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Thai Chicken Salad with Spicy Peanut Sauce

Thai Chicken Salad is hands-down the best salad I have ever made!  Fresh, healthy greens combine with grilled and marinated chicken, veggies, peanuts, a spicy Thai peanut sauce and sweet chili dressing. This is a Thai salad recipe is one you just can’t stop eating and super kid friendly as well.  Now, if you can keep a secret, I will share with you the secret ingredient that makes all the difference….

Thai Chicken Salad with Spicy Thai Peanut Sauce Recipe

Last weekend, our church had a two day conference that was simply outstanding.  After it was over, I left feeling like a better version of myself:  humbled, energized, uplifted, happy and ready to conquer the challenges life flings at me.  We all need that in our lives every so often, don’t we?  Sometimes we don’t realize how far from our goals we have strayed until we take the time to step aside from the daily madness and re-evaluate exactly where we are.

I allowed myself to become too busy to completely recognize I wasn’t where I wanted to be.  Course correction time.  Have you ever had one of those moments when you realize you can do better? Not just better but significantly better.

Thai Chicken Salad with Spicy Thai Peanut Sauce Recipe

After our conference was over on Sunday evening, I served this gorgeous Asian chicken salad for dinner instead of the normal Sunday fare of roast, potatoes, rolls and dessert.  In general, serving a salad as a main dish doesn’t go over very well with the Jones kiddos, but when you replace their most sacred meal of the week with one….boy, oh boy!  You should have seen the looks and heard the grumblings.  However, after actually eating the salad, the response was….(no lie, this is a direct quote)….”If salads always tasted as good as this one, I would eat them all the time!”

This main dish Thai salad recipe was addictive!  The last of it was eaten for lunch two days ago and I can’t stop thinking about it.  Salty, savory, sweet, sour, spicy and completely satisfying.  Honestly, salads can’t get much better than this one.  The fact that it is healthy doesn’t even come into your mind because you are too busy shoving it in your pie hole as fast as you can.
Just toss this Asian chicken salad together in your favorite big serving bowl (this one is my favorite because of the cute handles!) and let the feasting begin.  Remember that however much salad you dress you should eat.  If you aren’t going to eat the whole salad in one sitting, then hold off on the Thai salad dressing and only dress enough for your serving.
My only suggestion for this recipe is to please, please, please don’t try to substitute regular cabbage for the napa cabbage.  If you have never tried napa cabbage, you are really missing out because it is the perfect balance between cabbage and romaine lettuce.  It is like the two mated and had the perfect little leafy baby.  And don’t worry, if I can get it at my store here in the middle of nowhere Minnesota, I’m sure your grocery store carries it as well.
Grilled Thai chicken skewers shish kabobs on a cookie sheet
If you love this Thai Chicken Salad, then you have to try these grilled Thai Chicken Skewers as well!!
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Thai Chicken Salad with Spicy Thai Peanut Sauce

★★★★★ 4.8 from 4 reviews
  • Author: Carole Jones
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Description

My favorite salad recipe because not only is it super healthy, it is completely satisfying as well.  Loaded with chicken, peanuts, veggies and an amazing Thai Salad dressing.

Scale

Ingredients

Thai Chicken Marinade:

  • 1/2 C vegetable oil
  • 2 Tb rice vinegar
  • 1/4 C sugar or 2 Tb Truvia
  • 1 clove garlic, minced
  • 1/2 bunch cilantro, chopped
  • 1 lime, juiced
  • dash of salt and pepper
  • 4 boneless, skinless chicken breasts – about 2 1/2 pounds total

Thai Salad:

  • 2 hearts of romaine, chopped
  • 1/2 large head of napa cabbage, chopped
  • 1 cucumber, peeled, seeded and chopped
  • 2 carrots, shredded
  • 1 red bell pepper, chopped
  • 5 green onions, chopped
  • 1/2 bunch of cilantro, chopped
  • 1 C salted peanuts

Thai Salad Dressing:

  • 1/4 C rice vinegar
  • 1/4 C Thai sweet red chili sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar or Truvia
  • pinch of salt and pepper

Spicy Thai Peanut Sauce:

  • 1/4 C natural peanut butter
  • 2 Tb soy sauce
  • 1 Tb rice vinegar
  • 1 Tb Thai sweet red chili sauce
  • 2 Tb water

Instructions

  1. In a ziplock bag, combine all the ingredients for the chicken marinade. Mush it all around, then place it in the fridge for at least 4 hours to marinade. Cook the chicken either on a hot grill, 6-8 minutes a side or in a 350 degree oven for 40 minutes. Allow it to cool a bit, then chop up all the chicken into bite sized pieces.
  2. Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken. Combine all the dressing ingredients then pour over the salad. Toss until the salad is evenly coated with the dressing. Dish out the individual servings of the salad.
  3. Stir together the ingredients for the peanut sauce in a small bowl. If the sauce is too thick to drizzle, add a bit more water. Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.

