Thai Chicken Salad Recipe

Name: Thai Chicken Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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; 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; 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)

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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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.

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.

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.

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.

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.

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4.71 from 17 votes