Thai Chicken Salad Recipe

Thai Chicken Salad Recipe | Fresh, Crunchy & Flavorful

I first made this Thai Chicken Salad Recipe on a weekend when I wanted something fresh but still filling. After one bite, I knew this recipe was special—the crunch, the bold dressing, and the juicy chicken all worked perfectly together. It felt light but satisfying at the same time. I loved how quickly it came together without sacrificing flavor.

This is one of those salads I genuinely look forward to making again and again. You can also enjoy a refreshing dessert afterward, like the Key Lime Pie Lush Recipe for a sweet finish.

Ingredients

Note: several servings

• ½ head Napa cabbage (about 4 cups, thinly sliced) – Napa cabbage is softer than regular cabbage and works better for salads without feeling tough.
• ¼ small red cabbage (about 2 cups, thinly sliced) – Adds color, crunch, and a slightly sharper bite.
• 2 medium carrots (about 1 cup, grated) – Grated carrots blend evenly and add natural sweetness.
• 3 green onions (thinly sliced) – They give a mild onion flavor without overpowering the salad.
• ¼ cup fresh cilantro (minced) – Fresh cilantro adds brightness and freshness.
• 2 cups cooked shredded chicken breast – Rotisserie or leftover chicken saves time and stays juicy.
• 3 tablespoons toasted slivered almonds – Toasting brings out a deeper nutty flavor and extra crunch. You can pair this salad with something savory on the side like Cheddar and Herb Soda Bread for a hearty meal.

For the Dressing

• Juice of 1 lime – Fresh lime juice keeps the dressing bright and zesty.
• 3 tablespoons natural peanut butter – Creates a creamy texture and classic Thai flavor.
• 2 tablespoons low-sodium soy sauce – Adds savory depth without excess salt.
• 3 teaspoons agave nectar or honey – Balances the acidity with gentle sweetness.
• 2 teaspoons fish sauce – Adds authentic umami flavor; a little goes a long way.
• 2 teaspoons rice vinegar – Light acidity that blends smoothly with peanut butter.
• 1 teaspoon chili garlic sauce – Brings mild heat and complexity.

Variations

This recipe is easy to customize based on your preferences or dietary needs.

• Dairy-free: This recipe is naturally dairy-free as written.
• Sugar-free: Skip the sweetener or replace it with a sugar-free alternative.
• Extra protein: Add grilled shrimp, tofu, or extra chicken.
• More veggies: Bell peppers, cucumbers, or shredded broccoli work well.
• Spicier version: Increase chili garlic sauce or add fresh sliced chilies.

Cooking Time

• Prep Time: 15–20 minutes
• Cooking Time: 0 minutes
• Total Time: 15–20 minutes

Equipment You Need

• Large mixing bowl – For tossing the salad evenly
• Small bowl or jar – To mix the dressing smoothly
• Sharp knife and cutting board – For slicing vegetables
• Grater – For shredding carrots quickly

How to Make Thai Chicken Salad Recipe

Prepare the Vegetables

Start by thinly slicing the Napa and red cabbage and grating the carrots. Add them to a large bowl so they mix evenly. This step is important for creating the perfect crunchy texture throughout the salad.

Make the Dressing

In a small bowl, whisk together lime juice, peanut butter, soy sauce, sweetener, fish sauce, rice vinegar, and chili garlic sauce. Mix until smooth and creamy. I always taste it here and adjust sweetness or spice if needed.

Assemble the Salad

Add the shredded chicken and green onions to the vegetables. Pour the dressing over everything and toss gently until coated. Finish with toasted almonds and fresh cilantro before serving.

Additional Tips for Making This Recipe Better

After making this salad several times, here’s what I’ve learned:

• I always add the dressing right before serving to keep the cabbage crisp.
• Slightly warming thick peanut butter helps it blend smoothly.
• Fresh lime juice at the end makes the flavors pop even more.
• Toasting nuts yourself adds incredible aroma and crunch.

How to Serve Thai Chicken Salad Recipe

I love serving this salad on chilled plates to keep it extra refreshing. Garnish with more cilantro, extra nuts, and lime wedges for a beautiful presentation. It pairs well with rice crackers or crispy wonton strips on the side for added crunch.

Nutritional Information

This salad is light, nourishing, and balanced.

• Calories – Approximately 236 per serving
• Protein – Around 19.5g per serving
• Carbohydrates – About 17g per serving
• Fat – Roughly 10g per serving

Make Ahead and Storage

Storage

Store the salad and dressing separately in airtight containers in the refrigerator. The vegetables stay fresh for up to 3 days, but the salad tastes best within 24 hours once dressed.

Freezing

Freezing is not recommended, as the fresh vegetables lose their texture when thawed.

Reheating

This dish is meant to be served cold or at room temperature and does not require reheating.

Why You’ll Love This Recipe

Here’s why this Thai Chicken Salad deserves a spot on your menu:

• It’s quick and easy to prepare with minimal effort.
• The flavors are bold, fresh, and perfectly balanced.
• It’s healthy, filling, and packed with protein.
• You can easily customize it to suit your taste.
• It works great for lunch, dinner, or meal prep.

Ben Carraoli

Thai Chicken Salad Recipe

I first made this Thai Chicken Salad on a weekend when I wanted something fresh but still filling. After one bite, I knew this recipe was special—the crunch, the bold dressing, and the juicy chicken all worked perfectly together

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Total Time 20 minutes mins

Ingredients Method Notes

Ingredients

  

• ½ head Napa cabbage about 4 cups, thinly sliced – Napa cabbage is softer than regular cabbage and works better for salads without feeling tough.
• ¼ small red cabbage about 2 cups, thinly sliced – Adds color, crunch, and a slightly sharper bite.
• 2 medium carrots about 1 cup, grated – Grated carrots blend evenly and add natural sweetness.
• 3 green onions thinly sliced – They give a mild onion flavor without overpowering the salad.
• ¼ cup fresh cilantro minced – Fresh cilantro adds brightness and freshness.
• 2 cups cooked shredded chicken breast – Rotisserie or leftover chicken saves time and stays juicy.
• 3 tablespoons toasted slivered almonds – Toasting brings out a deeper nutty flavor and extra crunch.
• Juice of 1 lime – Fresh lime juice keeps the dressing bright and zesty.
• 3 tablespoons natural peanut butter – Creates a creamy texture and classic Thai flavor.
• 2 tablespoons low-sodium soy sauce – Adds savory depth without excess salt.
• 3 teaspoons agave nectar or honey – Balances the acidity with gentle sweetness.
• 2 teaspoons fish sauce – Adds authentic umami flavor; a little goes a long way.
• 2 teaspoons rice vinegar – Light acidity that blends smoothly with peanut butter.
• 1 teaspoon chili garlic sauce – Brings mild heat and complexity.

Method

 

1. Start by thinly slicing the Napa and red cabbage and grating the carrots. Add them to a large bowl so they mix evenly. This step is important for creating the perfect crunchy texture throughout the salad.
2. In a small bowl, whisk together lime juice, peanut butter, soy sauce, sweetener, fish sauce, rice vinegar, and chili garlic sauce. Mix until smooth and creamy. I always taste it here and adjust sweetness or spice if needed.
3. Add the shredded chicken and green onions to the vegetables. Pour the dressing over everything and toss gently until coated. Finish with toasted almonds and fresh cilantro before serving.

Notes

• I always add the dressing right before serving to keep the cabbage crisp.
• Slightly warming thick peanut butter helps it blend smoothly.
• Fresh lime juice at the end makes the flavors pop even more.
•  Toasting nuts yourself adds incredible aroma and crunch.