Thai Chicken Salad Recipe

4.86 from 34 votes

Posted November 10, 2022 by Wendy Polisi

This post may contain affiliate links. All opinions are my own.

This Thai Chicken Salad Recipe is a sassy scene-stealing meal that delivers mouthfuls that surprise and delight. Crunchy 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

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

Overhead photo of oil, lime juice, fish sauce, ginger, and red pepper flakes.

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

Overhead photo of shredded napa cabbage, diced pepper, shredded carrots, green onions, chopped cashews, basil, and cilantro.

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 in place of cilantro.
Regular cabbage may be used in place of the Napa Cabbage
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.

How Many Calories are in Thai Chicken Salad?

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

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.

Cooked chicken resting on a white plate.

A blender with lime juice, fish sauce, ginger, and red pepper flakes in it.

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.

Mixed lime juice, fish sauce, ginger, and red pepper flakes in a blender.

Oil being added to lime juice, fish sauce, ginger, and red pepper flakes in a blender jar.

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.

Chopped napa cabbage, bell pepper, green onion, carrots, and cashews in a large blue bowl.

A large navy blue bowl with shredded napa cabbage, shredded carrots, cooked shredded chicken, cilantro, basil, and diced pepper sitting next to a jar of thai salad dressing.

Add the chicken and toss with the dressing. Top with cashews and serve.