Thai Peanut Chicken Crunch Slaw Salad Recipe

There's something utterly addictive about the fusion of creamy peanut sauce, crisp vegetables, and juicy chicken in this Thai Peanut Chicken Crunch Slaw Salad. It’s the kind of salad that feels indulgent, yet it’s packed with nourishing ingredients and fresh textures that leave you satisfied without feeling heavy.

I first made this on a hot summer day when turning on the oven was not an option. A bag of coleslaw mix, leftover grilled chicken, and a craving for Thai flavors led to what is now a go-to lunch and crowd-pleasing potluck dish. Bonus? It comes together in under 30 minutes and keeps well for days!

Let’s dive into why this flavor-packed salad deserves a spot in your weekly rotation.

Why You’ll Love This Thai Peanut Chicken Crunch Slaw Salad

Get ready to meet your new favorite salad—vibrant, crunchy, savory, and just a little bit spicy. Whether you're meal prepping or feeding a hungry crowd, this dish brings serious flavor without fuss.

It’s incredibly quick and easy. Thanks to pre-shredded slaw mix and rotisserie chicken (or leftovers!), you can toss everything together in no time. The dressing comes together in minutes with pantry staples.

Big flavor, small budget. Peanut butter, soy sauce, and vinegar turn into a creamy, punchy dressing that tastes gourmet but costs pennies. Most of the ingredients are ones you likely already have on hand.

Perfect for meal prep. This salad holds up beautifully in the fridge for 2–3 days, making it ideal for weekday lunches or make-ahead dinners. The crunchy texture softens slightly but remains satisfying.

A healthy, satisfying meal. Packed with lean protein, fiber-rich veggies, and healthy fats, it’s a complete meal in one bowl. Plus, it’s gluten-free and easy to adapt for low-carb or vegetarian diets.

Once you try it, this salad will be on repeat—especially when it’s too hot to cook or you’re craving something crunchy, creamy, and full of flavor.

Ingredient Notes

This recipe shines with simple, fresh ingredients layered with bold flavors. Here’s a closer look at what you’ll need—and why each one matters.

Shredded slaw mix is the backbone of the dish. A classic mix of cabbage and carrots offers a crisp texture and a neutral flavor that’s perfect for soaking up the peanut dressing. You can use pre-bagged coleslaw to save time or shred your own for extra freshness.

Cooked chicken provides lean protein and hearty substance. I often use rotisserie chicken for ease, but grilled or roasted chicken breasts work beautifully too. Just be sure it’s cooled and chopped into bite-sized pieces.

Bell peppers and scallions add vibrant color and crunch. Red bell peppers bring sweetness and a pop of red, while scallions offer a mild oniony bite that balances the creamy peanut sauce.

The peanut dressing is the star of the show. It’s made from creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, garlic, and a splash of sesame oil. Together, these ingredients create a rich, tangy, and slightly sweet dressing that coats every bite.

You won’t need much in terms of special equipment—just a large mixing bowl and a whisk for the dressing. If you want an ultra-smooth dressing, a small blender or food processor can be helpful.

How to Make This Thai Peanut Chicken Crunch Slaw Salad

Creating this bold and crunchy salad couldn’t be simpler. Here’s how it comes together step-by-step.

Start by making the dressing. In a medium bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, minced garlic, and sesame oil. If the mixture is too thick, add 1–2 tablespoons of warm water until it reaches your desired consistency. The result should be pourable but rich.

Next, prep your veggies. If using whole vegetables, shred green cabbage and carrots, and thinly slice red bell peppers and scallions. If you’re short on time, a bag of slaw mix can save you the prep work and still deliver great results.

In a large mixing bowl, combine the slaw mix, sliced bell peppers, and scallions. Add in the shredded chicken and toss everything gently to distribute the ingredients evenly.

Pour the dressing over the slaw mixture. Start with half, then toss and taste. Add more dressing as needed to fully coat the salad without making it soggy. The dressing should cling to the veggies without pooling at the bottom.

Top with chopped peanuts, fresh cilantro, and a squeeze of lime just before serving. These garnishes add freshness and an extra layer of crunch.

From start to finish, you’re looking at about 25 minutes. It’s quick, refreshing, and just as delicious chilled as it is at room temperature.

Storage Options

Leftovers? Lucky you—this salad stores surprisingly well!

Transfer any leftovers to an airtight container and refrigerate. The salad will keep for up to 3 days, though it’s best within the first 48 hours for maximum crunch.

If you're prepping ahead, consider storing the dressing separately and combining it with the salad just before serving. This keeps everything fresh and prevents sogginess.

For packed lunches, portion individual servings into meal prep containers and store them with a lime wedge on the side for a bright, fresh finish.

To rehydrate leftovers, add a splash of lime juice or a teaspoon of water to revive the dressing before serving.

Variations and Substitutions

This salad is endlessly adaptable—perfect for using what you have on hand or tailoring to dietary preferences.

No chicken? Try shrimp, tofu, or edamame. Cooked shrimp adds a light, coastal vibe, while crispy tofu or steamed edamame make great vegetarian options with plenty of protein.

Make it low-carb by swapping slaw mix for shredded kale or using spiralized zucchini. The peanut dressing works beautifully with almost any fresh green or veg-forward base.

Spice it up! Add sriracha, chili garlic sauce, or red pepper flakes to the dressing if you like a little heat. You can also stir in fresh minced chili for an extra kick.

Nut-free version? Use sunflower seed butter in place of peanut butter, and top with toasted sunflower seeds for crunch. The flavor stays rich and satisfying.

Add noodles to turn this into a Thai-inspired noodle salad. Cooked rice noodles or soba noodles work well and make the salad even heartier for dinner.

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