You are going to go crazy for this Thai Chicken Salad Recipe! This Asian inspired chicken salad has a spicy Ginger-Lime dressing that you may find yourself hopelessly addicted too! With Napa cabbage, red pepper, carrots, and scallions dressed in this delicious dressing and topped with fresh basil, cilantro, and cashews, you have a healthy chicken salad recipe that feels like anything but a sacrifice. Gluten-Free and Dairy-Free with a Vegan Option.
Today, I’ve got a Thai Chicken Salad with amazing texture and flavors, but first, let’s talk about Mommy Guilt.
I know a lot of you suffer from it as much as I do.
Now that the craziness from back to school had faded into the new normal, one of my big goals is to start working out again.
I’ve mentioned many times that since becoming a Mom more than ten years ago, I struggle with keeping any consistency with working out.
I start programs with great enthusiasm. (Usually, it is something meant for someone in better shape.)
A few weeks into working out, I become stressed for time, and my workout is the first thing to go.
And as terrible as it sounds, I feel guilty when I work out because I always feel like I should be doing something else.
- Making homeschool plans…
- Cleaning the house…
- Playing with the kids…
- Planning a fun family adventure…
- Making a homemade meal…
In short, working out makes me feel guilty.
It is crazy because I never actually feel guilty when I don’t work out (and I probably should.)
The other thing I have going on is that I have the attention span of a toddler.
I don’t mind working out; I actually really enjoy it. I know that it makes me happier too. I just get bored quickly.
Even changing routines once a month has been a problem for me.
But yet, I KNOW I have to do something. With my crazy thyroid and a stressful summer, I’ve managed to put on more weight than I’d like to admit. And, sadly, I can no longer blame it on “Baby Weight”.
Is there such a thing as Toddler Weight? Preschooler Weight? Surely that is a thing, right?
While I get mentally geared up to ramp up my fitness game, let’s share a chicken salad that is perfect fuel for an intense workout.
And speaking of intense, this Thai Chicken Salad is packed with flavor.
It is a fairly spicy Thai chicken salad, but feel free to dial down the heat by reducing the ginger and red pepper flakes if spicy isn’t your jam.
I adore the color and texture. This is one of my favorite chicken salad recipes…ever!
What do you do to stay motivated to work out?
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.
If You Like This Thai Chicken Salad Recipe You May Also Like:
- Roasted Garlic & Tomato Lentil Salad
- Crunchy Quinoa Salad
- Honey Mustard Quinoa Salad
- Edamame Quinoa Salad
Recommended Tools to Make This Thai Chicken Salad:
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.
- 1 tablespoon coconut oil
- 1 small red onion chopped fine
- 1 teaspoon minced garlic
- 1 pound boneless skinless chicken breasts
- 4 cups shredded Napa cabbage
- 1 red pepper diced
- 3 carrots grated
- 2 scallions chopped
- 1/4 cup fresh basil chopped
- 1/4 cup fresh cilantro chopped
- 1/4 cup raw cashews toasted and chopped
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
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.)
In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken. Toss with dressing. Top with cashews and serve.
Variations for this Thai Chicken Salad:
- Change things up by serving with a peanut dressing.
- Skip the fish sauce in the dressing and instead use soy sauce. (Or gluten free tamari. Make sure it is organic!)