A Tangy Thai Peanut Chicken Salad Recipe

Nothing makes me happier midday than when I have a delicious salad for lunch. Prepped at home, a good salad can give you a burst of energy to get you through the day. This Thai Peanut Chicken Salad recipe comes from Melissa over at One Mother to Another, and it’s the perfect mix of fresh ingredients, protein, and flavor that all salads should have. Be sure to check out Melissa’s recipe as you plan your next office lunch. For more recipes like this one, head over to Melissa’s recipe pages at one-mother-to-another.com.

Thai Peanut Chicken Salad

By Melissa Mowry


  1. 1.5 pounds boneless, skinless chicken breasts or chicken tenders
  2. 1 large head of romaine, chopped
  3. 1 cucumber, peeled and chopped
  4. 4 carrots, shredded
  5. 1 bell pepper (any color), chopped
  6. 5 green onions, chopped
  7. 1/2 bunch of cilantro, chopped
  8. 1 C salted peanuts


  1. ¼ C rice vinegar
  2. 3 TB Sriracha Chili Sauce
  3. 1 TB coconut milk (liquid)
  4. 1 tsp sesame oil
  5. 1 tsp honey
  6. Pinch of salt and pepper


  1. 1/2 C olive or vegetable oil
  2. 2 Tb rice vinegar
  3. 1/4 C honey
  4. 2 cloves garlic, minced
  5. 1/2 bunch cilantro, chopped
  6. Dash of salt and pepper


  1. Combine all marinade ingredients in a large Ziploc bag and add chicken breasts. (I used chicken tenders, so they cooked quickly whole, but if you’re using whole breasts, I’d suggest cutting them into smaller strips so they cook faster once they’re done marinating.) Make sure the chicken is completely covered with the marinade, then stick in the fridge for 3-4 hours. I only did mine for a little over an hour and they still came out delicious, so no worries if you’re short on time.
  2. Whisk dressing ingredients in a small bowl and set aside.
  3. Once your chicken is done marinating, cook in a skillet or on the grill until middle is no longer pink. You can also bake if you’d like, but it will add more prep time.
  4. While your chicken is cooking, chop up all your salad ingredients and add to a large bowl. If you decide to toss your dressing over the salad, I would leave the peanuts til the end as a topping, otherwise they’ll get soggy and weird.
  5. Cut your cooked chicken into small bite-sized chunks and add to your salad.

Peanut Sauce


  1. 1/4 C natural peanut butter
  2. 2 TB soy sauce
  3. 1 tsp honey
  4. 2 TB Orange juice
  5. 3 TB coconut milk (take solid part from the top of the can)
  6. 1 TB Sriracha Chili Sauce
  7. 2 Tb water


  1. Blend all ingredients together in a food processor or blender.
  2. If it seems too thick once done, add a little more water until it’s the right consistency for drizzling over your salad.

To check out more delicious, healthy recipes head to one-mother-to-another.com.

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