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    Home » Salad Recipes

    Thai Chicken Salad Recipe

    Published: Nov 10, 2022 by Wendy Polisi Modified: Nov 17, 2022 · 1368 words. · About 7 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 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

    Boneless chicken breast, coconut oil, and seasonings.
    • 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.

    • 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.

    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

    As an Amazon Associate, I Earn From Qualified Sales

    • 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

    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.

    Seasoned chicken on a white plate.
    Chicken cooking in a skillet.

    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.

    Close up photo of a thai chicken salad on a white plate.

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    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
    4.74 from 19 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
    Diet: Gluten Free
    Keyword: Thai
    Servings: 4
    Calories: 454kcal
    Author: Wendy Polisi

    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
    US Customary - Metric

    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!)
    •  

    Nutrition

    Calories: 454kcal | Carbohydrates: 24g | Protein: 30g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1847mg | Potassium: 1362mg | Fiber: 6g | Sugar: 13g | Vitamin A: 9873IU | Vitamin C: 112mg | Calcium: 228mg | Iron: 3mg

    Filed Under:

    FavoritesGluten Free RecipesSalad Recipes

    More Salad Recipes

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    • Crispy Quinoa Salad with Pomegranate and Sweet Potato
    • Apple Quinoa Salad with Goat Cheese & Cranberries
    • Asian Quinoa Salad

    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

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      Rating




    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
    29. Casey Whitehead

      November 11, 2022 at 9:07 am

      5 stars
      I just finished eating this salad for lunch. I love how hearty and full it is, and I will definitely make it again.

      Reply

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    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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