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…
- Working…
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 tablespoons lime juice
- 3 tablespoons fish sauce Red Boat brand
- 1 tablespoon fresh ginger peeled and grated (or 2 drops Ginger Essential Oil)
- 2 teaspoons red pepper flakes
- 1 tablespoon honey to taste
- 3 tablespoons extra virgin olive oil
- 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!)
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.
You are so right. Logically I know it, I just need to put it in practice.
So glad you like the salad.
I love Thai flavored anything!! This looks soooo good!
Thanks so much Tara!
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!
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?
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.
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
I just love those photos. So bright and colorful! Really looks like a lovely lunch or dinner.
Thanks so much!
I love Thai food. This sounds like a perfect salad after a long day at work.
Something I can actually eat! This is such a tasty and brightly colored looking salad! Love the ginger idea in a salad. YUM!!
Oh my goodness! Those salad are looks so fantastic and of course healthy!
I’ve never tried it! but I would love to try it one day, maybe I can make it this coming weekend.
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.
This looks so great. I bet my husband and daughter would enjoy this, I have to make it!
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.
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.
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?
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 *
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!
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?
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 *
Hi Wendy! What would be the approximate number of servings for this recipe?
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
Thanks a lot for sharing your well put together website.
Can’t wait to try this but not crazy about the fish sauce can you leave it out & have good results?
Yes, I think you could just leave it off!
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