I’m so happy to share this Thai Peanut Chicken Salad because it is crunchy, colorful, and packed with simple flavors. You get tender chicken cooked in a peanut sauce, lots of fresh veggies, and a light dressing that ties everything together. Every bite feels crisp, bright, and a little savory. It works great for lunch or a quick dinner, and it is easy for anyone to make.
Level: Easy
Total Time: about 25 minutes
Prep Time: about 15 minutes
Cook Time: about 10 minutes
Yield: about 4 servings
Course: Main Course
Cuisine: Asian inspired
I still remember the first time I tried a peanut chicken salad at home. The mix of crunchy veggies with warm chicken made the whole bowl feel fun and satisfying. Even the colors made the meal feel special.
This version is packed with simple textures, like crisp cabbage, sweet carrots, and juicy red peppers. The chicken cooks quickly and soaks up an easy peanut sauce that gives a warm, nutty taste. The fresh dressing keeps everything bright and lively. It is the kind of meal you make when you want something hearty but still fresh.
Whether you want an easy weeknight dinner or a packed lunch that stays crunchy, this salad fits right in. It is simple to toss together and tastes great right after you mix it.
How to Make Thai Peanut Chicken Salad
This salad mixes warm peanut coated chicken with crisp veggies and a light, nutty dressing. Here is how everything comes together:
• Bite sized chicken pieces cooked until golden
• A quick peanut sauce made with soy sauce, honey, and a little vinegar
• A simple sesame dressing for the veggies
• A crunchy mix of cabbage, lettuce, carrots, peppers, and snow peas
• Crunchy toppings like slivered almonds and wonton strips
• Fresh cilantro sprinkled on top
This makes a filling salad with lots of texture and very easy steps.
Ingredients
• 1 lb chicken breast or tenders, cut into small pieces
• 2 tbsp sesame oil, divided
• 2 tbsp rice vinegar, divided
• 2 tsp creamy peanut butter
• 3 tsp soy sauce, divided
• 1 tbsp honey, divided
• 1 tsp kosher salt, divided
• 1 large garlic clove, minced
• 1 cup shredded carrots
• 1 cup sliced red bell pepper
• 1 cup roughly chopped snow peas
• 2 cups shredded cabbage mix
• 1 head romaine lettuce, chopped
• 1/2 cup slivered almonds
• 1/2 cup wonton strips
• 1/4 cup chopped cilantro
Directions
- Season the Chicken:
- Sprinkle the chicken pieces with about 3/4 teaspoon of salt and a little pepper.
- Set aside while you heat the pan.
- Cook the Chicken:
- Heat a wok or skillet over medium high heat.
- Add 2 teaspoons of sesame oil, then add the chicken once the pan is hot.
- Cook for about 4 to 5 minutes, turning the pieces until they are golden and cooked through.
- Make the Peanut Sauce:
- In a small bowl, whisk together 2 teaspoons rice vinegar, 2 teaspoons peanut butter, 2 teaspoons soy sauce, and 2 teaspoons honey.
- Stir until smooth.
- Coat the Chicken:
- Lower the heat to medium low and pour the peanut sauce over the cooked chicken.
- Stir for about 1 to 2 minutes until the pieces are coated and shiny.
- Remove the pan from the heat.
- Make the Dressing:
- In the same bowl you used before, whisk the remaining rice vinegar, soy sauce, honey, and garlic.
- Slowly whisk in the rest of the sesame oil.
- Add salt and pepper to taste.
- Build the Salad:
- In a large bowl, add the carrots, bell peppers, snow peas, cabbage mix, romaine, half the almonds, half the wonton strips, and all of the cilantro.
- Pour the dressing over the veggies and toss gently.
- Taste and add salt and pepper if needed.
- Add the Toppings:
- Sprinkle the remaining almonds and wonton strips on top.
- Add the warm peanut chicken over the salad or gently mix it in.
Process Details
• Cooking the Chicken: Cooking the chicken in a hot pan helps it turn golden outside while staying tender inside.
• Balancing the Sauce: The peanut butter brings creaminess, the vinegar adds brightness, and the honey keeps the saltiness from taking over.
• Mixing the Dressing: Whisking slowly helps the dressing blend smoothly so it coats the veggies evenly.
• Using Crisp Veggies: Fresh veggies give crunch that pairs nicely with the warm chicken and soft peanut sauce.
• Layering Textures: Nuts and wonton strips add extra crunch so the salad feels more like a full meal.
Tips for Success
• Cut the chicken pieces the same size so they cook evenly.
• If the chicken sauce feels too thick, add a tiny splash of water to loosen it.
• Use any crunchy veggies you like, such as baby corn, water chestnuts, or extra cabbage.
• Swap almonds for peanuts if you want even more peanut flavor.
• Add the dressing right before serving so the veggies stay crisp.
• If you want a little heat, stir a small pinch of chili flakes into the peanut sauce.
Serving Ideas
• Serve as a main meal in a big bowl with the chicken piled on top.
• Wrap some of the salad in soft tortillas for a quick handheld meal.
• Add extra cilantro or green onions for freshness.
• Pair with a simple fruit salad for a light and colorful plate.
• Enjoy it chilled for a refreshing warm weather lunch.
Storage & Freezing
• Store leftovers in an airtight container in the fridge for about 3 to 4 days.
• Keep the chicken and salad separate if possible so the veggies stay crisp.
• Reheat the chicken gently in the microwave or on the stove with a splash of water to keep it soft.
• The salad is not good for freezing because the fresh veggies lose their crunch.
Nutrition Info (Approximate per Serving)
• Calories: ~340
• Protein: about 30g
• Carbohydrates: about 15g
• Fat: about 19g
• Fiber: about 4g
• Sodium: around 900mg
• Sugar: about 8g
This Thai Peanut Chicken Salad brings together warm chicken, crunchy veggies, and a simple dressing that tastes bright and balanced. Every bite has a mix of tender, crisp, sweet, and savory, making it a great choice for a fresh and filling meal.
I hope you enjoy making this salad as much as I do. It is easy, tasty, and fun to customize, and I think it will quickly become a favorite in your kitchen.
