Can I make Thai Chicken Salad ahead of time?

Yes! It’s great for meal prep. Keep the salad and dressing separate until you’re ready to eat. That way the cabbage stays crisp and not sad.

How do I store leftovers?

Store in an airtight container in the fridge. If it’s already dressed, it’ll still be tasty for about 1–2 days , but it will soften. If stored undressed, it’ll stay crisp closer to 3 days .

What’s the best chicken to use?

Anything shredded works: rotisserie chicken, leftover grilled chicken, baked chicken breasts—whatever you’ve got. This Thai Chicken Salad is very “use what’s in the fridge” friendly.

Can I swap the cabbage?

Totally. Napa cabbage is softer and sweeter. You can also mix in romaine for extra “salad vibes,” but cabbage is the crunch champion here.

Is the dressing very spicy?

Not with 1 teaspoon sriracha—it’s more of a gentle kick. If you’re serving kids or spice-sensitive folks, start with half and let everyone add more at the table.

Thai Chicken Salad: 1 Irresistible Crunchy Power Bowl

Description

This Thai Chicken Salad is fresh, crunchy, and packed with bold flavor. Shredded chicken, crisp cabbage, carrots, sweet mandarin oranges, and roasted peanuts are tossed in a creamy peanut-lime dressing that’s sweet, savory, and slightly spicy. It’s the perfect quick lunch, light dinner, or meal-prep salad that stays satisfying and vibrant in every bite.

Ingredients

Scale

Peanut Dressing

½ cup peanut butter
¼ cup soy sauce
¼ cup chicken broth
2 tablespoons lime juice
2 tablespoons honey
1 teaspoon sriracha (or hot sauce)
¾ teaspoon garlic powder
½ teaspoon toasted sesame oil
½ teaspoon ground ginger

Salad

4 cups shredded chicken
4 cups green cabbage, shredded
1 cup red cabbage, shredded
1 red bell pepper, diced
1 cup carrots, julienned
1 (11 oz) can mandarin oranges, drained and patted dry
½ cup green onions, sliced
¼ cup cilantro, roughly chopped
½ cup honey roasted peanuts
⅓ cup slivered almonds

Optional Toppings

Chow Mein noodles
Crispy wonton strips
Toasted sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Prepare the dressing.
Add the peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ginger to a food processor or bowl.
Blend or whisk.
Process or whisk until smooth and creamy. Cover and refrigerate until ready to serve.
Prepare the salad base.
In a large bowl combine shredded chicken, green cabbage, red cabbage, bell pepper, carrots, mandarin oranges, green onions, cilantro, peanuts, and almonds.
Add the dressing.
Pour the dressing over the salad in small increments and toss until everything is evenly coated.
Add toppings and serve.
Sprinkle with chow mein noodles, crispy wonton strips, or sesame seeds if desired. Serve immediately and enjoy.

Notes

• Rotisserie chicken works perfectly and saves time.
• Add dressing just before serving to keep the cabbage crisp.
• For extra spice, increase the sriracha or add chili flakes.
• Store leftovers in the refrigerator for up to 2 days.
• Keep dressing separate if meal prepping for the week.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad , Lunch
Method: No cook
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 9 g
Sodium: 720 mg
Fat: 22 g
Saturated Fat: 4 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 70 mg