**My friend, this post contains Amazon affiliate links which means I receive a small compensation, at no additional cost to you,  if you make a purchase using my link.  If you decide to give this project a try, I will be your bestie if you would use the links from this post.  And no worries….I only link to products that I both use and love! ~Carole 

Reader Interactions

Comments

  2. Yum!! That even looks good to this pregnant lady who thinks NOTHING looks good right now, except maybe chocolate 🙂 When I start attempting to make meals again this is top of the list.

    Reply

  6. I just made this for lunch and it was delicious! Love the tangy spice of the chili and the freshness of the cilantro and the saltiness of the peanut sauce. I can’t wait to make it for my boyfriend… He’s going to love it!

    Reply

  7. This was amazing. A new staple in our house for sure! I substituted eggplant for the chicken and after marinating it, I breaded and pan fried it in a little oil. All the flavors were so great together. Best salad I’ve had in ages.

    Reply

  10. I just made this last night and HOLY YUM! It was heavenly. Unfortunately, I didn’t have cilantro which I thought could really add flavor but it was excellent even without! I’ll be making this time and time again. Thanks for sharing!

    Reply

  11. I made this for dinner last night and just evoked the leftovers for lunch. I used the crockpot for the chicken breast and browned them in a little sesame oil just before serving. It was fabulous- Thanks for the great recipe!

    Reply

  12. This was the best salad I have ever made at home. Probably beats out the majority of salads I’ve eaten at restaurants. Thank you for sharing the deliciousness.

    Reply

  17. This looks amazing! I do have a question, though–I have Asian garlic chili sauce, and I have Thai red curry paste, but I don’t know if I have seen Thai sweet red chili sauce. Would either of the things I have work as a substitute? I’m excited to try this! Also, will another vinegar work? I am kind of cheap 😉

    Reply

  18. David and Leah – Definitely do not use the red curry paste! The garlic chili sauce might work, but I can’t guarantee what your results will be like. The sweet red chili sauce is quite sweet, yet spicy and it really needs those flavors. As far as the vinegar, you could try substituting a different sweet vinegar, like an apple cider vinegar, but again, the flavors will be different and I can’t guarantee what the end result will be. As always, I strongly encourage you to stick the recipe as written.

    Reply

  19. How spicy is spicy? I am a wuss and can’t handle much in terms of spice. You say it’s a sweet chili sauce but is it overpowering with spice? What would you compare it to to give me an idea of the heat? Thanks.

    Reply

  22. This is the best salad I have ever made, and quite possibly eaten. It is amazing!!! I have had it four times this week, and see no reason to slow down. It is sweet, tangy, spicy and fresh. I’m actually eating right now!! It is so good, and deserves a food award. Thanks so much for posting, it’s a treasure. Kristina

    Reply

  23. Kristina- so glad you loved it!! I made it this week as well and my daughter got so many comments from the lunch ladies when she brought the leftovers for lunch at school.

    Reply

  24. This recipe sounds very similar to the Thai Chicken Salad from Panera Bread, my favorite salad! The one from Panera adds fresh edamame beans which is really yummy! Thanks for the recipe

    Reply

    • I’ve never tried that salad from Panera before but I think edamame would be amazing in this salad. Thanks for the suggestion Julie! -Carole

      Reply

  25. This salad was one of the best things I’ve made in a long time! I never feel compelled to leave reviews on food blogs, but this was the exception because the recipe was unbelievably good. Thanks for posting it!

    Reply

  27. My daughter made this for a birthday potluck and it was so fresh and delicious. And you can keep the the leftovers for a couple of days because of the hearty greens in it. So good!

    Reply

  28. I have never posted a response comment to an online recipe; however, this recipe is soooooo yummy it warrants a reply! I searched all over for a good tai chicken salad recipe and chose this one by chance. I am addicted! It tastes very fresh and it’s extremely hearty. I’m on a no carb fast so it’s been the perfect lunch and dinner meal. This is my second week (consecutively) making it!

