Chicken

Thai grilled chicken salad with peanut dressing

Name: Thai grilled chicken salad with peanut dressing recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 500g chicken thigh fillets; 40.00 ml vegetable oil; 1 baby wombok cabbage, thinly shredded; 1 carrot, cut into long ribbons; 1 red capsicum, thinly sliced; 80g bean sprout; 125.00 ml coriander leaves; 125.00 ml mint leaves; 125.00 ml Thai basil leaves, plus extra to garnish; 50g peanuts; Lime wedges, to serve; Finely grated zest of 1 lime; 60ml lime juice; 20.00 ml extra virgin olive oil; 40.00 ml fish sauce; 20.00 ml soy sauce; 20.00 ml brown sugar; 2.00 garlic clove, crushed; 1/4 tsp ground white pepper; 40.00 ml finely chopped coriander leaves; 70g peanut butter; 40.00 ml soy sauce; 40.00 ml lime juice; 20.00 ml runny honey; 10g ginger; 1 small red chilli, thinly sliced, or to taste

Rate now

30m

15m

Digi_THAI-GRILLED-CHICKEN-SALAD-WITH-PEANUT-DRESSING

Jump to recipe

by Phoebe Hird

Aug 26, 2025

This fresh and easy Thai chicken salad has a colourful mix of fresh veg, fragrant herbs and juicy grilled chicken and is tossed with a creamy peanut dressing. It’s a flavour-packed meal that’s both refreshing and satisfying.

500g chicken thigh fillets
2 tbs vegetable oil
1 baby wombok cabbage, thinly shredded
1 carrot, cut into long ribbons
1 red capsicum, thinly sliced
1 cup (80g) bean sprouts
1/2 cup coriander leaves
1/2 cup mint leaves
1/2 cup Thai basil leaves, plus extra to garnish
1/3 cup (50g) roasted salted peanuts, roughly chopped
Lime wedges, to serve

Marinade

Finely grated zest of 1 lime
1/4 cup (60ml) lime juice (1-2 limes)
1 tbs extra virgin olive oil
1 tbs fish sauce
1 tbs soy sauce
1 tbs brown sugar
1 garlic clove, crushed
1/4 tsp ground white pepper
2 tbs finely chopped coriander leaves

Dressing

1/4 cup (70g) crunchy peanut butter
2 tbs soy sauce
2 tbs lime juice
1 tbs fish sauce
1 tbs runny honey
1 garlic clove, crushed
2cm piece fresh ginger (10g), finely grated
1 small red chilli, thinly sliced, or to taste

Method

1.

For the marinade, place all ingredients in a medium bowl. Mix well to combine. Add chicken thigh fillets, turning to ensure each piece is well coated. Cover and refrigerate for at least 30 minutes.
2.

For the dressing, place all the ingredients in a small bowl and whisk to combine. Adjust seasoning to taste.
3.

Heat a grill pan over medium-high heat and add vegetable oil. Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for 5-6 minutes on each side until crispy, golden and cooked through. Transfer to a plate to rest.
4.

In a large bowl, combine the cabbage, carrot, capsicum, bean sprouts and herbs. Add the dressing and toss to coat well.
5.

Arrange the salad on a platter or individual plates and top with the sliced chicken. Garnish with peanuts, lime wedges and extra Thai basil leaves and serve immediately.