Thai Peanut Chicken Crunch Slaw Salad is an easy & healthy 20 minute salad with Asian inspired flavors. It is loaded coleslaw, broccoli slaw, vegetables and rotisserie chicken and dressed with a homemade Thai Peanut Sauce and peanuts for amazing flavor and crunch!
Thai Crunch Salad
I went through lots of recipe testing before I came up with the perfect Thai Peanut Sauce. It is a light and fresh sauce with lots of depth of flavor. It works amazingly well on everything from Thai Peanut Lettuce Wraps to Thai Peanut Chicken Flatbread.
When the sauce is cooked down in recipes like these, it intensifies the richness of the sauce which really boosts it’s flavor. It also works great when you are wanting to add a lighter flavor to dishes like this Thai Peanut Chicken Crunch Slaw Salad.
Healthy Thai Peanut Chicken Coleslaw
I have been aware of my lack of veggie intake lately and been making an effort to eat more vegetables on a daily basis. This Thai Peanut Crunch Slaw Salad serves that purpose wonderfully. It is loaded with a variety of fresh veggies, including cabbage, carrots, broccoli slaw, bell peppers, cucumbers and green onions.
The chicken, peanuts and Thai Peanut Sauce add a richness and boost of protein that makes it a complete meal perfect for lunch or dinner.
Thai Slaw Meal Prep
This Asian Slaw with Shredded Chicken recipe makes a very large batch. That means it is great for serving at a pot luck dinner or bringing to an office work lunch.
I like to meal prep a bunch of the vegetables in a large bag as well as the chicken in peanut sauce in a container. Then, when I am wanting to make a quick lunch or dinner, I just toss together some of the vegetables with some leftover rotisserie chicken along with a squeeze of lime juice.
It is such a fresh and delicious meal prep and so much better than those bagged salads!
Asian Peanut Slaw with Shredded Chicken
Whether you are looking for a great dish to share or wanting to change up your lunch routine, you need to give this Thai Crunch Salad a try! It is full of flavor, crunch and healthy vegetables that will leave you feeling satisfied.
When you are whizzing up that amazing thai peanut sauce for this recipe, don’t be upset that you have extras leftover. It is good on so many recipes, not to mention you can freeze it in a resealable bag for a few months!
More delicious Thai Peanut Recipes
- Airfryer Baked Thai Peanut Chicken Egg Rolls
- Pressure Cooker Thai Peanut Chicken & Noodles
- Thai Peanut Chicken Noodle Skillet
- Crock Pot Thai Peanut Chicken
Thai Peanut Chicken Crunch Slaw Salad
Ingredients
- 2 c. coleslaw mix
- 2 c. broccoli slaw
- 1 c. matchstick carrots
- 1 bunch green onions chopped
- 1/2 red bell pepper chopped
- 1/2 c. cilantro chopped
- 1 1/2 c. rotisserie chicken shredded
- 2 cucumbers seeded & chopped
- 1 c. thai peanut sauce
- 1 lime juiced
- 1/2 c. chopped peanuts
Instructions
- Toss all of the vegetables and chicken in a large bowl. Toss with the Thai Peanut Sauce & lime juice until everything is well coated. Top with peanuts and serve immediately.
Jackie says
I’ve made this salad twice and my husband (not usually a big salad-for-dinner guy) just loves it! He’s even excited for leftovers which is unheard of. I love it too—it’s just my kind of thing, so I’m in heaven that my husband is enjoying it too. Thanks so much!
Danielle Green says
I love to hear this. Getting certain men to eat salads is a major accomplishment in my book! lol
NeeNee says
This sounds delicious. I make pasta salads for our food pantry volunteers each week. I normally make a basic salad recipe like yours and just add pasta to it. I always give credit to the maker. I have one team that has a vegetarian on it. How do you think it would be to leave the chicken off of that one?
Danielle Green says
This is still very good and filling without chicken!
Cindy says
When thinking about vegetarian options, try to think about what you can add to the meal in addition to removing meat. In this recipe, I would add some other form of protein, such as baked tofu or maybe even roasted spicy chickpeas. Omitting the chicken is a start in making this salad vegetarian however there are many alternatives that you can add to the salad that amp it up, both taste-wise and nutritionally.
