Thai Chicken Salad Recipe

Thai cuisine is renowned for its bold, vibrant flavors that perfectly balance sweet, savory, salty, and spicy elements. One of the most beloved dishes that captures this balance is Thai Chicken Salad. This dish combines tender, grilled chicken with a fresh, crunchy assortment of vegetables, a fragrant herbaceous dressing, and a kick of heat, creating a salad that’s satisfying, healthy, and bursting with flavor.

Why You’ll Love This Thai Chicken Salad

• Packed with Flavor: Fresh herbs, crunchy vegetables, and a tangy, spicy dressing provide an explosion of flavors in every bite.
• Healthy & Nutritious: With lean protein from the chicken, fiber from the veggies, and heart-healthy fats from the dressing, this salad is both nourishing and satisfying.
• Customizable: You can adjust the level of spice, add or subtract ingredients, and make it your own.
• Quick & Easy: With simple ingredients and minimal prep time, this salad comes together in no time.
• Great for Meal Prep: This salad holds up well in the fridge, making it perfect for meal prep.

Step 1: Prepare the Chicken

1. Season the Chicken: Pat the chicken breasts dry with a paper towel to ensure they cook evenly. Lightly season both sides with salt and pepper. For a more intense flavor, you can marinate the chicken in a mixture of soy sauce, lime juice, and a touch of honey for 15-20 minutes before grilling. However, this step is optional.
2. Grill the Chicken: Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat. Place the chicken breasts in the pan and cook for 6-7 minutes per side or until the chicken reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. Remove the chicken from the pan and allow it to rest for 5-10 minutes to retain its juices.
3. Slice the Chicken: Once rested, slice the chicken into thin strips against the grain. Set aside.

Step 2: Prepare the Salad Ingredients

1. Prep the Vegetables: While the chicken is cooking, prep the vegetables. Use a sharp knife or mandoline slicer to julienne the cucumber, red bell pepper, and cabbage. The goal is to create thin, even strips that will add crunch and texture to the salad.
2. Shred the Carrots: Shred the carrots using a box grater or a julienne peeler. If you don’t have a grater, you can also slice them thinly into strips.
3. Chop the Herbs: Finely chop the fresh cilantro and mint leaves (if using). Fresh herbs are essential to achieving that aromatic Thai flavor.
4. Prepare the Peanuts: Roughly chop the roasted peanuts for added texture and a salty crunch. You can also use cashews if you prefer.
5. Set Aside the Salad Ingredients: Combine the shredded carrots, julienned cucumber, sliced bell pepper, cabbage, and herbs in a large mixing bowl. Toss to combine.

Step 3: Prepare the Thai Dressing

1. Combine the Dressing Ingredients: In a small bowl, whisk together the lime juice, fish sauce, soy sauce, honey, rice vinegar, sriracha, grated ginger, minced garlic, sesame oil, and olive oil. Taste and adjust the seasoning. If you prefer a sweeter dressing, add more honey; for extra heat, increase the sriracha. The balance of sour, salty, sweet, and spicy is key to making a great Thai dressing.
2. Whisk Until Smooth: Ensure all the ingredients are fully incorporated, and the dressing is smooth and well-blended.

Step 4: Assemble the Salad

1. Toss the Salad: Add the sliced grilled chicken to the bowl of vegetables and herbs. Pour the Thai dressing over the top and toss everything together until the salad is evenly coated with the dressing.
2. Garnish the Salad: Sprinkle the chopped peanuts, sesame seeds, and sliced red chilies (if using) over the salad. These garnishes will add crunch, flavor, and heat, enhancing the overall texture and flavor of the dish.

Step 5: Serve

1. Plate the Salad: Transfer the Thai chicken salad to serving plates or bowls. This recipe can be served family-style or individually portioned. For a more elegant presentation, you can arrange the salad in a decorative manner, layering the vegetables and chicken attractively.
2. Enjoy: Serve immediately, or refrigerate for up to 4 hours if preparing in advance. This salad is best served fresh to retain the crunch of the vegetables and the vibrancy of the flavors.

