Thai Chicken Salad Recipe

Ben Carraoli

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

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

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.
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.
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.