It’s 5 PM. Your brain is fried. The family is hungry. Takeout menus are calling your name.
But wait! I have a better idea. One that’s faster than delivery and tastes a million times better. If you love easy Asian-inspired meals, you should also try this slow cooker chicken pad thai for another hands-off dinner.
Let’s make a Thai Peanut Chicken Salad Bowl. It’s your weeknight superhero. We’re talking huge flavor, zero fuss, and a serious crunch factor.
This is the dinner that saves the day. Every single time.
Recipe Overview
- Cuisine: Thai-Inspired
- Category: Main Course Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
Ultimate Guide to Thai Peanut Chicken Salad Bowl
Why is this your only guide? Because I’m a busy cook, just like you. I don’t have time for fluff.
This guide gives you the fastest path to an amazing meal. We focus on big, bold flavor with minimal steps.
You get that perfect sweet, salty, tangy peanut sauce. Tender chicken. And that iconic crunchy noodle topping.
It all comes together in one bowl. Dinner is solved in under 30 minutes. Let’s do this.
The Simple Ingredients
I bet you have half of this already. That’s the beauty of it. No special trip to the store needed.
Thai Peanut Chicken Salad Bowl Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Thai Peanut Chicken Salad Bowl Recipe!
Nutrition Information
For the Chicken & Salad:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp neutral oil (like avocado or canola)
- Salt and black pepper
- 1 large head of romaine or green cabbage, shredded
- 2 large carrots, shredded or julienned
- 1 red bell pepper, thinly sliced
- 1/2 a red onion, thinly sliced
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 cup crispy chow mein noodles or fried wonton strips
For the Magic Peanut Dressing:
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 tbsp lime juice (about 1.5 limes)
- 2 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1-2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1-3 tsp Sriracha or chili garlic sauce (to your spice level!)
- 1/4 cup warm water (to thin the sauce)
Let’s Get Cooking! (The Step-by-Step)
Follow these simple steps. You’ll be eating before you know it. I promise.
- Cook the chicken. Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Cook for 5-7 minutes per side, until cooked through. Let it rest for 5 minutes, then slice or shred.
- Whisk the sauce. While the chicken cooks, make the star of the show. In a medium bowl, whisk the peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, ginger, and Sriracha until smooth. Slowly whisk in the warm water until it’s a pourable dressing.
- Chop the veggies. Get your salad base ready. Pile the shredded lettuce or cabbage into big bowls. Top with the carrots, bell pepper, and red onion.
- Assemble the bowls. Divide the sliced chicken over the veggies. Drizzle that amazing peanut sauce generously over everything.
- Add the crunch! Top each bowl with the chopped cilantro, green onions, and a big handful of those crispy noodles. This step is non-negotiable for texture!
- Serve immediately. Dig in right away so the noodles stay super crunchy.
What to Serve With This Dish
This salad bowl is a full meal. But if you want to stretch it, I have ideas.
Steamed jasmine rice on the side is perfect. So are quick-pickled cucumbers.
Want to keep it light? Serve with spring rolls or a simple miso soup. For a heartier, cozy option on a cold day, this cheesy chicken bacon potato soup is the ultimate comfort food. Dinner is done.
Make This Recipe Your Own (Quick Swaps)
Use what you have! This recipe is super flexible. Don’t stress.
No chicken? Use leftover rotisserie chicken or cooked shrimp. For a veggie option, baked tofu or edamame works great.
Out of peanut butter? Try almond butter or sunflower seed butter. Use coleslaw mix instead of chopping lettuce and carrots. Easy.
How to Store Leftovers (If You Have Any!)
Store the components separately for best results. Keep the dressing in a jar in the fridge.
Store the chopped salad (without dressing or noodles) and the chicken in their own containers. The crispy noodles go in a bag at room temp.
Assemble fresh when you’re ready to eat. Everything stays crisp and perfect.
NUTRITION INFORMATION
- Calories: ~550
- Protein: 40g
- Carbohydrates: 35g
- Fat: 28g
- Fiber: 6g
- Sugar: 18g
*This is an estimate. It can vary based on your specific ingredients and swaps.
FREQUENTLY ASKED QUESTIONS
Can I make this ahead of time?
Yes! Prep the chicken, chop the veggies, and make the sauce up to 2 days ahead. Store them separately. Assemble just before serving to keep everything crunchy.
Is there a substitute for peanut butter?
Absolutely. Almond butter or sunflower seed butter are great swaps. The flavor will be a little different, but still delicious.
How do I make the sauce spicier?
Add more Sriracha! Start with 1 tsp and taste. You can also add a pinch of red pepper flakes or a squeeze of sambal oelek.
See? I told you it was simple. This recipe is your new secret weapon for crazy-busy nights.
It’s fresh, filling, and packed with the flavors we love. You get a restaurant-quality meal without the price tag or the wait. If you’re craving more aromatic broth-based dishes, my slow cooker chicken pho is another fantastic way to enjoy deep, comforting flavors with minimal effort.
Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
