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overhead image of thai chicken salad on black plate

Thai Chicken Salad with Peanut Dressing

This Thai Chicken Salad with Peanut Dressing is the perfect combination of crunchy shredded vegetables, tender chicken, and a mouth watering dressing that is sure to satisfy your hunger. This coleslaw style salad combines some of my favorite Thai inspired flavors into one super special dish that is quick and easy to throw together and lasts up to three days in the fridge.
Course Salad
Cuisine Asian Inspired
Diet Low Calorie
Prep Time 20 minutes
Chilling Time 20 minutes
Total Time 40 minutes
Servings 4 People
Calories 522kcal
Author Diana Reis


Salad Ingredients

  • 3 Cups Chicken Breast Shredded
  • 4 Cups Napa Cabbage Shredded
  • 1 Cup Red Cabbage Shredded
  • ½ Cup Shredded Carrots Shaved or Grated
  • ¼ Cup Sliced Green Onion Chopped
  • 2 Tablespoon Chopped Cilantro Chopped
  • 1 Cup Wonton Strips (optional)

Peanut Dressing Ingredients

  • ¼ Cup Rice Vinegar
  • ¼ Cup Soy Sauce
  • 3 Tablespoons Peanut Butter
  • 2 Tablespoons Honey
  • 1 Tablespoon Sesame Oil
  • 1 Clove Garlic
  • ½ teaspoon Ground Ginger
  • 1 teaspoon Lime Juice


  • In a small bowl, whisk together peanut dressing ingredients.
  • Wash and prepare vegetables for the salad.
  • Combine shredded cabbage, carrots, and green onion in a large mixing bowl.
  • Add chilled shredded chicken.
  • Add dressing to the coleslaw and toss. Be sure to mix it well.
  • Let it sit, covered, in the refrigerator for 20 minutes before serving.
  • Add wonton strips to the salad each time it is served.


  • If you find yourself short on time you can use a bag of coleslaw mix and a rotisserie chicken to throw this salad together in just 10 minutes. 
  • Do not add wonton strips to the salad until you are about to serve. The hearty cabbage will hold up in the fridge, but the wonton strips will not. 
  • If you do not have fresh ginger or garlic, you can substitute ¼ teaspoon of dry ginger and ½ teaspoon of granulated garlic. 
  • Grate the fresh garlic and ginger to get a really fine paste. The paste will integrate really well into the peanut dressing.


Calories: 522kcal | Carbohydrates: 53g | Protein: 38g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 1308mg | Potassium: 701mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3282IU | Vitamin C: 36mg | Calcium: 127mg | Iron: 4mg