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Home » Salad Recipes » Thai Chicken Salad

Thai Chicken Salad Recipe

Published: Sep 10, 2021 by Wendy Polisi Modified: Sep 10, 2021 · 1503 words. · About 8 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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Photo of a Thai Chicken Salad on a white plate with the text Thai Chicken Salad above.

This Thai Chicken Salad Recipe is a sassy scene-stealing meal that delivers mouthfuls that surprise and delight. Crunchy fresh Napa cabbage is tossed with tender chicken, red pepper, carrots, and scallions and then dressed with a punchy ginger-lime dressing. Top it off garden-fresh basil and cilantro, and then throw in cashews for a little crunch, and you've got a party in your mouth going on.

Photo of a Thai Chicken Salad with ginger lime dressing on a white plate against a white background.

I love salads, and this  Thai Chicken Salad Recipe is one I turn to again and again.

The combination of colors, texture, and flavors is something that I could never get tired of. 

This isn't a wimpy, you are going to be hungry in two hours kind of salad either. It is a hearty main course that will satisfy even the most ravenous of appetites. 

Ingredients for Making Thai Salad

  • 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.
  • Onion:  I like red onion here, but yellow or white onion will work as well.
  • Garlic:  If you don't have fresh garlic you can sprinkle the chicken with ½ teaspoon of garlic powder.
  • 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.
  • 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.
Photo of the cover of a Ninja Foodi Grill Cookbook.

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 in place of the cilantro.
  • Regular cabbage may be used in place of the Napa Cabbage
  • Add diced red chili for a kick of heat.
  • Don't like cilantro? Substitute green onions.
  • 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.

  • Spaghetti Squash Pad Thai
  • Thai Rice Pilaf
  • Curry Chicken Satay

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.

How Many Calories are in Thai Chicken Salad?



Every recipe is different, but this one has approximately 355 calories per serving.

Can I Use Pre-Cooked Chicken for this Recipe?



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.

Can Spicy Thai Chicken Salad Be Made Ahead?



You can prep the dressing up to a week ahead of time. The salad ingredients can be made up to 4 days ahead of time.


Just wait to toss it with the dressing until just before serving. I recommend taking the salad dressing out of the refrigerator at least 30 minutes before serving.

Tools Needed to Make Thai Salad Recipe

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  • Large Saute Pan

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.

  • Spaghetti Squash Pad Thai
  • Thai Rice Pilaf
  • Curry Chicken Satay

More Gluten-Free Recipes to Love:

  • This Roasted Garlic & Tomato Lentil Salad proves that vegan salad recipes can be just as exciting as those with meat! This salad is comforting in a way that salads often aren't.
  • 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.
  • Edamame Quinoa Salad is a protein-packed vegan recipe that will help you power through your day.
  • 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.
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How to Make Chopped Thai Chicken Salad

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, and cook the onion and garlic for two minutes.

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.

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.

Close up photo of a thai chicken salad on a white plate.
If you’ve tried this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.
Print Recipe
5 from 9 votes

Thai Chicken Salad Recipe

This Thai Chicken Salad recipe has a spicy Ginger-Lime dressing that will find yourself hopelessly addicted too! Tossed Napa cabbage, red pepper, carrots, and scallions and topped with fresh basil, cilantro, and cashews, you have a healthy chicken salad recipe that feels like anything but a sacrifice. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Salad
Cuisine: American
Keyword: Thai
Servings: 4
Calories: 355kcal
Author: Wendy Polisi

Equipment

  • Large Saute Pan
  • Blender

Ingredients

Chicken

  • 1 tablespoon coconut oil
  • 1 pound boneless skinless chicken breasts
  • salt and pepper to taste
  • 1 small red onion chopped fine
  • 1 teaspoon minced garlic

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
  • 3 tablespoons extra virgin olive oil

Salad

  • 4 cups shredded Napa cabbage
  • 1 red pepper diced
  • 3 carrots grated
  • 2 scallions chopped
  • ¼ cup fresh basil chopped
  • ¼ cup fresh cilantro chopped
  • ¼ cup raw cashews toasted and chopped
US Customary - Metric

Instructions

Chicken

  • Heat coconut oil over medium high  heat.
  • Season to taste with salt and pepper.
  • Add onion and garlic and cook for two minutes. 
  • Add chicken and saute until browned and the chicken is fully cooked. 
  • 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 or 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!)
  •  

Nutrition

Calories: 355kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 1248mg | Potassium: 838mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9185IU | Vitamin C: 51.4mg | Calcium: 54mg | Iron: 2mg

More Gluten Free Thai Recipes

  • Crock-pot Thai Curry Chicken is a filling meal that takes just 10 minutes of prep time.
  • One Pot Pad Thai Noodles has a creamy peanut sauce you are going to want to put on everything.
« Gluten-Free Focaccia with Rosemary
How to Cook Quinoa in a Rice Cooker »

About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

Reader Interactions

Comments

  1. diane boyd

    September 14, 2015 at 3:33 pm

    Hi Wendy, I love your version of Thia Chicken Salad! Yes, the texture is the first thing I noticed in the the pics! Amazing. I'm a Mom of 2 , but mine are much older. Here's what you need to remember when you feel guilty about taking care of yourself. It's not selfish, rather taking good care of yourself allows you to stay healthy and in turn be able to help others now and in the future.

