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–+ servings
Thai Chicken Salad
Thai Chicken Salad is a simple, flavorful dish inspired by the bold balance of sweet, salty, tangy, and mildly spicy flavors found in Thai cuisine. While this vintage handwritten recipe is an American adaptation, it captures the essence of Thai-inspired peanut dressings by combining creamy peanut butter with soy sauce, cider vinegar, sugar, and crushed red pepper. Tossed with tender cooked chicken and fresh green onions, it creates a satisfying salad that's both hearty and refreshing. This recipe became especially popular during the late 20th century when international flavors began appearing in everyday home kitchens, offering an easy way to enjoy global-inspired meals using common pantry ingredients. It's perfect for lunches, light dinners, meal prep, or summer gatherings.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course dinner, Lunch, Main Course
Cuisine Thai
Servings 4
Calories 382 kcal

Ingredients
  

  • 2 cups cooked chicken (diced or shredded)
  • ⅓ cup salad oil
  • 2 tbsp chunky peanut butter
  • 4 tsp soy sauce
  • 4 tsp cider vinegar
  • 1 ½ tsp granulated sugar
  • ⅛ tsp crushed red pepper
  • 3 green onions (chopped)

Instructions
 

Step 1: Prepare the Chicken

  • Dice or shred the cooked chicken into bite-sized pieces.
  • Place the chicken in a large mixing bowl.

Step 2: Make the Dressing

  • In a separate bowl, whisk together the salad oil, chunky peanut butter, soy sauce, cider vinegar, sugar, and crushed red pepper until smooth.

Step 3: Combine

  • Pour the dressing over the chicken.
  • Add the chopped green onions.

Step 4: Toss and Chill

  • Gently toss until the chicken is evenly coated.
  • Refrigerate for at least 15 minutes before serving for the best flavor.

Tips

  • Add shredded cabbage for extra crunch.
  • Toss with romaine or butter lettuce for a complete salad.
  • Sprinkle chopped cilantro over the top before serving.
  • Garnish with chopped roasted peanuts for additional texture.
  • Add julienned carrots or red bell peppers for color.
  • Increase the crushed red pepper for extra heat.
  • Substitute rice vinegar for cider vinegar for a more authentic Thai flavor.
  • Serve in lettuce cups for a low-carb meal.
  • Chill for 30 minutes to allow the flavors to develop.
  • Serve over mixed greens or rice noodles for a heartier meal.

Nutrition

Calories: 382kcalCarbohydrates: 6gProtein: 24gFat: 29gSaturated Fat: 4.5gPolyunsaturated Fat: 10gMonounsaturated Fat: 13gCholesterol: 72mgSodium: 505mgPotassium: 360mgFiber: 1gSugar: 4gVitamin A: 165IUVitamin C: 4mgCalcium: 24mgIron: 1.5mg
Keyword chicken salad, easy lunch, healthy dinner, meal prep, peanut dressing, summer salad, Thai-inspired, vintage recipe