspiring pictures!!
Reply
- says
  June 2, 2022 at 5:42 am
  We are so glad you loved it Nick! Thanks for the 5 stars and nice comment:).
  See Also
  5-Ingredient Greek Salad Dressing Recipe | Alexandra's Kitchen
  Reply
Wendy says
August 1, 2021 at 2:42 pm
Best use of natural peanut butter in the bottom of the jar that’s slightly drier than you want to spread. I cut about a tsp or2 of the sugar and it was balanced as well. A slightly saltier version that works. I think adding pasta to the veggies will work with the saltier version.
Oops I should admit I took a risk chopping the ginger roughly, next time it’ll be finer. Surprisingly the blender left some in bigger chunks that some will be fine with and some won’t be.
Thanks
Reply
- says
  August 2, 2021 at 6:53 am
  Hi Wendy – We use the peanut dressing on everything! Makes a great dipping sauce for chicken too! Glad you loved it!
  Reply
Beth says
April 18, 2020 at 1:58 pm

I really enjoyed this salad and my boys LOVED it. Will definitely make this again.
Reply
Deb from Whidbey Island says
September 15, 2019 at 3:47 pm

Go whole hog with the fragrance of magical Thai flavors – use a dash of fish sauce ( no. Don’t be afraid) instead of the salt and a slice of Serrano for the pepper flakes. It will be that much more fresh tasting.
Reply
Chelsie says
June 10, 2019 at 8:51 am

This was amazing!!! The dressing was soooo good! I doubled it, because I love dressing. Any idea how long it’ll last in the fridge?
Reply
- LaughingSpatula.com says
  June 10, 2019 at 10:03 am
  So glad you liked it! I would say 4 days or so before the peanut butter gives gets a bit runny.
  Reply
Sue Coulter says
June 1, 2019 at 6:49 pm

We really enjoyed the salad ! It is even better if the cucumber is left out, add 2 cups more cabbage, add a tablespoon of corn starch to the dressing and stir fry the ingredients! I had a partial crown and could not eat crunchy food – hence the stir fry.
Wonderful recipe either way!
Reply
- LaughingSpatula.com says
  June 3, 2019 at 8:33 am
  So glad you liked it! 5 stars maybe? :).
  Reply
Sarah says
January 24, 2019 at 10:47 am

I’ve never written a recipe review before, but this salad deserves it! Absolutely delicious!
Reply
- LaughingSpatula.com says
  January 24, 2019 at 12:10 pm
  High praise! Thank you Sarah, means a lot to us!
  Reply
Jody Helmin says
June 5, 2018 at 6:49 pm

Made this salad tonight and both my husband and I LOVED it!
This will go in my favorites file!
Reply