Quick and easy Thai chicken salad recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Thai chicken salad

This recipe might be one of the best you’ve ever done. Healthy, fresh vegetables combined with marinated meat, peanuts, flavorful sauce and sweet dressing. This Thai recipe is the one that you can’t stop eating. It’s kid friendly, too, and children love it.

The recipe features purple cabbage, romaine lettuce, carrots, peppers, crunchy peanuts and fresh cilantro, tossed with sauce. Hydrogenated oil and refined sugar free. The salad is made of whole food ingredients, and you can put it into mason jars to create a rainbow-like pattern.

Quick and easy Thai chicken salad recipe

Panera Thai chicken salad delivers contrast textures of colorful vegetables, delicious chicken, and fresh cilantro, all drizzled with sweet, traditional, spicy sauce.

Course Lunch & dinner
Cuisine Thai
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 6
Calories 150 kcal


For the chicken:

  • 2 tbsp rice vinegar
  • 1/2 cup vegetable oil
  • 1/4 cup sugar
  • 1 cup chopped cilantro
  • 1 clove chopped garlic
  • 1 lime, juiced
  • 1/2 tsp salt
  • 7 oz medium chicken breast

For the salad:

  • 2 cups chopped red cabbage
  • 4 cups chopped romaine
  • 1 cup cucumber, diced
  • 2 cups napa cabbage, chopped
  • 1 cup shredded carrots
  • 1 cup cooked edamame
  • 1/4 cup green onions, chopped
  • 1 cup chopped bell peppers

For the dressing:

  • 4 tbsp Thai sweet chili sauce
  • 4 tbsp rice vinegar
  • 1/2 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp salt
  • 1/4 tsp black pepper

For the peanut sauce:

  • 2 tbsp soy sauce
  • 1/4 cup peanut butter
  • 1 tbsp Thai sweed chili sauce
  • 1 tbsp rice vinegar
  • 2 tbsp vegetable oil


  1. Meat comes first. Take a ziptop bag, put everything inside. Leave it in a fridge for 1-2 hours. You can leave it overnight.

  2. Preheat the oven to 350 degree F. Take a baking tray and place the meat. Bake around 40 minutes, the chicken should get soft. When the meat is ready, cut into any shape you like.

  3. The second part is the salad. Take a big bowl, combine everything together. Add shredded meat.

  4. Prepare the sauce. Combine the rest of the ingredients and whisk well. Drizzle over the vegetables and coat every piece of the salad.

  5. Finish by preparing the peanut dressing. Take a small bowl, whisk everything until the mixture is combined. Pour over the finished salad. If you like more peanuts, add more of them for an extra flavor.

Recipe Notes

The peanut base is delicious for almost everything. You can use it as a vegetable topper, mix with grains, put into burgers. You can make a double batch and have it for future meals. It can be frozen for a week. Fill a mason jar with the dressing and pop it in a fridge. Anytime you want to eat something delicious, let it sit on the kitchen table for a couple of hours.

When you put the salad to the fridge, the dressing gets much thicker. Carefully add cold water to thin the sauce, or put it in a microwave for 5 seconds. The salad is very forgiving. If you can't find some of the ingredients, skip it. For a vegetarian meal, skip on the meat and add tofu or chicken. It's easy to adapt the salad to your taste buds.

Recipe Rating
(No Ratings Yet)
Spread the love