Name: Thai Chicken Salad with Peanut Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 3-4 cups shredded rotisserie chicken (approximately 1 entire rotisserie chicken); 1/4 cup scallions, chopped; 1 cup celery, finely chopped; 1 cup red cabbage, chopped; 1 cup shredded carrots, roughly chopped; 1/2 cup peanuts, crushed; 1/4 cup cilantro or Thai basil, or both, chopped; 1 tablespoon sesame seeds; Salt and pepper, to taste; Chow mein noodles (optional, for crunch); 1/3 cup creamy peanut butter (natural or regular); 1/4 cup soy sauce; 2 tablespoons mayonnaise; 2 tablespoons chili crisp/crunch; 1 1/2 tablespoons fresh lime juice (about 1 lime); 1-2 tablespoons honey or granulated sugar, to taste; 1 tablespoon sesame oil; 1 teaspoon freshly grated ginger (or 1/2 teaspoon ground ginger); 1 small garlic clove, grated or minced; 3 tablespoons warm water (plus more as needed); Optional heat: sriracha or red pepper flakes, to taste

Ingredients

3-4 cups shredded rotisserie chicken (about 1 whole rotisserie chicken)

1/4 cup scallions, chopped

1 cup celery, finely chopped

1 cup red cabbage, chopped

1 cup shredded carrots

1/2 cup peanuts, crushed

1/4 cup cilantro or Thai basil (or both), chopped

1 Tbsp sesame seeds

Salt and pepper, to taste

Chow mein noodles (optional, for crunch)

1/3 cup creamy peanut butter (natural or regular)

1/4 cup soy sauce

2 Tbsp mayonnaise

2 Tbsp chili crisp or chili crunch

1½ Tbsp fresh lime juice (about 1 lime)

1-2 Tbsp honey or granulated sugar (to taste)

1 Tbsp sesame oil

1 tsp freshly grated ginger (or 1/2 tsp ground ginger)

1 small garlic clove, grated or minced

3 Tbsp warm water (plus more as needed)

Optional heat: sriracha or red pepper flakes

Instructions

Step 1: Make the dressing by whisking together the peanut butter, mayonnaise, soy sauce, lime juice, honey, sesame oil, chili crisp, ginger, and garlic in a medium bowl until smooth.

Step 2: Gradually whisk in the warm water, a little at a time, until the dressing is creamy and pourable. Adjust flavor by adding more lime juice for brightness, honey for sweetness, or soy sauce for saltiness. Add sriracha or red pepper flakes if you want extra heat.

Step 3: In a large bowl, combine the shredded chicken, scallions, celery, red cabbage, carrots, crushed peanuts, cilantro or Thai basil, and sesame seeds. Season lightly with salt and pepper.

Step 4: Pour the dressing over the salad in increments, tossing gently until the salad is evenly coated to your liking. You may not need all the dressing.

Step 5: Just before serving, top the salad with chow mein noodles for added crunch, or serve them on the side.

Tips & Variations

For a vegetarian version, substitute chicken with firm tofu or chickpeas.

Use fresh herbs like mint alongside cilantro or Thai basil for extra brightness.

If you prefer a spicier salad, increase the chili crisp or add fresh sliced chili peppers.

To keep leftovers fresh, store the salad, dressing, and crunchy noodles separately to avoid sogginess.

Serve wrapped in a tortilla or lettuce leaves for a fun handheld option.

Storage

Store the salad greens and chicken in an airtight container in the refrigerator for up to 3 days. Keep the dressing and chow mein noodles separate to preserve texture. When ready to eat, toss the salad with dressing and add the crunchy noodles just before serving. Reheat is not recommended as this salad is best served fresh and cold.

FAQs

Can I use fresh cooked chicken instead of rotisserie chicken?

Yes, freshly cooked chicken breast or thigh works perfectly. Just shred or chop it finely before combining with the salad ingredients.

Is the peanut dressing gluten-free?

It can be, if you use gluten-free soy sauce or tamari. Check labels on chili crisp and other packaged ingredients to ensure they are gluten-free as well.