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Crunchy Thai Peanut Chicken Salad Recipe Easy Homemade Sesame Ginger Dressing

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A fresh, crunchy Thai chicken salad with tender chicken strips, crisp veggies, and a flavorful homemade sesame ginger peanut dressing. Perfect for a quick, satisfying meal with a balance of textures and bold flavors.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), sliced into thin strips
  • 1 tablespoon vegetable oil (for cooking)
  • Salt and pepper to taste
  • 4 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrots (about 2 medium carrots)
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, halved diagonally
  • 3 green onions, thinly sliced (white and green parts separated)
  • ½ cup chopped fresh cilantro leaves
  • ½ cup chopped roasted peanuts (unsalted preferred)
  • 1 cup crispy chow mein noodles or crushed rice crackers
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup (adjust to taste)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon freshly grated ginger (about 1 inch piece)
  • 1 clove garlic, minced
  • 2–3 tablespoons warm water (to thin the dressing as needed)
  • Optional: pinch of red pepper flakes

Instructions

  1. Pat the chicken strips dry with paper towels and season lightly with salt and pepper.
  2. Heat 1 tablespoon of vegetable oil in a medium skillet over medium-high heat.
  3. Add the chicken strips in a single layer and cook for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
  4. Remove from heat and set aside to rest for 5 minutes.
  5. While the chicken is cooking, whisk together peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, grated ginger, and minced garlic in a small bowl.
  6. Add warm water one tablespoon at a time to reach a smooth, pourable consistency.
  7. Taste and adjust sweetness or saltiness as needed; add red pepper flakes if desired.
  8. Shred the cabbage and carrots finely. Thinly slice the red bell pepper and snap peas.
  9. Separate the white part of the green onions from the green tops and chop the cilantro leaves roughly.
  10. In a large mixing bowl, combine the shredded cabbage, carrots, bell pepper, snap peas, and white parts of the green onions.
  11. Add the cooked chicken strips sliced into bite-sized pieces.
  12. Pour the sesame ginger dressing over the salad and toss gently but thoroughly.
  13. Just before serving, sprinkle chopped peanuts, crispy chow mein noodles, and the green onion tops over the salad for texture and freshness.
  14. Toss lightly again or serve with the crunchy toppings on the side.

Notes

Keep crunchy toppings separate until just before serving to maintain texture. Let chicken rest after cooking to keep it juicy. Add warm water slowly to dressing to avoid clumping. Fresh ginger is preferred for best flavor. Variations include swapping chicken for shrimp or tofu, nut-free options using sunflower seed butter, and adding spicy elements like Sriracha.

Nutrition

Keywords: Thai chicken salad, peanut chicken salad, sesame ginger dressing, crunchy salad, easy chicken salad, healthy salad, quick dinner, homemade dressing

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