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A bowl of chicken quinoa salad
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5 from 9 votes

Thai Chicken Quinoa Salad with Thai Peanut Dressing

Meet this Thai-Inspired Chicken Quinoa Salad! It uses fresh ingredients that pack flavor and a crunch and tossed with  Thai Peanut Salad Dressing!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Salad
Cuisine: Thai
Servings: 4
Author: Lexi


For the chicken quinoa salad:

  • 2 cups cooked quinoa roughly 12 ounces
  • 2 cups shredded chicken homemade or rotisserie
  • 2 cups green cabbage or 2 cups chopped coleslaw blend, sliced thin
  • 1/3 cup chopped scallions
  • 1 cup shredded/grated carrots
  • 1/4 cup chopped peanuts
  • 1 cup cooked edamame optional
  • 1/4 cup cilantro chopped
  • 3 Mandarins or oranges segmented
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 lime juiced

Thai Peanut Salad Dressing:

  • 1/3 cup creamy peanut butter
  • 2 tablespoon rice vinegar
  • 2 tablespoon coconut aminos
  • 1 tablespoon fresh grated ginger
  • 1 garlic clove grated
  • 1 teaspoon toasted sesame oil
  • pinch salt
  • 1 lime juiced
  • Water to thin as needed (1/4 cup roughly)


  • Make quinoa as directed on package, and set aside to cool.
  • Chop cabbage, scallions, peanuts, cilantro, and shred carrots. Set aside.
  • Segment mandarins or oranges, and set aside.
  • Make your salad dressing: In a bowl whisk together all ingredients, except for the water. Once combined, add water, tablespoon at a time, until you reach your desired creamy, but pourable consistency. 
  • Assemble the salad: Add everything into a serving bowl. Drizzle peanut dressing over the salad, toss and serve.


  1.  This salad will keep well for 3-5 days in an air-tight container in the refrigerator.