Say goodbye to boring salads! This Thai Chicken Salad combines fresh vegetables, tender chicken, and a zesty dressing for a vibrant and flavorful meal that’s both quick and easy to make.
I’m glad my friend shared this Thai Chicken Salad recipe with me. The first time I tried it, I was amazed at how tasty it was. Honestly, it’s one of the best chicken salads I’ve ever had. What makes it even better is that it’s so easy and quick to prepare. I use cooked chicken, fresh veggies, and a zesty dressing to bring everything together.
You can add more greens if you like a greener salad and sprinkle in some roasted peanuts for extra crunch. I’m sure you’ll find it delicious. Enjoy it with steamed jasmine rice and fresh spring rolls for a complete meal. It’s a great choice for a light lunch or a satisfying dinner.
I love this Thai Chicken Salad for many reasons. First, it’s a perfect blend of fresh, vibrant flavors and satisfying textures. The tender chicken, crisp vegetables, and zesty, tangy dressing come together to create a dish that’s both refreshing and delicious.
It’s incredibly versatile, allowing you to customize it with your favorite ingredients or enjoy it as a light meal or side dish. Plus, it’s easy to prepare, healthy and brings a taste of Thai cuisine right to your kitchen. Whether you’re looking for a quick lunch, a dinner option, or something to impress guests, this salad has it all.
- 2 cups cooked chicken, shredded or chopped
- 2 cups mixed greens (such as romaine, spinach, or arugula)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup green cabbage, thinly sliced
- 1 cucumber, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup green onions, sliced
- 1 red chili, thinly sliced (optional)
For the Dressing:
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 tablespoon sriracha or chili sauce (optional)
Step 1:
In a small bowl, whisk together lime juice, fish sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha (if using). Taste and adjust seasoning if necessary.
Step 2:
In a large bowl, combine the shredded chicken, mixed greens, carrots, red bell pepper, green cabbage, cucumber, cilantro, mint, green onions, and red chili (if using).
Step 3:
Pour the dressing over the salad ingredients and toss until everything is well coated.
Step 4:
Transfer the salad to a serving platter or individual bowls. Sprinkle with chopped roasted peanuts for added crunch. Serve immediately and enjoy!
- Customize the heat by adjusting the red chili or sriracha in the dressing. If you prefer a milder salad, reduce the chili, or skip it altogether.
- For extra texture, consider adding some crispy wonton strips, toasted sesame seeds, and roasted peanuts.
- For even more flavor, marinate the chicken in a mixture of lime juice, soy sauce, and garlic before cooking. This will infuse the chicken with additional flavor that complements the salad.
- Experiment with different greens like kale, watercress, or Napa cabbage to add variety and nutrition to your salad.
- Turn this salad into a complete meal by adding cooked rice noodles or quinoa. The grains will soak up the dressing, adding more substance to the dish.
You can serve this Thai Chicken Salad with steamed jasmine rice and fresh spring rolls if you like a light and balanced meal. Try pairing it with some grilled shrimp skewers for added protein, and for a refreshing drink, enjoy a glass of Thai iced tea.
To store Thai Chicken Salad, first, ensure that the salad is kept in an airtight container to maintain freshness. If you’ve already added the dressing, it’s best to consume the salad within 1-2 days, as the greens can become soggy. If possible, store the dressing separately and toss it with the salad just before serving to keep everything crisp. The salad itself, without dressing, can last in the refrigerator for up to 3 days. When you’re ready to eat, give it a quick toss and enjoy.
What type of chicken is best for Thai Chicken Salad?
Grilled, poached, or rotisserie chicken works well. Shredded or chopped, it should be tender and flavorful to complement the other ingredients.
Can I use a different protein instead of chicken?
Absolutely! Shrimp, tofu, or beef are great alternatives. You can even try a mix of proteins to add variety.
Is Thai Chicken Salad spicy?
It can be, depending on the amount of chili or sriracha in the dressing. You can easily adjust the spice level to your preference.
Can I make this salad vegetarian?
Yes, simply omit the chicken and use tofu or extra vegetables for a satisfying vegetarian option.
Can I use a different type of dressing?
While the traditional Thai dressing is ideal, you can experiment with other dressings like peanut sauce or a lime vinaigrette for a different flavor profile.
What greens work best in Thai Chicken Salad?
Mixed greens, romaine, spinach, or even kale can work well. The key is to use fresh, crisp greens to balance the other ingredients.
Thai Chicken Salad is a vibrant and delicious dish that combines fresh ingredients with bold flavors. Its versatility allows for endless customization, making it a perfect choice for a quick lunch, a light dinner, or a crowd-pleasing side.
Thai Chicken Salad
Recipe by Wasian CookeryCourse: SaladsCuisine: ThaiDifficulty: Easy
Servings
4
servings
Cooking time
10
minutes
Total time
30
minutes
Say goodbye to boring salads! This Thai Chicken Salad combines fresh vegetables, tender chicken, and a zesty dressing for a vibrant and flavorful meal that’s both quick and easy to make.
Ingredients
2 cups cooked chicken, shredded or chopped
2 cups mixed greens (such as romaine, spinach, or arugula)
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cup green cabbage, thinly sliced
1 cucumber, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1/4 cup roasted peanuts, chopped
1/4 cup green onions, sliced
1 red chili, thinly sliced (optional)
For the Dressing:
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon grated ginger
1 tablespoon sriracha or chili sauce (optional)
Directions
- In a small bowl, whisk together lime juice, fish sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha (if using). Taste and adjust seasoning if necessary.
- In a large bowl, combine the shredded chicken, mixed greens, carrots, red bell pepper, green cabbage, cucumber, cilantro, mint, green onions, and red chili (if using).
- Pour the dressing over the salad ingredients and toss until everything is well coated.
- Transfer the salad to a serving platter or individual bowls. Sprinkle with chopped roasted peanuts for added crunch. Serve immediately and enjoy!
Notes
- Customize the heat by adjusting the red chili or sriracha in the dressing. If you prefer a milder salad, reduce the chili, or skip it altogether.