    Reply
    • Wendy Polisi

      September 14, 2015 at 8:50 pm

      You are so right. Logically I know it, I just need to put it in practice.

      So glad you like the salad.

      Reply
  2. Tara | Treble in the Kitchen

    September 16, 2015 at 1:19 pm

    I love Thai flavored anything!! This looks soooo good!

    Reply
    • Wendy Polisi

      September 22, 2015 at 9:52 pm

      Thanks so much Tara!

      Reply
  3. Jessica @ Nutritioulicious

    February 28, 2016 at 4:59 pm

    I'm so with you Wendy - I feel really guilty when I exercise b/c there are so many other things I need to get done. And I know Diane is right in what she says that it's not selfish, but I feel stressed knowing what else is on the to do list. It needs to change. Anyway, just wanted to let you know you're not alone. As for this recipe, it looks fantastic. Can't wait to try it!

    Reply
  4. Asha Bhaga

    April 16, 2016 at 7:18 pm

    Thanks for sharing this recipe. Are those red peppers in the picture? It seems like that may go well. Also, I am assuming you use thai basil?

    Reply
  5. Stacie @ Divine Lifestyle

    January 05, 2017 at 7:16 pm

    That looks so good! I've only ever had heavy, creamy chicken salad. I love it, but I don't always like how heavy I feel afterwards. I'll have to try this.

    Reply
  6. Destany

    January 05, 2017 at 9:13 pm

    This looks so delicious. I'm so hungry right now, because I've got our dinner in the slow cooker, and this is making me hungrier! haha

    Reply
  7. Katie @ Recipe for Perfection

    January 06, 2017 at 1:48 am

    I just love those photos. So bright and colorful! Really looks like a lovely lunch or dinner.

    Reply
    • Wendy Polisi

      July 07, 2017 at 2:51 pm

      5 stars
      Thanks so much!

      Reply
  8. Ann Bacciaglia

    January 06, 2017 at 2:44 am

    I love Thai food. This sounds like a perfect salad after a long day at work.

    Reply
  9. WithOurBest

    January 06, 2017 at 5:04 am

    Something I can actually eat! This is such a tasty and brightly colored looking salad! Love the ginger idea in a salad. YUM!!

    Reply
  10. Wendy Polisi

    January 06, 2017 at 10:53 am

    Oh my goodness! Those salad are looks so fantastic and of course healthy!

    Reply
  11. My Teen Guide

    January 06, 2017 at 10:54 am

    I've never tried it! but I would love to try it one day, maybe I can make it this coming weekend.

    Reply
  12. Tonya

    January 06, 2017 at 2:02 pm

    This looks delicious! I've been looking for more salads and healthy food options that I can add to our weekly menu. I can't wait to try this one.

    Reply
  13. Melissa Dixon

    January 06, 2017 at 3:26 pm

    This looks so great. I bet my husband and daughter would enjoy this, I have to make it!

    Reply
  14. Kathy

    January 06, 2017 at 5:10 pm

    This looks so good. I have been looking for some new ideas for salad too. I can't wait to give this one a try.

    Reply
  15. Run For Life

    January 06, 2017 at 5:46 pm

    Yes there is a thing as toddler weight gain. It is called, "we don't want our toddler's food to go to waste so we eat it." Those extra calories add up.

    Reply
  16. Lisa Birch

    January 30, 2017 at 3:34 pm

    I made this Thai Chicken Salad yesterday. It was delicious! I love Thai food, and my husband tolerates it, but he LOVED this salad. My question is about leftovers... do you eat it room temp or cold. I refrigerated the salad last night, and husband ate it for breakfast cold this morning, but I'm thinking I don't want it cold. Microwave it to take off the chill, or is this meant to be eaten cold?

    Reply
    • Wendy Polisi

      January 30, 2017 at 4:37 pm

      So glad you enjoyed it!

      It is meant to be eaten cold or a room temperature! Personally, I would eat leftovers cold, but you could always let it sit out to bring it to room temperature.

      I haven’t tried heating this - the ingredients should hold up if you want to give it a try. I think it would do best in a skillet.

      *Wendy Polisi*

      *https://wendypolisi.com *

      Reply
    • lisa

      January 30, 2017 at 10:41 pm

      Thanks Wendy! I put it in the microwave on a reduced power setting just to take the chill off, and the napa cabbage was STILL crunchy! yummm. Next time, i'll either just eat it cold or put in a skillet. Excellent!

      Reply
  17. Marie Marquardt

    March 09, 2017 at 2:46 pm

    Hi Wendy, this looks amazing! Does the fish paste make it taste fishy? I do not like fish. I tried googling it and didn't get a good answer. I see anchovies are in it and i do like Caesar dressing which has anchovies. I am just trying to decide if I should omit this ingredient or not?