Tips for the Perfect Thai Chicken Salad

• Grilled or Rotisserie Chicken: If you don’t have time to grill the chicken, you can use store-bought rotisserie chicken or even leftover cooked chicken for a quicker meal. Just shred or slice it and toss with the vegetables and dressing.
• Make it Vegetarian: For a vegetarian version of this salad, you can substitute the chicken with tofu. Press and pan-fry the tofu until it’s crispy on the outside, then slice it and toss it with the vegetables and dressing.
• Adjust the Spice: The beauty of this recipe is that you can tailor it to your heat preference. Adjust the amount of sriracha or red chili based on your tolerance for spice.
• Meal Prep: This salad can be prepped ahead of time for meal prep. Keep the dressing separate and toss it with the salad right before serving. The dressing will keep the veggies fresh, and the salad will stay crunchy for up to 2 days in the refrigerator.
• Add Additional Veggies: Feel free to add other vegetables like bean sprouts, snap peas, or even edamame to make the salad even heartier and more colorful.
• Crunch Factor: If you love a good crunch, consider adding crispy wonton strips or toasted rice noodles for extra texture.

Frequently Asked Questions (FAQs)

1. Can I use another protein instead of chicken?
   • Absolutely! You can substitute the chicken with shrimp, grilled beef, or even tofu for a vegetarian option. Just be sure to adjust the cooking method to suit the protein.
2. Is the Thai dressing gluten-free?
   • The dressing is mostly gluten-free, but be sure to use tamari or gluten-free soy sauce if you need the salad to be entirely gluten-free. Some fish sauces may contain gluten, so check the label.
3. Can I make this salad ahead of time?
   • Yes, you can prepare all the salad ingredients ahead of time and store them separately in airtight containers. When ready to serve, toss everything together with the dressing and garnishes.
4. What can I serve this salad with?
   • Thai chicken salad is great as a standalone meal, but it pairs wonderfully with a side of Thai spring rolls, jasmine rice, or even grilled shrimp skewers.

Conclusion

This Thai Chicken Salad recipe brings together the perfect combination of fresh, vibrant ingredients with a tangy, spicy dressing that packs a punch. It’s an ideal dish for any occasion, whether you’re looking for a light meal or a flavorful side dish. By using simple, wholesome ingredients and a dressing that’s both bold and balanced, you can create a meal that’s both satisfying and delicious.

Yield: 4

Thai Chicken Salad Recipe

Print

If you're craving a rich, flavorful chicken dish that’s easy to prepare but packed with sophisticated flavors, then this Creamy Dijon Chicken recipe is exactly what you need. The dish features succulent chicken breasts cooked in a luxurious, velvety sauce made with Dijon mustard, heavy cream, garlic, and fresh herbs, creating the perfect balance of tangy and creamy flavors. Whether you're cooking for a special occasion or preparing a comforting weeknight dinner, this dish is sure to become a favorite.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• For the Salad:
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (such as romaine, spinach, or butter lettuce)
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 cucumber, julienned or thinly sliced
• 1 red bell pepper, thinly sliced
• ¼ cup chopped fresh cilantro
• 2 tbsp chopped fresh mint
• ¼ cup roasted peanuts, chopped (optional, for garnish)
• 1-2 tbsp sesame seeds (optional, for garnish)
• For the Dressing:
• 3 tbsp lime juice (freshly squeezed)
• 2 tbsp fish sauce (or soy sauce for a milder flavor)
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1-2 tsp sriracha or chili paste (optional, for heat)
• Salt to taste

Instructions

1. Cook the Chicken:
   Heat the olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 6-7 minutes on each side, or until fully cooked through (internal temperature of 165°F/75°C). Remove from heat and allow the chicken to rest for a few minutes. Once rested, slice the chicken into thin strips.
   
2. Prepare the Salad:
   In a large bowl, combine the mixed greens, shredded red cabbage, shredded carrots, cucumber, bell pepper, cilantro, and mint. Toss the vegetables together until evenly mixed.
   
3. Make the Dressing:
   In a small bowl, whisk together lime juice, fish sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, ginger, and sriracha (if using). Taste and adjust the seasoning, adding salt or more honey for sweetness as needed.
   
4. Assemble the Salad:
   Add the sliced chicken to the salad and pour the dressing over the top. Toss gently to combine, ensuring all the ingredients are coated in the dressing.
   
5. Serve:
   Garnish with chopped peanuts and sesame seeds, if desired. Serve immediately.

Notes

For a crunchy element, add crispy fried wonton strips or chow mein noodles.

You can substitute grilled chicken for pan-seared if you prefer a different method of cooking.

This salad can be made in advance; however, wait until right before serving to add the dressing to keep the vegetables crisp.