Name: Thai Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai-Inspired
Ingredients: Salad:; 1.5 pounds chicken breast; ½ tablespoon avocado oil; Salt and pepper, to taste; 8 cups chopped romaine lettuce; 1 large red bell pepper, chopped; 1 cup shelled edamame; 1 cup shredded red cabbage; 2 orange carrots, shredded; ½ cup cashew pieces; 1 large avocado, sliced; Wonton toppers (optional); Thai Peanut Dressing:; ⅓ cup peanut butter; 3 tablespoons coconut aminos (or soy sauce/tamari); 2 tablespoons honey (or maple syrup); 1 teaspoon sesame oil; 1 teaspoon rice vinegar; 1 teaspoon minced garlic; 1 teaspoon ginger paste (or freshly grated ginger); Juice of 1 lime; 2 tablespoons non-dairy milk or water; ½ teaspoon Sriracha (optional)

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Thai Chicken Salad is a vibrant, crunchy, and flavor-packed dish that brings together fresh vegetables, grilled chicken, and a creamy-spicy peanut dressing. With a beautiful mix of textures and colors, this wholesome salad makes for a satisfying and energizing meal that’s quick enough for lunch yet impressive enough for dinner.

Why You’ll Love This Recipe

This Thai-inspired chicken salad hits all the right notes—crunchy, creamy, tangy, spicy, and refreshing. It’s a nourishing, protein-packed meal that doesn’t compromise on flavor. The grilled chicken adds heartiness, while the crisp veggies and creamy peanut dressing make every bite irresistible. It’s also easy to customize and naturally gluten-free and dairy-free, making it a great choice for a variety of diets. Thai Chicken Salad

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

1.5 pounds chicken breast
½ tablespoon avocado oil
Salt and pepper, to taste
8 cups chopped romaine lettuce
1 large red bell pepper, chopped
1 cup shelled edamame
1 cup shredded red cabbage
2 orange carrots, shredded
½ cup cashew pieces
1 large avocado, sliced
Wonton toppers (optional)

For the Thai Peanut Dressing:

⅓ cup peanut butter
3 tablespoons coconut aminos (or soy sauce/tamari)
2 tablespoons honey (or maple syrup)
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon minced garlic
1 teaspoon ginger paste (or freshly grated ginger)
Juice of 1 lime
2 tablespoons non-dairy milk or water
½ teaspoon Sriracha (optional)

Directions

Heat a cast iron skillet or grill pan over medium heat and add avocado oil.
Season chicken breasts with salt and pepper. Cook for 3–4 minutes per side, or until golden and the internal temperature reaches 165ºF. Remove from heat and slice into thin strips.
In a large bowl, combine romaine lettuce, red bell pepper, edamame, cabbage, carrots, and cashews. Toss everything together until evenly mixed.
In a small blender or food processor, blend all dressing ingredients until smooth. Add milk or water one tablespoon at a time to reach desired consistency.
Divide the salad mixture into bowls or plates. Top each serving with sliced grilled chicken, avocado, and optional wonton toppers.
Drizzle generously with Thai peanut dressing and serve immediately.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories per serving: 410 kcal

Variations

Vegetarian version: Skip the chicken and add grilled tofu or tempeh for a plant-based option.
Low-carb option: Replace edamame and wontons with additional greens or sliced cucumber.
Spicy upgrade: Increase Sriracha or add chopped Thai chilis to the dressing.
Nut-free dressing: Use sunflower seed butter in place of peanut butter.
Fruit twist: Add mango or mandarin orange slices for a burst of sweetness.

Storage/Reheating

To store, keep the salad components and dressing separate in airtight containers in the refrigerator. Salad will stay fresh for up to 3 days.

Reheating isn’t necessary, as this dish is served cold or at room temperature. If using leftover chicken, warm it separately before adding to the salad if preferred.

FAQs

Can I use rotisserie chicken instead?

Yes, rotisserie chicken is a great shortcut and works well in this recipe. Just slice or shred and add it on top of the salad.

Can I make the peanut dressing ahead of time?

Absolutely. The dressing can be made up to 5 days in advance and stored in the refrigerator in a sealed jar or container.

What can I use instead of peanut butter?

You can use almond butter, cashew butter, or sunflower seed butter as alternatives.

Is this salad good for meal prep?

Yes, just store the salad and dressing separately to keep it fresh. Assemble just before eating.

Can I grill the chicken instead of using a skillet?

Yes, grilled chicken adds great smoky flavor. Just cook until it reaches 165ºF internally.

Is there a way to make this salad vegan?

Yes, replace the chicken with grilled tofu and use maple syrup instead of honey in the dressing.

What other greens can I use besides romaine?

Try mixed greens, spinach, or napa cabbage for a different texture and flavor profile.

Are wonton toppers gluten-free?

Most are not, but you can find or make gluten-free versions if needed, or skip them entirely.

Can I make this salad spicy?

Yes, increase the amount of Sriracha or add crushed red pepper flakes to the dressing for more heat.

How long does the dressing last in the fridge?

It will keep well for up to 5 days in an airtight container. Stir before using if it separates.

Conclusion

This Thai Chicken Salad is a bright, nourishing meal that delivers on every level—flavor, texture, and nutrition. With its creamy peanut dressing and colorful mix of crunchy veggies, it’s a refreshing and satisfying dish you’ll want to make again and again. Whether for lunch, dinner, or meal prep, it’s an easy go-to recipe that brings bold Thai-inspired taste to your table in under 30 minutes.