Thai Chicken Salad

Updated Apr 6, 2020Published Aug 25, 2019 By Julia 47 CommentsThis post may contain affiliate links.

Summary:

This chopped Asian salad has low carb fixings like shredded cabbage, carrots, chicken, peppers, and crunchy peanuts. A smooth, creamy dressing with peanut butter and sesame oil adds rich flavor and a bit of spiciness. For more delicious salads, visit Salad Recipes.

4.7 from 27 votes

PRINT PIN

Prep: 20 minutes mins

Yield: 5 servings

INGREDIENTS

Salad Fixings:

▢ 1 (8-ounce) package raw coleslaw mix (Note 1)
▢ 3 cups shredded cooked chicken (Note 2)
▢ 5 scallions, thinly sliced (Note 3)
▢ 1 red bell pepper, cored, very thinly sliced lengthwise then cut in half widthwise
▢ 1 jalapeño, very thinly sliced widthwise or diced (Note 4)
▢ 1/2 cup roasted peanuts, roughly chopped

Peanut Dressing:

▢ 1/2 cup creamy peanut butter (Note 5)
▢ 1/4 cup toasted sesame oil (Note 6)
▢ 1/4 cup rice vinegar
▢ 1/4 cup water
▢ 1 tablespoon sriracha
▢ 1 teaspoon table salt

INSTRUCTIONS

Prep Ingredients: Add all salad fixings to large bowl, big enough for tossing them. Set aside.
Make Dressing: In medium microwave-safe bowl or measuring glass, add all peanut dressing ingredients except for sesame oil. Microwave uncovered until peanut butter is just softened, about 15 seconds at high power (Note 7). Whisk in sesame oil until very smooth and fully combined, about a minute.
Toss Salad: Pour peanut dressing over salad fixings, tossing salad until well-mixed. Serve (Note 8).

NUTRITION

Makes 5 Servings

Amount Per Serving:

Calories 460
Total Fat 30g	46%
Saturated Fat 4g	21%
Cholesterol 53mg	18%
Sodium 620mg	26%
Net Carb 8.5g
Total Carb 14.5g	5%
Dietary Fiber 6g	25%
Sugars 6g
Protein 30g

Vitamin A 49% · Vitamin C 64% · Calcium 37% · Iron 11%

PHOTOS

NOTES & TIPS

(1) Coleslaw Mix. If you can’t find this, simply substitute with 5 cups of mixed shredded cabbage and carrots.

(2) Shredded Chicken. Same as 1 pound of cooked chicken meat. For convenience, I often buy pre-shredded chicken at my Kroger supermarket by the brand Del Real. You can also get shredded meat from rotisserie chicken or leftover cooked chicken from previous meals. Or you can buy raw chicken, cook it any way you prefer — pan sear, slow cook, pressure cook, grill, or bake — and shred it. Watch out for any cooked-out juices from the meat, which will make your chicken salad thin and watery. Drain out this liquid, or squeeze the shredded chicken dry, before making the salad.

(3) Scallions. They’re also known as green onions. I use both green and white parts.

(4) Jalapeño. To reduce spiciness, omit the jalapeño completely, remove seeds, or use half as much. To make this spicier, double the amount or replace with serrano peppers.

(5) Peanut Butter. I use the “natural” kind that has only peanuts and salt in the ingredients, no added sugar. There is typically some separation, so stir up the jar of peanut butter before measuring out the amount to use.

(6) Sesame Oil. Make sure to use toasted! I use the brand Kadoya. Toasted sesame oil is dark-colored and VERY flavorful and aromatic — you’ll smell it as soon as you pour it out. Untoasted sesame oil is light-colored and tastes neutral.

(7) Microwave. I use a 700-watt microwave. Cooking times are approximate because microwaves vary.

(8) Serving. This salad is best when served fresh, and pairs well with Chicken Satay Skewers. You can make the salad up to one day in advance. Before serving, toss the salad to re-incorporate any separated dressing.

Easy Shrimp Avocado Salad with Tomatoes

Steak Salad

Broccoli Salad

Avocado Bacon Chicken Salad

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

Previous Post: « Smoked Salmon Scrambled Eggs

Next Post: Sheet Pan Roasted Vegetables »

newest oldest most voted

Kylene

This is a great Keto recipe, especially if you love that Thai style peanut sauce like I do! This was super delicious and easy to make. I made a batch of the peanut sauce and just keep it in the fridge so I have it ready on hand whenever I make a serving of the salad. Since the recipe serves 5. (I didn’t go as heavy on the rice vinegar as the recipe called for.) I also topped with cilantro, sriracha and fresh lime juice. This recipe is good even if you aren’t on keto! Adding it to my recipe repertoire FOR SURE. 🙂

Vote Up18Vote Down Reply

3 years ago

Sharon

Omg! This was sooooo good! I made just one serving because i was afraid the family wouldnt like it. Well i was lucky i got any lol! I used green tabasco and the dry chilli flakes. I will be making this alot. I live in rural Peru and make basically everything from scratch. Once in awhile friends bring me goodies. All the veggies and chicken came from my farm. What a great feeling! Oh i used chopped toasted cashews cause didnt have peanuts i know that changes the carbs

Vote Up5Vote Down Reply

1 year ago

April Gaspar

This was very flavorful!! Having made this once already as written, I suggest using the ENTIRE bag of coleslaw mix (16oz), one more cup of chicken, and adding the juice of one lime to the dressing as the dressing was THICK and made a LOT. This would stretch the salad further and give you a larger serving size without too much impact to carbs. I garnished with fresh chopped cilantro and more chopped peanuts.

Vote Up11Vote Down Reply

2 years ago

Cherie