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close-up of Thai chicken salad in serving bowl
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4.70 from 53 votes

Thai Chicken Salad with Peanut Dressing

This Thai chicken salad with peanut dressing is so fresh, bright, and easy to make! It's a great way to use leftover or rotisserie chicken, and it's on your table in just 20 minutes.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Thai
Keyword: Thai chicken salad recipe
Servings: 6
Author: Natasha Bull

Ingredients

  • 1 pound coleslaw mix
  • 3 cups shredded cooked chicken 
  • 1/4 cup scallions chopped
  • 1 red bell pepper chopped
  • 1/2 cup chopped peanuts
  • Small handful fresh cilantro chopped (optional but recommended)
  • Small handful fresh basil sliced thin or torn (optional)
  • Salt & pepper to taste

Dressing:

  • 5 tablespoons creamy peanut butter see note
  • 3 tablespoons water or more as needed
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon pure sesame oil see note
  • 1 teaspoon fresh ginger grated 
  • 1/4 teaspoon garlic powder

Instructions

  • Add the dressing ingredients to a medium-sized bowl and whisk together until smooth. Taste and adjust (e.g. add more lime juice or honey). If your dressing comes out really thick (peanut butter brands can vary), add even more water than suggested.
  • Prep all the salad ingredients and them add to a large bowl. Toss with the dressing and serve immediately. Season with salt & pepper as needed.

Notes

  • I don't recommend using natural peanut butter for this recipe as the flavors and texture can be a bit off. I would use it sparingly and then taste and adjust the dressing as needed.
  • I use the sesame oil found in the Asian section of the grocery store. It's got quite a strong/nutty flavor. It's darker in color and sometimes you'll find it labeled as toasted sesame oil. I just buy whichever brand is in stock.
  • You don't need to add the cilantro or basil, but they definitely add extra flavor and freshness.
  • Helpful hint: It's much easier to grate ginger when it's frozen. I always keep some fresh ginger in my freezer for when I need it. It also helps reduce waste (I always seem to waste fresh ginger when I don't use it in time!). 
  • Serves 4-6. You may want to halve it if you don't want leftovers.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 251kcal | Carbohydrates: 14g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 434mg | Potassium: 423mg | Fiber: 4g | Sugar: 8g | Vitamin A: 819IU | Vitamin C: 55mg | Calcium: 55mg | Iron: 2mg