    Reply

  29. You aren’t kidding about it being addictive. I have found myself making it on a Sunday and making enough to have for lunch a couple times during the week. I added the Chinese noodle doo hickeys to it too and OMG that made it even more addicting.

    Reply

  30. Get in mah belleh!!
    Gonna make this tonight! Hopefully I can find the Napa cabbage. I’ll return to post how it turned out. I like the edamame idea as well and maybe some won ton crispy strips you can find in the salad toppings section in the grocery store. Wish me luck.

    Reply

      • Everything is prepared. Just need to wait for my husband to tell me he’s on his way home from work (which takes about an hour). That’s when I’ll cook the chicken and throw everything together. This was really easy to prepare. I’m not sure if I can wait from my husband. LOL

        Reply

  31. It’s delicious! I added edamame and won ton strips. I tried to post a pic in here, but it won’t let me. Ima go stuff my pie hole now!

    Reply

  33. My goal with the new year is adding more fresh fruits and veggies to our eating routine. This salad was fabulous and a complete meal. The dressing and peanut sauce made it so savory. When a dish requires a fair amount of prep work, I rarely make it more than once. During the chopping I said I probably wouldn’t make it again. After tasting, I quickly changed my mind. Well worth every minute of prep.

    Reply

  34. Is the salad still crunchy for leftovers even though you put the dressing on the entire salad before serving? I know some recipes suggest only putting the dressing on individual servings in order to prevent the entire salad from wilting.

    Reply

  35. Absoloutly delicious. Cilantro in the UK is coriander. I couldn’t get Napa cabbage so just doubled up on the Romaine. About 350 cals per portion, 24g carbs, 22g fat and 13g protein. I’m low carving at the moment and this fits the bill. Thanks Carole

    Reply

  36. What are your thoughts on substituting Rice Vinegar with Regular Distilled White Vinegar and substituting Sesame Oil with Peanut Oil?

    Reply

    • Sonny- I would say the vinegar would not be the best but would be ok if you added a bit more sugar. Apple cider vinegar would be a better substitute than white vinegar. For the sesame oil, it is a must have for sure!! It has a strong flavor and is there for taste and not as an oil. Great questions!

      Reply

      • Hello Carol,

        Thank you for the super quick response. Ill stick to your recipe for now 🙂 I have a tendency to experiment!

        You learn something new everyday 🙂

        Merci,

        Sonny Ali

        Reply

      • Hello Carol,

        Thank you for the super quick response. Ill stick to your recipe for now 🙂 I have a tendency to experiment!

        What is your recommendation, toasted sesame oil or extra virgin? Only two choices here in frozen Boston suburbs.

        Merci,

        Sonny Ali

        Reply

  38. How many ladies would this feed as the main dish? Also, I know you say not to deviate from your recipe but……would Splenda be the same as Truvia?

    Looks yummy!

    Reply

    • Great questions Leilani! I would say 6-8 women depending on what else you are serving and how much they eat. You can make that substitution but Splenda has a strong aftertaste that will effect the taste of the dish. I strongly suggest using Truvia or real sugar.

      Reply

  39. I found your recipe over at Pinterest, and couldn’t resist stopping by to tell you how fantastic it looks. I can’t wait to give it a try, and linked to it on my healthy recipes roundup over on my blog to share with my readers.

    Reply

  41. i was wondering if I could use regular peanut butter instead of natural? Would that change the recipe very much?

    Reply

    • Great question Andrea. You could use regular but you will want to reduce the amount of sugar because regular peanut butter has quite a bit of sugar

      Reply

  42. This salad was absolutely incredible!!!! I’m not a huge salad fan but have been trying to eat healthier and this recipe is awesome! So good! Thank you for sharing

    Reply

    • Joy- that sauce mainly adds both sweetness and heat to the recipe. You could sub in some red chili flakes and some type of liquid sweetener, just know that the result will be a bit different

      Reply

  44. What do you like to serve with this salad? I’m going to make it for a family gathering on Sunday for lunch. Thanks ever so much!

    Reply

  45. I made this for dinner last night and it was fantastic! I had the leftovers for lunch today. I think my boyfriend and I agreed it was one of the best salads we’ve ever had. Will be making this one again and again!!

    Reply

  46. I only have regular Jiff peanut butter on hand, not natural. Can I use that? What is the significance of using natural?

    Reply

    • Jody- you can certainly use your Jiff. The natural PB has no added sugar and will have a richer peanut taste to your sauce. Great question! -Caroleq

      Reply

  47. Made this for dinner and it was amazing! Subbed sugar for honey and didn’t have chicken so I skipped it, but it was still heavenly! New favorite chopped salad to make, and quick prep time too~!

