One bite of the Cheesecake Factory’s Thai Chicken Salad and you’re instantly hooked — it’s the perfect balance of crunch, sweetness, spice, and savory goodness all wrapped into one colorful bowl.
Packed with shredded chicken, fresh veggies, crispy wontons, and a creamy peanut dressing, it’s both refreshing and satisfying — and now you can make it at home!
This copycat version captures all the bold Thai-inspired flavors of the original, using easy-to-find ingredients and a simple prep method.
Whether you’re meal-prepping for the week or looking for a showstopper salad for your next gathering, this Thai Chicken Salad hits every note.
Why You’ll Love This Recipe
This salad is hearty enough to stand on its own, thanks to the protein, fiber, and crunch in every bite. It’s colorful, satisfying, and full of fresh texture that keeps things interesting.
The star is the peanut dressing — creamy, slightly sweet, and just a little spicy. Make it ahead for easy lunches or light, flavor-packed dinners all week.
What You’ll Need
For the Salad:
- 2 cups cooked, shredded chicken breast
- 3 cups romaine lettuce, chopped
- 1 cup red cabbage, thinly shredded
- 1 cup napa or green cabbage, thinly shredded
- 1 cup matchstick carrots
- ½ red bell pepper, thinly sliced
- 2 green onions, sliced
- ⅓ cup chopped cilantro
- ½ cup crispy wonton strips
- ¼ cup chopped roasted peanuts
- Optional: lime wedges for serving
For the Peanut Dressing:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1–2 teaspoons sesame oil
- 1–2 teaspoons sriracha (optional)
- 2–4 tablespoons warm water, to thin
Pro Tips
- Use rotisserie chicken to save time and add flavor.
- Slice veggies thinly for the best texture and blend of flavors in each bite.
- Make dressing ahead — it gets better after resting!
- Serve dressing on the side for crispier leftovers or meal prep.
- Add lime wedges for a bright, citrusy finish right before serving.
Tools You’ll Need
- Cutting board and knife
- Large salad bowl
- Small mixing bowl or jar (for dressing)
- Whisk or fork
- Measuring spoons and cups
- Tongs for tossing
Substitutions & Variations
- No peanut butter? Use almond or sunflower seed butter.
- Low-carb version: Skip wontons and use a sugar-free sweetener in the dressing.
- Vegetarian: Replace chicken with baked tofu or edamame.
- Add noodles: Toss in rice noodles for a hearty twist.
- Kid-friendly: Skip sriracha or use a mild dressing.
Make Ahead Tips
You can prep all the components (shredded chicken, veggies, and dressing) up to 2 days ahead and store them separately.
Toss right before serving for the best texture. Dressing keeps in the fridge for up to 5 days.
Instructions
1. Make the Peanut Dressing
In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, and sriracha (if using). Add warm water a tablespoon at a time until the dressing is smooth and pourable.
2. Prep the Salad Ingredients
Chop the romaine and cabbage, slice the bell pepper and green onions, and shred the chicken if not already done.
3. Assemble the Salad
In a large bowl, combine romaine, both cabbages, carrots, bell pepper, green onions, and cilantro. Add the shredded chicken on top.
4. Drizzle with Dressing
Drizzle dressing over the salad and toss gently to combine, or serve dressing on the side for dipping.
5. Add Garnishes and Serve
Top with wonton strips and chopped peanuts. Serve immediately with lime wedges on the side.
Leftovers & Storage
Store leftover salad (without dressing or crispy toppings) in an airtight container for up to 2 days. Store dressing separately. Re-crisp with fresh veggies or extra wonton strips when serving again.
Recipe FAQs
1. Can I use a different protein?
Absolutely — shrimp, tofu, or grilled steak all work great in this recipe.
2. Is the dressing spicy?
It can be! You control the heat by adjusting the sriracha or leaving it out entirely for a milder version.
3. What are crispy wonton strips and where do I find them?
They’re thin strips of fried wonton wrappers — usually found near salad toppings or Asian ingredients in grocery stores. You can also make them at home.
4. Can I meal prep this?
Yes! Keep dressing and toppings separate and mix just before eating to maintain freshness and crunch.
The Final Toss
This Cheesecake Factory Thai Chicken Salad Recipe is the perfect mix of fresh, bold, and crave-worthy.
From the juicy shredded chicken to the crunchy cabbage and that creamy peanut dressing — it’s a full-on flavor celebration in a bowl. Healthy, filling, and way better than takeout.
Make it once and you’ll be hooked — and if you try it, drop a comment below and let me know your favorite twist!