Thai Chicken Salad


This effortless, flavorful Thai Chicken Salad combines crunchy cabbage, carrots, edamame and cucumber with protein-rich chicken, all tossed with a zesty peanut sauce.

Salads don’t have to be boring or bland. Most of my salads aren’t anything like that. If you have tried my Sesame Chicken Salad or my homemade Caesar dressing, you know, that I know how to add the flavor to each bite. This Thai Chicken Salad is a vibrant mix of color, crunch and flavor – and it will take you about 15 minutes to prepare. 

Two bowls of thai chicken salad in front of soy sauce and peanut dressing.

I think it’s the cauliflower rice that sets this salad apart from other Thai inspired salad recipes. Not only does the cauliflower rice provide a filler of fiber to help fill you up and feel satisfied but it really compliments the rest of the salad.

The carrots add a hint of sweetness and color, along with crisp cucumber slices and tender, protein-rich edamame.  Adding pre-cooked chicken turns this salad into a full meal.

To tie everything together, I whipped up a tangy peanut dressing, combining creamy peanut butter with zesty lime juice, soy sauce,  sesame oil with ginger and garlic seasoning. Toss everything together to ensure every bit is coated and enjoy as a quick, satisfying lunch or dinner.

Thai Chicken Salad Recipe Video

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Thai Salad Ingredients

  • 1 cup frozen cauliflower rice
  • 1/4 head of green cabbage
  • 1/4 head of purple cabbage
  • 1/4 English cucumber or 1/2 regular cucumber
  • 1/4 cup matchstick cut or shredded carrots
  • 1/2 cup shelled edamame
  • 2 cups cooked, shredded chicken
  • 2 green onions, sliced

Thai Peanut Salad Dressing Ingredients

  • 1/4 cup creamy peanut butter
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce, tamari or liquid aminos
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar-free sweetener
  • 1/4 teaspoon powdered ginger
  • 1/4 teaspoon garlic powder

Thai Chicken Salad Directions

  • Thai Chicken Salad
  • A hand pouring creamy peanut dressing on a thai chicken salad bowl.


    I designed this recipe to incorporate my favorite vegetables and flavors; however, you might not like the same foods as me, so here are some substitutions you can make.


    Instead of chicken, trying using cooked shrimp, ground pork or tofu, for a vegetarian or vegan version. For added convenience, consider using pre-cooked rotisserie chicken or canned chicken breast. I just get pre-shredded cooked chicken from the deli counter at my local grocery store.


    Feel free to customize the vegetable mix based on your preferences or what you have on hand. You can substitute or add ingredients like bell peppers, snap peas, broccoli florets, or shredded kale.


    For extra crunchy and flavor, add in some toppings like chopped cilantro, sliced almonds or peanuts, or a sprinkle of sesame seeds.


    Creamy peanut thai dressing over a crunchy cabbage salad on a plate.

    Storage information

    Once prepared, this Thai salad recipe is best consumed right away since the dressing can make the salad soggy if it sits too long.

    If you want to make this salad ahead of time, prepare the salad and the peanut dressing but store the two separately. Pour on the dressing when ready to use. The salad dressing can be stored in the refrigerator for up to 5 days. 

    Thai Chicken Salad: FAQS

    I don't like the flavor of cauliflower rice. Can I omit it?

    Yes, you don't have to add in the cauliflower rice. It's not a necessary ingredient but I do think it helps with flavor and to keep you full until your next meal since it is packed with fiber.

    Can I substitute almond butter for the peanut butter?

    If you are looking to lower the carbs or trying to avoid peanuts, you can substitute the peanut butter with almond butter. The flavor will be slightly different but still very delicious! Use the same amount of almond butter as you would peanut butter.

    Nutritional information & Macros

    Nutrition Information

    Thai Chicken Salad

    Servings: 3

    Amount Per Serving
    Calories 421
    Fat 23.6g
    Protein 35g
    Total Carbs 21.4g
    Net Carbs 13.1g

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