    Reply

  48. I made this recipe just about exactly per the recipe and I am in love. It tasted just like a Thai lettuce wrap but easier to eat. My variations are: I used sliced almonds instead of peanuts. I added a splash of soy to the chicken marinade. The spicier the better for me so I also added a little fresh jalepeno, thinly sliced to the salad as well as red pepper flakes to the dressing. For more crunch I used lo mein noodles but that wasn’t quite what I’m looking for. Thank you for sharing! This is definitely going to become one of my regulars! If you like fresh asian flavors this is a great beginner recipe.

    Reply

  49. Hi Carole…I am obsessed with recipe and my fiance hates salads (any kind) but loves this one!!! Thanks for sharing:)

    Reply

  50. this is so good…………………like crazy-crack good. so many thai dishes do not cut the mustard when actually made bu this one……………..YIKES!
    thanks for sharing!

    Reply

  51. This is absolutely the best salad I’ve ever eaten or made…Wow! I used my Ninja to mix each of the marinade, dressing, and sauce…made it easy. This definitely goes into the monthly meal rotation! Thank you for sharing this, Carol!

    Reply

  52. This was one of the sides that I made for our family Christmas dinner. The dressing is to die for! It’s hard to believe that just a few ingredients can taste so delicious. It was a big hit. Thanks so much for sharing!

    Reply

  53. This sounds delicious! Could I sub Sriracha for the Thai sweet red chili sauce? How would that affect the flavor profile?

    Reply

    • Hi Jenny! Sriracha is significantly spicier than Thai sweet chili sauce. Plus, the chili sauce adds a lot of sweetness to the recipe. My small grocery store has some here in the middle of nowhere Minnesota so it is very easy to find. And only a couple bucks per bottle.

      Reply

  55. I’ve never left a comment on a recipe before, but I thought I would share that I made this 3 nights in a row. Three!! The first night I didn’t have the Napa cabbage, so of course I told my husband I had to make it a second time with the cabbage, then realizing I spent $12 on one head of cabbage, we made it a third night. I am officially out of rice vinegar so I can’t make it again, haha. I had to make a few modifications switching the switch the sweet Thai chili sauce with sriracha (holy nasal passages!) but my husband and I both loved the pain. He’s not a salad-for-dinner kind of guy, and the fact he ate this three nights in a row with me is the ultimate nod to the creator! Can’t wait to get more vinegar and finish off this cabbage!

    Reply

  56. Made this today. I must say that this was the best salad I ever had. Yes, you read right. I have never tasted a better salad in my entire life. Thank you so much for this recipe. By any chance do you have nutritional info for this recipe? I know it’s a lot of stuff but was just curious? Thanks so much again!

    Reply

    • I’m so glad you loved it as much as I did Amani! I don’t have the info but there are a lot of great online calculators that can get you the numbers you are looking for.

      Reply

  59. This is the best salad ever. Seriously, the salad dressings are better than a restaurant, especially that they’re so easy and have just a few ingredients. I have to admit tho, that I did make my own Thai sweet chili sauce (no bottle stuff ever, if I can help it!) This will be on our summer rotation for sure and served to company as well. Great recipe! Thanks so much for sharing!

    Reply

  60. This is the best spicy peanut salad ever!! I think I left a comment a year or so ago, but I just have to say again how much I love it. Thank you Lisa!

    Reply

    • Hey there Kristina! I love that you had to come back a second time and that you are still making it. Always our family’s favorite salad recipe.

      Reply

  61. Carole yur MIL told me about your website. I made your Thai Chicken Salad tonight and we loved it! I’m trying to watch my gluten and carbs so this seems super healthy to me.

    ★★★★★

    Reply

  62. I just finished eating this salad, and it is absolutely worth the hype! I made it almost exactly as described, except I left out the romaine lettuce (ran out of room in fridge), added a little extra peanut butter (extra 2 tbsp), marinated the chicken in slices (not whole), and forgot to add the peanuts. The flavors are brilliant, will definitely remember the peanuts next time. Definite repeat!

    ★★★★★

    Reply

  63. I made this recipe last night and thought it was delicious. My husband LOVED it. I added crunchy chow mein noodles to give it a crunch. The flavors mixed very nicely. Will definitely make again! Thanks

    ★★★★

    Reply

  66. Made this lady night and it was a huge hit. My family absolutely loved it. They woke up asking for more. Lol I will definitely be making this often. Thank you for sharing.

    Reply

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