This Thai Chicken Salad is a colorful mix of fresh veggies, juicy chicken, and zesty dressing. It’s light, crunchy, and full of vibrant flavors that will brighten up any meal!
Honestly, who can resist a salad that feels like a party on your plate? I love to sprinkle some peanuts on top for that extra crunch—it’s like adding confetti to a celebration! 🎉
What I enjoy most is how quick this salad is to whip up. Just toss everything together, and you’ve got a healthy dish that’s perfect for lunch or dinner. Easy peasy!
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken works well here for convenience. If you want a lighter option, use poached chicken breasts instead. Leftover turkey is a great substitute too!
Coleslaw Mix: This mix adds color and crunch. If fresh coleslaw isn’t available, use chopped green cabbage and grated carrots. You could also try adding kale for a different texture.
Red Bell Pepper: This sweet pepper adds a lovely crunch and color. Not a fan of bell peppers? Try diced cucumbers or snap peas for a refreshing twist.
Cilantro: A must-have for that fresh flavor. If you’re not a fan of cilantro, parsley or fresh mint can offer a different but tasty vibe.
Mandarin Oranges: Canned ones are handy, but fresh segments are even better if they’re in season. Pineapple chunks can also work in a pinch for a fruity touch.
How Do I Make Sure My Salad Has Great Flavor?
The dressing is key to your salad’s flavor! First, be sure to whisk the soy sauce, lime juice, honey, sesame oil, and ginger well. This helps them blend perfectly.
- Use fresh ginger for the best taste, but if it’s not available, powdered ginger can be a substitute. Just use less—about half a teaspoon.
- Adjust the honey based on your sweetness preference. You can add more if you like it sweeter.
- Always taste your dressing before adding it to the salad! Adjust salt and pepper as needed to suit your taste.
How to Make Thai Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken, shredded
- 4 cups coleslaw mix (green cabbage, carrots, and purple cabbage)
- 1 cup red bell pepper, diced
- 1 cup green onions, sliced
- 1 cup shredded carrots
- 1/2 cup cilantro, chopped
- 1 cup Mandarin oranges (canned or fresh)
- 1/2 cup roasted peanuts, chopped
For the Dressing:
- 1/4 cup soy sauce
- 1/4 cup lime juice (about 2 limes)
- 3 tablespoons honey or agave syrup
- 2 tablespoons sesame oil
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Thai Chicken Salad takes about 15 minutes to prepare. If you choose to chill it in the refrigerator for 30 minutes, that’s all the time you’ll need to enjoy a cool, flavorful dish bursting with vibrant ingredients.
Step-by-Step Instructions:
1. Combine the Salad Ingredients:
In a large bowl, add the shredded chicken, coleslaw mix, diced red bell pepper, sliced green onions, shredded carrots, chopped cilantro, and Mandarin oranges. Gently toss these ingredients together until they are evenly mixed. This colorful blend is the base of your salad!
2. Make the Dressing:
In a separate, smaller bowl, whisk together the soy sauce, lime juice, honey (or agave syrup), sesame oil, grated ginger, and a pinch of salt and pepper. Mix it well until all the ingredients are fully combined. This dressing will bring all the flavors together!
3. Dress the Salad and Toss:
Pour the dressing over the salad mixture and toss everything together gently. Make sure all the ingredients get a nice coating of the flavorful dressing. This will enhance the taste of your salad and make it even more enjoyable!
4. Finish with Peanuts:
Just before serving, sprinkle the chopped roasted peanuts on top of the salad for a delightful crunch. This adds texture and extra flavor to the dish!
5. Serve and Enjoy:
You can serve the salad immediately or chill it in the refrigerator for about 30 minutes to let the flavors meld together. Either way, enjoy your refreshing Thai Chicken Salad!
Can I Use Leftover Rotisserie Chicken?
Absolutely! Leftover rotisserie chicken works perfectly for this salad. Just shred the chicken from the bones and measure out 2 cups. It’s a great time-saver and adds extra flavor to the dish!
What Can I Substitute for Soy Sauce?
If you’re looking for a gluten-free option, you can substitute soy sauce with tamari or coconut aminos. Both taste delicious and will keep the flavor profile intact. Just be aware that coconut aminos is a bit sweeter, so you might want to slightly reduce the honey or agave syrup.
How to Store Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 2 days. Though the salad can be eaten cold, be aware that the coleslaw mix may become soggy as it sits. If you’re making it ahead of time, consider adding the peanuts just before serving to keep them crunchy!
Can I Add Other Vegetables?
Definitely! Feel free to customize the salad by adding other veggies like cucumbers, snap peas, or even bell peppers in different colors for a vibrant look. Just make sure to chop them evenly for a nice texture throughout the salad!
