Crunchy Thai Chicken Salad with Peanut Dressing (Fresh, Healthy & Flavor Packed!)

If you love salads that are crisp, colorful, and bursting with bold flavors, this Crunchy Thai Chicken Salad with Peanut Dressing is about to become one of your go-to meals. It’s fresh, vibrant, satisfying, and packed with textures—from crunchy cabbage and carrots to juicy chicken and roasted peanuts. Everything is topped with the most delicious creamy peanut dressing that ties all the flavors together in the best possible way.

This salad is inspired by Thai-style flavors we all love: peanut, lime, garlic, soy, cilantro, chili, and fresh veggies. While not an authentic Thai dish, it’s a western-style fusion salad that captures the refreshing, vibrant spirit of Southeast Asian flavor combinations.

It’s perfect for meal prep, light lunches, summer dinners, and anyone looking for a healthier, high-protein recipe that tastes amazing. The combination of lean grilled chicken, crisp vegetables, and protein-rich peanuts keeps you full, energized, and craving more.

Whether you’re cooking for yourself, preparing lunches for the week, or serving guests, this salad is fresh, colorful, impressive, and so easy to make.

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Why This Thai Chicken Salad Is So Popular

1. Ultra-Crunchy & Fresh

Cabbage, peppers, carrots, peanuts, and cucumbers give unbeatable texture.

2. The BEST Peanut Dressing

Creamy, savory-sweet, garlicky, and restaurant-level delicious.

3. High-Protein & Healthy

Chicken + peanuts + fresh veggies = balanced, satisfying, and nutrient-rich.

4. Customizable

Swap veggies, use tofu instead of chicken, add noodles—endless variations.

5. Meal Prep Friendly

Stays crunchy for hours; dressing stores perfectly.

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Ingredients

For the Salad

• 2 cups cooked grilled chicken (sliced or shredded)
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, shredded or julienned
• 1 red bell pepper, thinly sliced
• 1 small cucumber, chopped
• 3 green onions, chopped
• ¼ cup chopped cilantro
• ¼ cup roasted peanuts, roughly chopped
• Optional: sliced jalapeños or crushed red pepper for heat

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For the Creamy Peanut Dressing

• ⅓ cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp lime juice
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1–2 tbsp warm water (to thin)
• Optional: ½–1 tsp sriracha for spice

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Instructions

Make the Peanut Dressing

1. In a bowl, whisk peanut butter, soy sauce, rice vinegar, honey, lime juice, garlic, and ginger.
2. Add warm water 1 tablespoon at a time until smooth and pourable.
3. Adjust sweet/spicy/salty flavor to taste.

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Assemble the Salad

1. In a large bowl, combine green cabbage, red cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.
2. Add sliced chicken on top.
3. Drizzle with peanut dressing.
4. Toss to coat.
5. Top with chopped peanuts and extra cilantro.

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Customize Your Salad

Make It Vegetarian

Swap chicken for tofu, tempeh, or edamame.

Make It Spicy

Add sriracha, chili flakes, or fresh Thai chilis.

Add Crunch

Sesame seeds, wonton strips, or toasted cashews.

Add Noodles

Rice noodles or soba noodles turn it into a full meal.

Add Fruit

Mango or mandarin oranges pair beautifully.

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Serving Suggestions

Serve this salad:

• For lunch meal prep
• As a light dinner
• At summer gatherings
• With grilled meats or seafood
• As a refreshing side for BBQs

You can also serve it in mason jars for picnic-ready meals.

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Storage Instructions

• Salad (without dressing): 2–3 days
• Dressing: Up to 1 week in fridge
• Assembled: Best eaten immediately

Pro tip: Keep dressing separate until ready to serve so veggies stay crisp.