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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. 
Course Salad
Cuisine American
Keyword Thai
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 355kcal
Author Wendy Polisi


  • Large Saute Pan
  • Blender



  • 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 cups shredded Napa cabbage
  • 1 red pepper diced
  • 3 carrots grated
  • 2 scallions chopped
  • ¼ cup fresh basil chopped
  • ¼ cup fresh cilantro chopped
  • ¼ 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.


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!)


Calories: 355kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 1248mg | Potassium: 838mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9185IU | Vitamin C: 51.4mg | Calcium: 54mg | Iron: 2mg