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.
This Thai Chicken Salad Will Leave You Craving More!
If you have been around here long at all, you know that I love salads. I’ve lost count of how many different ones that I’ve tried through the years.
There are a few that stand out, and this Thai Chicken Salad Recipe is one to a 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. (With the possible exception of teenage boys.)
Variations
This recipe begs to be adapted. Here are some suggestions!
- 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 Chicken Salad a little heartier, try adding in rice noodles.
- Add bean sprouts at the end.
- 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.
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.
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 a 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 This Recipe 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.
How Do I Store Leftovers?
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.
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.
If You Like This Thai Chicken Salad Recipe You May Also Like:
- 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.
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Thai Chicken Salad Recipe
Equipment
- Large Saute Pan
- Blender
Ingredients
Chicken
- 1 tablespoon coconut oil
- 1 small red onion chopped fine
- 1 teaspoon minced garlic
- 1 pound boneless skinless chicken breasts
Dressing
- 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
Salad
- 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
Instructions
Chicken
- 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
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 or 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
More Gluten Free Thai Recipes
- Crock-pot Thai Curry Chicken is a filling meal that takes just 10 minutes of prep time.
- One Pot Pad Thai Noodles has a creamy peanut sauce you are going to want to put on everything.
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
Love this salad,just finished enjoying for lunch hearty and filling with wonderful tastes that combine so well,will make again.
Yay! I am so glad that you enjoyed it Patricia. Thanks for taking the time to come back and let me know.
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.
I am so glad you enjoyed it Danielle! Thanks so much for taking the time to let me know and thanks for reading. ~Wendy
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
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!
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!
I hope you enjoy it! You can never go wrong adding garbanzo beans to a salad.