This Thai Chicken Salad Is My Go-To Dinner Recipe This Summer

Most of y’all know that I have a longtime fantasy of being a surfer girl. I’ve taken lessons when we’re at the Malibu house, and little by little, I’m making my dream come true. While I still have a long way to go, I’ve fully embraced the laid-back, nature-loving lifestyle. When you’re living in a sunny spot 365 days a year, how could you not? That mindset inspired this Thai chicken salad. It’s fully of color, layered with veggies, and boasts one of my favorite summer fruits: mango! What’s not to love?

While this Thai chicken salad is wonderfully refreshing on a summer day (bonus points if you’re snacking on it post-surf), I love all throughout the year. The chicken gives it a nice boost of protein, and combined with the sliced avocado on top, it’s so satisfying. It’s a true eat-the-rainbow moment, helping you get all your required veg in a single bowl. I don’t want to brag, but this might be the perfect salad.

Why You’ll Love This Thai Chicken Salad Recipe

This Thai Chicken Salad is my homage to those tropical vibes. It feels like just the type of thing that my fave Instagrammers in Bali or Oahu or Bondi Beach might eat for lunch with their toes in the sand. (Or at least post on their feed.)

Regardless, my Thai chicken salad with spicy peanut dressing comes together in a flash, is the yummiest healthy dinner, and the perfect way to use up a leftover rotisserie chicken.

Ingredients for This Thai Chicken Salad Recipe

• Red cabbage. My favorite way to offset all that green. Expect a crisp, crunchy texture and slightly peppery-sweet taste.
• Tuscan kale. Deep and earthy, Tuscan kale will be less bitter than other varietals. It has an almost-nutty sweetness you’ll love.
• Romaine. Refreshing and slightly bitter, romaine is a great, hearty green that plays well with this salad’s other components.
• Carrots. This salad is truly eating the rainbow, and the shredded carrots tossed throughout help make that happen.
• Scallions. I love the bursts of sharp, pungent flavor the scallions offer.
• Garlic chicken breast. If you don’t have time to prep chicken breast, simply replace with rotisserie chicken. It’s so easy and still so delicious.
• Mango. It’s time you start adding fruit to your salads. I love the tropical vibes and gorgeous color the mango gives this salad.
• Seedless cucumber. Slice your cucumber into thin ribbons with a vegetable peeler. They’ll give your salad the perfect bit of crunch.
• Roasted peanuts. A tasty, nutty crunch is key to making this salad so addictive.
• Cilantro. If you can’t stand it, skip it. But if you’re keeping it, you’ll love its fresh and peppery flavor.
• Hass avocados. I like thin slices, fanning them out on top of my salad for a gorgeous presentation.
• Lime wedges. A little hit of acidity brings out all the flavors in this vibrant salad.
• Spicy peanut sauce. Adding sriracha or sambal oelek to your sauce gives it the perfect hit. Trust me, you’ll be putting this on everything.

Tips for Success

Make the dressing in advance. The dressing couldn’t be easier to make, but when you have it already jarred up and ready to go, lunch comes together in a snap. Combine everything in a jar and shake it up.

Opt for rotisserie chicken. Y’all know I’m obsessed. It’s so easy to pick up a rotisserie chicken on the way home from work and simply shred it up for this salad and plenty of leftovers to come. It’s my favorite high-protein meal prep trick.

Shred your veggies in the food processor. I have Ina Garten to thank for this trick. No need to use the hand grader—simply feed your veggies through the tube with a shredding blade. It takes literal seconds.

Thai Chicken Salad with Spicy Peanut Dressing

Serves 4

This Thai Chicken Salad Is My Go-To Dinner Recipe This Summer

By Camille Styles

Prep

15 minutes

Cook

15 minutes

Categories

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Ingredients

• 1/2 head red cabbage, shredded
• 1 bunch Tuscan kale, shredded
• extra-virgin olive oil
• kosher salt
• 1 heart romaine, shredded
• 2 large carrots, shredded
• 1 bunches scallions cut into ribbons
• 1 grilled garlic chicken breast (or leftover rotisserie chicken)
• 1 mango, diced or cut into matchsticks
• 1 seedless cucumber, cut into ribbons with a vegetable peeler
• 1/2 cup roasted peanuts, chopped
• 1 small bunch cilantro leaves, coarsely chopped
• 2 ripe Hass avocados, halved and sliced (I like to keep the slices together on one end so I can fan them out and make a pretty presentation on top of the salad)
• lime wedges for garnish

for the spicy peanut sauce:

• 1/2 cup crunchy peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon hot water
• 1 tablespoon soy sauce
• 1 teaspoon sriracha or sambal oelek, to taste
• kosher salt, to taste

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Instructions

1. Make the peanut sauce by combining everything in a jar and shaking it up.
2. Place the cabbage and kale in a large mixing bowl, drizzle with a little olive oil and a sprinkle of salt, and use both hands to vigorously massage the leaves until they starts to soften and break down, about 1 minute.
3. Use two forks to shred the chicken, then add to the bowl along with the romaine, carrots, scallions, and half of the cilantro.
4. Drizzle on a couple tablespoons of dressing, and toss everything together to that veggies are all lightly coated.
5. Transfer to 4 serving bowls, then top with mango, cucumber, and avocado slices. Sprinkle peanuts and remainder of cilantro over the top, drizzle on a little more peanut sauce, and garnish with a lime wedge. Eat!