If you’re craving something fresh, flavorful, and satisfying, this Thai Chicken Crunch Salad will absolutely hit the spot! Packed with a rainbow of shredded veggies, crispy seasoned chicken, and a creamy, nutty Thai peanut dressing, this salad isn’t just good for you—it’s straight-up addictive. The mix of textures, colors, and sweet-spicy-tangy notes makes it a total crowd-pleaser. Whether you’re looking for a quick lunch, light dinner, or something exciting for meal prep, this dish delivers major taste without tons of fuss. Bonus? It’s super customizable, so feel free to toss in your favorite veggies or adjust the heat level to your liking!
What You Need to Make This Recipe
Ingredients
- For the Salad:
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 large carrot, shredded
- 1 red bell pepper, thinly sliced
- ½ cup shelled edamame
- ½ cup chopped cilantro
- ¼ cup green onions, sliced
- ½ cup roasted peanuts, roughly chopped
- 1 tablespoon sesame seeds (optional)
- 1–2 cups cooked chicken (grilled or baked), cubed or shredded
- For the Thai Peanut Dressing:
- ¼ cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- Juice of 1 lime
- 2–3 tablespoons warm water (to thin)
Equipment
- Large mixing bowl
- Whisk
- Cutting board & knife
- Measuring cups & spoons
- Salad tongs or serving spoon
How to Make Thai Chicken Crunch Salad Recipe
- Prepare the dressing:
In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup (or honey), ginger, garlic, and lime juice. Add warm water a tablespoon at a time until it reaches your desired consistency. - Assemble the salad:
In a large bowl, combine the red and green cabbage, shredded carrot, bell pepper, edamame, green onions, and cilantro. - Add chicken:
Toss in the cooked chicken. This can be leftover grilled chicken, rotisserie, or baked chicken breast for convenience. - Pour dressing:
Drizzle the Thai peanut dressing over the salad ingredients and toss everything together until well coated. - Top and serve:
Sprinkle with chopped peanuts and sesame seeds for crunch. Serve immediately or chill for a few minutes to let the flavors meld.
Pro Tips For Making This Recipe
- Use pre-shredded veggies to save time—bagged coleslaw mix works great!
- Customize the protein: Swap chicken for tofu or shrimp for a different twist.
- Adjust the spice: Add chili flakes or sriracha to the dressing if you love heat.
- Make it ahead: Keep dressing separate until ready to eat to prevent sogginess.
- Double the dressing: It’s so good, you’ll want extra for dipping or future salads.
Frequently Asked Questions
Can I make this salad vegan?
Absolutely! Replace the chicken with baked tofu or chickpeas and use maple syrup instead of honey.
Is this salad good for meal prep?
Yes! Store the salad and dressing separately and mix when ready to eat to keep everything crisp.
What type of peanut butter works best?
Creamy natural peanut butter (with just peanuts and salt) gives the best flavor and texture.
Can I make the dressing in advance?
Yes! It keeps well in the fridge for up to 5 days—just stir or shake before using.
Can I use bagged coleslaw mix?
Definitely. It’s a great time-saver and still adds plenty of crunch and color.