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This Thai Chicken Salad is bursting with color, texture, and bold, savory-sweet flavor. Loaded with crunchy vegetables, tender shredded chicken, juicy mandarin oranges, and a rich, tangy peanut dressing, it’s a vibrant dish that works for lunch, dinner, or entertaining guests.

Ingredients

For the Peanut Dressing

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

For the Salad

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

Optional Toppings

Crispy chow mein noodles
Wonton strips
Toasted sesame seeds

Instructions

Prepare the Dressing:
In a food processor or mixing bowl, combine all dressing ingredients. Blend or whisk until smooth and creamy. Cover and refrigerate until ready to use.
Assemble the Salad:
In a large bowl, combine shredded chicken, cabbages, bell pepper, carrots, mandarin oranges, green onions, cilantro, peanuts, and almonds.
Dress and Serve:
Just before serving, add the dressing gradually, tossing the salad until everything is well-coated to your liking. Top with any desired optional toppings and enjoy!

Why You’ll Love This Recipe

Bold flavors: The creamy peanut dressing is savory, sweet, tangy, and just a little spicy.
Great texture: Crisp veggies, tender chicken, juicy oranges, and crunchy nuts make every bite exciting.
Nutritious and satisfying: Packed with protein and fiber, it’s a wholesome, filling meal.
Easy to prep: Make ahead for meal prep or gatherings.

Tips

Use rotisserie chicken for a quick, flavorful option.
Pat mandarin oranges dry to prevent the salad from becoming watery.
If the dressing is too thick, thin it out with a little extra broth or water.
Mix the dressing separately and toss it just before serving to keep the salad fresh and crisp.

Variations and Substitutions

Vegetarian version: Swap chicken for tofu or edamame.
Nut-free: Use sunflower seed butter and omit the peanuts and almonds.
Add noodles: Toss in cooked rice noodles for a heartier version.
More veggies: Try adding cucumber, snap peas, or shredded lettuce.
Spicier dressing: Add more sriracha or a pinch of red pepper flakes.

FAQs

Can I make this salad ahead of time?
Yes! Prep the salad and dressing separately. Combine just before serving for the best texture.

How long will it keep?
Leftovers (dressed) will stay fresh in the fridge for about 2 days. For longer storage, keep the dressing and salad separate.

Is this salad served hot or cold?
It’s best served cold or at room temperature.

Serving

Serve as a main course for lunch or dinner.
Make it into lettuce wraps for a fun, low-carb twist.
Perfect for potlucks, BBQs, or picnics.
Pair with a light soup or spring rolls for a complete meal.

Suggestions

Garnish with lime wedges or a drizzle of extra sriracha for extra flair.
Use leftovers in wraps or sandwiches.
Turn it into a mason jar salad for easy grab-and-go meals.