This Thai Chicken Salad is bringing big flavor energy. It's fresh, vibrant, and full of bold, crunchy goodness. We've got Napa cabbage, tender chicken, red pepper, carrots, and scallions—all tossed in a zippy ginger-lime dressing that knows how to make an entrance. Top it with fresh basil, cilantro, and a handful of cashews for the ultimate crunch, and you've got a salad that totally steals the show.
I love salads, and this Thai Chicken Salad Recipe is one I turn to again and again.
The combination of colors, textures, and flavors is something that I could never get tired of.
This isn't a wimpy, 'you'll be hungry in two hours' kind of salad either. It is a hearty main course that will satisfy even the most ravenous of appetites.
Looking for more salad inspiration? Don't miss my Mediterranean Quinoa Salad, Thai Quinoa Salad, and Curry Chicken Salad.
Ingredients
Chicken
- Coconut Oil: I recommend using refined coconut oil.
- Chicken: I used chicken breasts, but thighs will work as well.
- Seasonings: Adjust the amount to your liking.
Thai Dressing
- Lime Juice: Add the zest to the dressing if you would like an extra pop of lime flavor.
- Fish Sauce: My go-to brand is Red Boat.
- Ginger: Save any leftover ginger by freezing it.
- Red Pepper Flakes: This adds a subtle kick. Feel free to adjust the amount to your taste.
- Honey: You can use your preferred sweetener.
- Oil: I recommend the best quality extra virgin olive oil you have.
Salad
- Napa Cabbage: If you can't find Napa Cabbage, you can use regular cabbage, but the texture would be different.
- Red Pepper: Yellow pepper may also be used. I do not recommend green bell pepper.
- Carrots: Buy pre-shredded to save time.
- Scallions: Use the green and white parts.
- Fresh Herbs: I like a blend of basil and cilantro.
- Cashews: I buy raw and toast them myself, but you can buy roasted cashews to save time.
Variations
This recipe begs to be adapted. Here are some suggestions!
- You can use grilled chicken if you like.
- Substitute shrimp for the chicken.
- Mint can be used as a substitute for cilantro - just adjust the amount to your liking.
- Add diced red chili for a kick of heat.
- If you want to make this Thai Ginger Chicken Salad a little heartier, try adding in rice noodles.
- Top with bean sprouts.
- Make it Vegan by substituting cooked and crumbled Tempeh or using Gardein Chicken Scallopini.
- If a Thai Chicken Salad with Peanut Sauce is more your thing, make the recipe as instructed and substitute in this Peanut Dressing.
Serving Suggestions
This salad is hearty enough for a meal by itself. If you want to serve it with something else, here are some suggestions.
Frequently Asked Questions
What Type of Chicken Should I Use?
I like to use chicken breasts, but chicken thighs work just as well. Either way, make sure you are using boneless chicken that has been thinly sliced or shredded.
If you want to use bone-in chicken, adjust the cooking time upwards and cook until the internal temperature is 165. Allow the chicken to cool and then shred.
Can I Use Pre-Cooked Chicken?
Absolutely! If you've picked up a rotisserie chicken at the grocery store, it works just fine here. You can also use my Slow Cooker Shredded Chicken or Instant Pot Chicken.
Either are a great option if you want to get ahead of the game and do meal prep on the weekend.
Tools Needed to Make Thai Salad Recipe
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Storage
If you have already tossed the salad with the dressing, it is best to eat it immediately.
If you do have leftovers, they will hold for up to a day, but the salad will not be as crisp as it was initially.
Without the dressing, the salad should hold for about three days, depending on how fresh your ingredients initially were.
Serving Suggestions
This salad is hearty enough for a meal by itself. If you want to serve it with something else, here are some suggestions.
How to Make
Season the chicken to taste with salt and pepper. (I like to do this up to one day ahead of time. The salt will get into the muscle fibers of the chicken and improve the taste and texture.)
Heat the oil over medium-high heat.
Add the chicken and cook until the chicken is cooked through, and the internal temperature is 165° F. Allow the chicken to cool and shred.
While the chicken is cooking, make the dressing by combining the lime juice, fish sauce, ginger, and red pepper flakes in a bowl. Alternatively, you can use a blender to make the dressing.
Whisk in the oil until the dressing emulsifies. Add honey to taste and season with salt and pepper.
To make the salad. Combine the Napa cabbage, red pepper, carrot, scallions, basil, and cilantro in a bowl.
Add the chicken and toss with the dressing. Top with cashews and serve.
You May Also Like
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- Crunchy Quinoa Salad has it all - color, texture, and taste. This is a quinoa salad recipe that never gets old!
- When you need something that is easy and satisfying, this Honey Mustard Quinoa Salad is sheer perfection.
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- Asian Chicken Salad is an easy to make salad that is perfect for meal prep. This is one I can't get enough of.
- Everyone knows that a great salad dressing can take a salad from good to great. This Asian Salad Dressing is simple to make and will make the idea of salad for dinner exciting again.
- Looking for an easy no-cook dinner? You will love this Ham and Cheese Salad.
Thai Chicken Salad Recipe
Equipment
- Large Saute Pan
- Blender
Ingredients
Chicken
- 1 tablespoon coconut oil
- 1 pound boneless skinless chicken breasts
- 1 teaspoon salt to taste
- ½ teaspoon garlic powder
- ½ teaspoon gresh ground black pepper
Dressing
- 4 tablespoons lime juice
- 3 tablespoons fish sauce Red Boat brand
- 1 tablespoon fresh ginger peeled and grated
- 2 teaspoons red pepper flakes
- 1 tablespoon honey to taste
- 5 tablespoons extra virgin olive oil
Salad
- 4 cups shredded Napa cabbage
- 1 red pepper or yellow or orange, diced
- 3 carrots grated
- 2 scallions chopped
- ¼ cup fresh basil torn
- ¼ cup fresh cilantro chopped
- ¼ cup cashews chopped
Instructions
Chicken
- Heat coconut oil over medium high heat.
- Season the chicken with salt, garlic powder, and pepper.
- Add chicken and saute until browned and the chicken is fully cooked, about 10 minutes.
- Allow to cool and shred chicken
Dressing
- Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.
- Slowly whisk in olive oil until emulsified. Add honey to taste. (You may also make the dressing in a food processor, blender or using an immersion blender.)
Salad
- In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken. Toss with dressing. Top with cashews and serve.
Notes
Tips and Variations for Making a Thai Chicken Salad
- Don't like cilantro? Substitute green onions.
- If you want to make this Thai Chicken Salad a little heartier, try adding in rice noodles.
- The chicken can easily be cooked ahead in the slow cooker! Try cooking it on low for four hours, adding in a little broth or water for extra moisture.
- Make it Vegan by substituting cooked and crumbled Tempeh or using Gardein Chicken Scallopini.
- If a Thai Chicken Salad with Peanut Sauce is more your thing, make the recipe as instructed and substitute in this Peanut Sauce.
- Skip the fish sauce in the dressing and instead use soy sauce. (Or gluten free tamari. Make sure it is organic!)
TARA says
lots of prep for this one but worth it for the flavors! we used the peanut sauce (used almond butter) and it was wonderful. i am always surprised when i buy napa cabbage at how expensive it is - might try something else next time. thank you!