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Thai Peanut Chicken Salad

Thai Peanut Chicken Salad

Eleanor Craig
Inspired by Thai street-food satay and the crisp, refreshing textures of som tam-style salads, this Thai Peanut Chicken Salad balances creamy, tangy, salty, and spicy notes in every bite. Juicy seared chicken mingles with crunchy cabbage, sweet bell pepper, and herbs, all glossed in a velvety peanut-lime dressing. It’s vibrant, satisfying, and designed for maximum crunch with a clean, lingering finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Salad
Cuisine East / Southeast Asian
Servings 4 servings
Calories 508 kcal

Equipment

  • Cutting board
  • Chef's Knife
  • Large mixing bowl
  • Medium bowl
  • Whisk
  • Measuring cups and spoons
  • Microplane or fine grater
  • Large skillet
  • Tongs
  • Instant-read thermometer

Ingredients
 
 

For the Salad:

  • 4 cups Napa cabbage thinly shredded
  • 2 cups red cabbage thinly shredded
  • 1 cup carrots julienned or shredded
  • 1 cup red bell pepper thinly sliced
  • 1 cup English cucumber halved lengthwise, seeded, thinly sliced
  • ½ cup scallions thinly sliced
  • 1 cup fresh cilantro leaves loosely packed, roughly chopped
  • ½ cup fresh mint leaves loosely packed, torn
  • ½ cup roasted salted peanuts roughly chopped

For the Peanut Dressing:

  • ⅓ cup creamy peanut butter
  • 3 tbsp warm water to loosen the peanut butter
  • 3 tbsp fresh lime juice
  • 1 tbsp rice vinegar
  • 1 ½ tbsp low-sodium soy sauce
  • 1 tsp fish sauce
  • 1 ½ tbsp honey or brown sugar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic finely grated
  • 1 tbsp fresh ginger finely grated
  • 1 tsp chili-garlic sauce or sriracha, to taste

For the Chicken:

  • 1 lb boneless skinless chicken breasts patted dry
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp neutral oil for sautéing

To Serve:

  • 4 wedges lime for squeezing over
  • 2 tsp toasted sesame seeds

Instructions
 

  • Prep the Vegetables (about 10 minutes): Wash and dry all produce thoroughly so the dressing clings. Thinly shred the Napa and red cabbage, julienne the carrots, slice the bell pepper and cucumber, and cut the scallions. Roughly chop the cilantro and tear the mint. Combine everything in a large mixing bowl and refrigerate while you make the dressing.
  • Whisk the Peanut Dressing (5 minutes): In a medium bowl, whisk the peanut butter with the warm water until smooth and glossy. Add lime juice, rice vinegar, soy sauce, fish sauce, honey, toasted sesame oil, grated garlic, grated ginger, and chili-garlic sauce; whisk until emulsified and pourable. If needed, adjust thickness with an extra 1–2 teaspoons warm water. Taste and balance: add a pinch of salt for savoriness, honey for sweetness, or lime for brightness.
  • Cook the Chicken (8–10 minutes plus 5-minute rest): Season the chicken on both sides with kosher salt and black pepper. Heat a large skillet over medium-high until hot, then add the neutral oil; it should shimmer but not smoke. Sear the chicken 4–5 minutes per side until deeply golden and the thickest part reaches 165°F / 74°C on an instant-read thermometer. Transfer to a board, rest 5 minutes to reabsorb juices, then slice thinly against the grain.
  • Dress and Toss: Return the chilled vegetables to the counter. Drizzle about half of the peanut dressing over the salad and toss with tongs until lightly and evenly coated. Add the sliced chicken and most of the chopped peanuts; toss again, adding more dressing as needed to achieve a silky sheen without pooling.
  • Finish and Serve: Plate the salad and sprinkle with the remaining peanuts and toasted sesame seeds. Serve immediately with lime wedges for squeezing over just before eating to brighten the flavors.

Notes

Chef’s Tips:

  • Knife Work Matters: Slice the cabbage as thin as paper for the best crunch-to-dressing ratio.
  • Texture Tuning: If the dressing thickens as it sits, whisk in warm water 1 teaspoon at a time until it flows like heavy cream.
  • Make-Ahead: The dressing keeps in the refrigerator for up to 7 days; whisk before using. Prep the vegetables up to 1 day ahead and keep them dry and chilled.
  • Protein Swaps: Grilled thighs, rotisserie chicken, or chilled poached chicken all work beautifully; just slice thin and toss gently.
  • Heat Level: Increase chili-garlic sauce to taste, or add thinly sliced fresh chiles to the salad for a brighter kick.

Nutrition

Calories: 508kcalCarbohydrates: 31gProtein: 38gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 73mgSodium: 1330mgPotassium: 1343mgFiber: 8gSugar: 16gVitamin A: 7953IUVitamin C: 107mgCalcium: 175mgIron: 3mg
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