Thai Chicken Salad with Peanut Dressing

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This Thai chicken salad with peanut dressing is quick, easy, and fresh. A great way to use leftover or rotisserie chicken!

Prep Time 15 minutes | Total Time 15 minutes



  • 1 large head butter leaf lettuce
  • 1.5 cups shredded cooked chicken 
  • 1 tablespoon red onion chopped
  • Small handful fresh cilantro chopped
  • Handful assorted little tomatoes chopped
  • 1 Persian cucumber sliced
  • 1-2 Thai red chili peppers chopped (optional)

Peanut-Lime-Ginger Dressing:

  • 2 heaping tablespoons peanut butter
  • Juice of 1 lime
  • 1 teaspoon fresh ginger grated 
  • 1 clove garlic minced
  • 1/2 tablespoon brown sugar
  • 1/2 cup olive oil 
  • Salt & pepper to taste


  1. Add all the dressing ingredients to a food processor except for the olive oil. Slowly drizzle in the olive oil while processing until you’ve got a smooth mixture. Set aside.
  2. Prep all the salad ingredients and add to a large bowl. Toss with the dressing and serve immediately. 

Recipe Notes

  • Serves 2 as an entree or 4 as a side. You may have some dressing left over. If you do, it’ll keep in the fridge for a few days. 
  • You can use about 1/4 of a regular English cucumber if you can’t find Persian cucumbers. I love using the little cucumbers in salads. 
  • Helpful hint: It’s much easier to grate ginger when it’s frozen. I always keep some fresh ginger in my freezer for when I need it. It also helps reduce waste (I always seem to waste fresh ginger when I don’t use it in time!). 

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