Thai Chicken Salad
This Thai Chicken Salad is a vibrant and refreshing dish packed with bold flavors and wholesome ingredients. Juicy chicken, crunchy vegetables, fresh herbs, and a tangy, slightly spicy dressing come together to create a salad that’s light yet satisfying. Perfect for lunch, dinner, or meal prep, this salad will quickly become a favorite in your recipe collection.
The first time I made this Thai Chicken Salad, my husband was skeptical—it was a departure from our usual salads. But one bite was all it took to win him over. The combination of tender chicken and crisp veggies tossed in a zingy dressing had him asking for seconds. Now, it’s a staple for warm evenings when we want something quick, flavorful, and healthy. My little one loves helping sprinkle the peanuts on top, making it a true family affair.
Why You’ll Love Thai Chicken Salad
•Flavor Explosion: A perfect balance of sweet, tangy, salty, and spicy.
•Healthy and Light: Packed with lean protein, fresh veggies, and nutritious herbs.
•Quick to Prepare: Ready in under 30 minutes with simple ingredients.
•Customizable: Easily adapt the ingredients to your taste preferences.
Ingredients Notes For Thai Chicken Salad
•Chicken: Use grilled, poached, or rotisserie chicken for convenience.
•Veggies: Crisp lettuce, shredded carrots, red cabbage, and cucumber add color and crunch.
•Herbs: Fresh cilantro and mint are essential for authentic flavor.
•Peanuts: Roasted peanuts or cashews add a delightful crunch.
•Dressing: A mix of lime juice, fish sauce, soy sauce, honey, and chili garlic sauce for that classic Thai flavor.
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Recipe Steps
1.Cook Chicken: Grill or poach chicken breasts, then shred or slice them into bite-sized pieces.
2.Prepare Veggies: Thinly slice red cabbage, julienne carrots, and chop cucumbers. Arrange over a bed of lettuce.
3.Make Dressing: Whisk together lime juice, fish sauce, soy sauce, honey, and chili garlic sauce in a small bowl. Adjust seasoning to taste.
4.Assemble Salad: Top the veggies with shredded chicken, fresh herbs, and peanuts. Drizzle the dressing generously over the salad.
5.Serve: Toss everything together and serve immediately for the freshest flavors.
Storage Options
•Refrigerator: Store the salad components separately for up to 2 days. Assemble and add the dressing just before serving.
•Meal Prep: Pre-portion salad ingredients and dressing in containers for grab-and-go meals.
Variations & Substitutions
•Swap chicken for shrimp or tofu for a vegetarian or pescatarian option.
•Add mango or pineapple for a sweet twist.
•Use almond butter in the dressing for a nutty variation.
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Thai Chicken Salad
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Salad:
- 2 cups cooked chicken shredded or diced
- 4 cups mixed greens or shredded cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1/2 cucumber sliced
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh mint chopped
- 1/4 cup green onions sliced
- 1/4 cup chopped peanuts or cashews optional
- For the Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon grated ginger
- 1 clove garlic minced
- 2-3 tablespoons water to thin the dressing, as needed
Instructions
- Prepare the Dressing:
- Mix Ingredients: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, ginger, and garlic until smooth.
- Adjust Consistency: Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
- Assemble the Salad:
- Combine Ingredients: In a large salad bowl, toss together the chicken, mixed greens, carrots, bell pepper, cucumber, cilantro, mint, and green onions.
- Add Dressing:
- Toss Salad: Drizzle the peanut dressing over the salad and toss gently to combine.
- Serve:
- Garnish: Top with chopped peanuts or cashews for added crunch, if desired.
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