    Reply
    • Wendy Polisi

      March 09, 2017 at 5:19 pm

      Hi Marie! It does not! I don’t like fish either. I can’t even walk near the fish aisle in the grocery store. (And I live in Florida, so it is usually fresh.) If hubby wants fish, he has to grill it out because I won’t let it in the house.

      That said, you could leave it out!

      *Wendy Polisi*

      *https://wendypolisi.com *

      Reply
  18. Carrie Knapp

    March 17, 2017 at 8:19 pm

    Hi Wendy! What would be the approximate number of servings for this recipe?

    Reply
  19. Vicki Brown

    September 09, 2017 at 1:04 pm

    Hi Wendy
    I love your recipes
    but I also like to have a small picture of the finished product when I print it out.
    Is it possible to include one in the future
    I'm not so good at computers that I can add one myself
    Much appreciated if you do

    Reply
  20. psg matchtröja

    October 07, 2017 at 1:49 am

    Thanks a lot for sharing your well put together website.

    Reply
  21. Debbie

    November 17, 2017 at 3:48 pm

    Can't wait to try this but not crazy about the fish sauce can you leave it out & have good results?

    Reply
    • Wendy Polisi

      November 18, 2017 at 5:35 pm

      Yes, I think you could just leave it off!

      Reply
  22. Avigayil

    January 09, 2018 at 7:57 pm

    5 stars
    Yum great recipe. If you want to help your thyroid try GAPS protocol. https://www.google.com/url?sa=t&source=web&rct=j&url=http://blog.gapsdiet.com/2016/10/25/the-crucial-connection-between-your-thyroid-and-gut/&ved=0ahUKEwi1jsaA1MvYAhVD82MKHQgqCmEQFggoMAE&usg=AOvVaw0QQBERbsKcvXJWy_9RSozz

    Reply
    • Tracy

      April 05, 2022 at 1:30 am

      5 stars
      I’ve made this recipe twice now and it’s a hit in my house! Love love love it! Thanks so much for sharing it ❤️

      Reply
      • Wendy Polisi

        April 05, 2022 at 1:40 pm

        So glad you enjoyed it!

        Reply
  23. Patricia

    July 22, 2018 at 4:48 am

    5 stars
    Love this salad,just finished enjoying for lunch hearty and filling with wonderful tastes that combine so well,will make again.

    Reply
    • Wendy Polisi

      July 23, 2018 at 10:45 am

      Yay! I am so glad that you enjoyed it Patricia. Thanks for taking the time to come back and let me know.

      Reply
  24. Danielle

    July 25, 2018 at 1:50 am

    5 stars
    We just had this salad for dinner tonight. It was great! There was a nice mix of flavors and textures. I will definitely be making this recipe again.

    Reply
    • Wendy Polisi

      July 25, 2018 at 12:26 pm

      I am so glad you enjoyed it Danielle! Thanks so much for taking the time to let me know and thanks for reading. ~Wendy

      Reply
  25. Carol

    June 04, 2019 at 8:54 pm

    5 stars
    Wendy, this salad is amazing! I will definitely be making it over and over again. Summer is here and when I added some noodles, it made a marvelous summertime meal! Thanks so much for sharing your recipes and your life with us! Blessings always! Carol

    Reply
    • Wendy Polisi

      June 05, 2019 at 5:13 pm

      I am so glad you enjoyed it Carol! This has long been a favorite of mine. I love the addition of noodles. Blessings to you too!

      Reply
  26. LynnNM

    December 09, 2019 at 8:14 pm

    5 stars
    Great recipe idea!!! I am going to add a bit more protein to it via garbanzo beans, though. This will definitely make a great main dish for dinner tonight!

    Reply
    • Wendy Polisi

      December 09, 2019 at 8:28 pm

      I hope you enjoy it! You can never go wrong adding garbanzo beans to a salad.

      Reply
  27. Erin Kiernan-Johnson

    June 05, 2020 at 3:28 am

    5 stars
    Made for dinner tonight and it was a flavor explosion! I’m in LOVE with everything about this! I added mint too and it was delish! The dressing is almost spot-on like my favorite authentic Thai restaurant’s chicken lettuce rolls that I’ve craved ever since I went there visiting my parents out of state. I will make this one again and again! Thank you!!!

    Reply
    • Wendy Polisi

      June 05, 2020 at 2:26 pm

      So glad that you enjoyed it! This is a favorite of mine too.

      Reply
  28. Kat

    July 06, 2020 at 2:55 am

    This recipe is amazing. One of the best salads I've ever made! We had to make do with using romaine instead of napa and used 2 T of Say sauce and 1 T chili paste to replace the fish sauce and pepper flakes. Covid cooking...you make do with what you have between grocery trips! So delicious. I will be trying more of your recipes!

    Reply
    • Wendy Polisi

      July 11, 2020 at 9:54 am

      So glad that you enjoyed it!

      Reply
      • Cathy

        February 27, 2022 at 12:34 am

        5 stars
        This recipe is amazing. I used soy sauce instead of fish sauce for the dressing. I love how the ginger and pepper flakes give it a little kick! Will definitely be making again.

        Reply
        • Wendy Polisi

          March 02, 2022 at 3:44 pm

          I am so glad you enjoyed it!

          Reply

Trackbacks

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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