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Thai Chicken Salad with Peanut Lime Dressing

Thai chicken salad with peanut lime dressing featuring tender shredded chicken, crunchy cabbage, and a creamy peanut-lime sauce. Toss everything until evenly coated for a fresh, colorful salad with bold, tangy flavor.
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Prep Time 20 minutes
Chill 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Asian, Thai
Calories: 520
Ingredients Method Notes

Ingredients
  

Salad
  • 3 cup cooked shredded chicken Use plain cooked chicken; shred into bite-size pieces.
  • 4 cup green cabbage Shred thin for crunch.
  • 2 cup purple cabbage Shred thin for color and texture.
  • 1 cup carrots Shred or grate into matchstick pieces.
  • 1 red bell pepper Thinly sliced.
  • 1 cucumber Slice into matchsticks for crisp bite.
  • 3 green onions Sliced.
  • 0.5 cup cilantro Chopped.
  • 0.33 cup chopped peanuts For topping; keep some for garnish.
Peanut Lime Dressing
  • 0.25 cup creamy peanut butter Stir smooth before mixing.
  • 2 tbsp soy sauce Use regular or low-sodium soy sauce.
  • 2 tbsp fresh lime juice Juice from fresh limes.
  • 1 tbsp honey Adds gentle sweetness.
  • 1 tsp sesame oil Adds toasted aroma.
  • 1 tbsp rice vinegar Brightens the dressing.
  • 3 tbsp warm water Start with 2 tbsp and add more as needed to loosen.

Method
 

Build the salad
  1. In a large bowl, combine green cabbage, purple cabbage, carrots, red bell pepper, cucumber, and green onions.
  2. Add cooked shredded chicken and cilantro to the bowl, then fold gently so the chicken is evenly distributed.
Mix the peanut lime dressing
  1. In a bowl, whisk creamy peanut butter, soy sauce, fresh lime juice, honey, sesame oil, and rice vinegar until smooth.
  2. Whisk in warm water, 1 tablespoon at a time, until the dressing is pourable and coats the back of a spoon.
Assemble and serve
  1. Pour the peanut lime dressing over the salad and toss until evenly coated, with no dry cabbage visible.
  2. Sprinkle chopped peanuts on top for crunch.
  3. Serve immediately, or chill for 30 minutes before serving for the flavors to meld.

Notes

Pro tip: loosen the dressing with warm water gradually—stop once it flows but still clings to the cabbage. Refrigerate covered up to 3 days; the salad stays crispest the first 1–2 days. Freezing is not recommended due to cabbage texture. For a nut-allergy-friendly swap, use sunflower seed butter in place of creamy peanut butter.