Sabrina says
My family loves all types of salads so I’m always looking for new delicious recipes and this one did not disappoint! It was so easy to make and packed with so many amazing flavors. Thanks for this, it’s a keeper!
Deborah Holt says
What is the nutritional information on this recipe. I need to keep track of carbs and calories
Danielle Green says
I just updated the recipe with the nutritional info!
Andrea says
I! I’m from Argentina and here there are no cole slaw at the store. Could you tell me what is in it so I can make it myself? Also the Broccoli slaw. Thanks a lot!
Danielle Green says
Coleslaw is essentially just shredded cabbage with a little shredded carrot.
Andrea says
I! I’m from Argentina and here there are no cole slaw at the store. Could you tell me what is in it so I can make it myself? Also the Broccoli slaw. Thanks a lot!
Kim McLean says
I have made this twice now. It is easy and delicious. I did try adding Siracha and Fish Sauce to the peanut sauce and really liked the additions. Also, sometimes I use napa cabbage instead of the bags of slaw mix- more work but also good. My family loves this dish and it has become a standard for dinner!
Danielle Green says
Those all sound like great additions!
Kim McLean says
I have made this twice now. It is easy and delicious. I did try adding Siracha and Fish Sauce to the peanut sauce and really liked the additions. Also, sometimes I use napa cabbage instead of the bags of slaw mix- more work but also good. My family loves this dish and it has become a standard for dinner!
Alyssa says
I just made this salad for my lunches for the week! I do love the dressing and will definitely be keeping that for future use. The salad itself was a little lacking for me. I added some candied ginger but also think cranberries, chopped apples, sesame sticks, or some other flavorful element would upgrade it just a bit. Thanks for the recipe!
Alyssa says
I just made this salad for my lunches for the week! I do love the dressing and will definitely be keeping that for future use. The salad itself was a little lacking for me. I added some candied ginger but also think cranberries, chopped apples, sesame sticks, or some other flavorful element would upgrade it just a bit. Thanks for the recipe!
Confused says
Hi,
I’m having trouble looking for broccoli slaw at the store, is there somewhere that usually has it?
Thanks!
Danielle Green says
It’s not by the normal coleslaw at my store, it’s by the baby carrots.
Alyssa says
Trader Joe’s does!
Erin Hinckley says
Hi! Would you be able to store this for a few days in the fridge or is the sauce better left separate until I’m ready to serve it?
Danielle Green says
This does not store well with the sauce for much more than a day. I would definitely keep the sauce off until shortly before serving, but you could certainly prep the rest of it a few days ahead of time.
Abby says
I’m not usually a salad person, but this was really good and filling! It’s hard to find recipes that are healthy, easy, reasonably cheap and actually good. I’d make it again.
mary says
the penaut thai sauce calls for “red rice vinegar” I think its rice vinegar instead.
mary says
the penaut thai sauce calls for “red rice vinegar” I think its rice vinegar instead.
Molly says
The recipe was not included when I read it today.
Danielle Green says
I just double checked it and it appears to be there on my end.
Cadie says
We just had this for dinner. That sauce was incredible! That a hearty, delicious, healthy, salad! I will definitely be making this again.
Danielle Green says
The sauce is my FAVORITE! So glad you enjoyed it.
alyssa says
Hi, if i want to make this as a side, what mannish would you suggest?
alyssa says
main dish*
Danielle Green says
This would pair great with a shrimp kebabs marinated in lime juice and olive oil or if you leave out the chicken in this salad, you could pair it with some grilled chicken breasts or steak.
Libby Mahoney says
Hey Danielle, this looks awesome! Question, if you were making this ahead of time for lunches would you suggest leaving the dressing off until you’re going to eat it or does the lime juice help it not get too funky if you put the dressing on all at once?
Thanks!
Danielle Green says
Hi Libby, you definitely want to wait to dress this right before serving! It will get a bit mushy otherwise.
Cindy says
Is the light coconut milk out of the can or did you se the refrigerator brand?
Danielle Green says
I used the canned type for a richer coconut flavor.