Name: Thai Chicken Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Thai
Ingredients: 1 (8-ounce) package raw coleslaw mix; 3 cups shredded cooked chicken; 5 scallions, thinly sliced; 1 red bell pepper, cored, very thinly sliced lengthwise then cut in half widthwise; 1 jalapeño, very thinly sliced widthwise or diced; 1/2 cup roasted peanuts, roughly chopped; 1/2 cup creamy peanut butter; 1/4 cup toasted sesame oil; 1/4 cup rice vinegar; 1/4 cup water; 1 tablespoon sriracha; 1 teaspoon table salt

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Introduction

This Thai Chicken Salad is a fresh, vibrant dish packed with bold flavors and textures. Combining tender chicken, crunchy vegetables, and a creamy peanut dressing, it’s perfect for a light lunch or a refreshing dinner.

Ingredients

1 (8-ounce) package raw coleslaw mix
3 cups shredded cooked chicken
5 scallions, thinly sliced
1 red bell pepper, cored, very thinly sliced lengthwise then cut in half widthwise
1 jalapeño, very thinly sliced widthwise or diced
1/2 cup roasted peanuts, roughly chopped
1/2 cup creamy peanut butter
1/4 cup toasted sesame oil
1/4 cup rice vinegar
1/4 cup water
1 tablespoon sriracha
1 teaspoon table salt

Instructions

Step 1: Add the raw coleslaw mix, shredded chicken, sliced scallions, red bell pepper, jalapeño, and chopped roasted peanuts into a large bowl that’s big enough to toss the salad. Set this bowl aside while you prepare the dressing.
Step 2: In a medium microwave-safe bowl or measuring glass, combine peanut butter, rice vinegar, water, sriracha, and salt. Microwave uncovered on high for about 15 seconds until the peanut butter is just softened.
Step 3: Whisk in the toasted sesame oil into the peanut butter mixture until it becomes very smooth and fully combined, which should take about a minute.
Step 4: Pour the peanut dressing over the salad ingredients and toss thoroughly until everything is well coated and mixed.
Step 5: Serve the salad immediately for the best fresh flavor and crunch.

Tips & Variations

For a spicier kick, add extra sriracha or fresh chopped chili to the dressing.
Substitute shredded chicken with cooked shrimp or tofu for a different protein option.
Use crunchy peanut butter for added texture in the dressing if you prefer.
Toast your own peanuts for a fresher, more robust flavor.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep the vegetables crisp. Leftover salad is best enjoyed cold or at room temperature; avoid reheating to preserve the fresh textures.

How to Serve

A close-up shot of a white bowl filled with several colorful layers of ingredients arranged in sections: shredded white chicken on the left, sliced green jalapeños above it, shredded white cabbage with orange carrot bits at the top right, thin slices of red bell pepper to the right, chopped peanuts at the bottom right, and chopped green onions at the bottom center. In the middle, a thick, creamy light brown sauce is being poured from a clear container, flowing smoothly over the layers. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut in the dressing?

Yes, although peanuts are traditional in this recipe, you can substitute almond butter or cashew butter. Keep in mind the flavor and texture will change slightly.

Is this salad gluten-free?

The recipe is naturally gluten-free if you use gluten-free sriracha and rice vinegar. Always check labels to be sure.