Go Back
–+ servings
Thai Chicken Salad

Zesty Thai Chicken Salad for a Refreshing Summer Feast

This Thai Chicken Salad is a refreshing, customizable dish with a zesty dressing, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Boneless Chicken Breasts Ensure they are cooked thoroughly for the best texture.
  • 4 cups Cabbage Substitute with Napa or red cabbage for a different flavor profile.
  • 2 pieces Carrots Shredded or grated for even distribution.
  • 1 piece Red Bell Pepper Consider using yellow or orange bell peppers.
  • 1/2 cup Cilantro Substitute with parsley if preferred.
For the Dressing
  • 1/4 cup Lime Juice Use freshly squeezed for the best flavor.
  • 2 tablespoons Fish Sauce Substitute with soy sauce for vegetarian option.
  • 1 tablespoon Sugar Honey or agave can be used as a natural sweetener.
  • 1 tablespoon Sriracha Adjust to taste or replace with milder hot sauce.
For the Topping
  • 1/4 cup Chopped Peanuts Omit for a nut-free version or substitute with cashews.

Equipment

  • Large Pot
  • chopping board
  • Mixing bowl
  • Whisk
  • Tongs

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a gentle boil. Carefully add boneless chicken breasts and let them simmer for about 20 minutes, or until fully cooked and no longer pink in the center. Remove from pot, allow to cool slightly, then shred using two forks.
  2. While the chicken cools, finely chop the cabbage, grate the carrots, slice the red bell pepper, and chop the cilantro. Combine all vegetables in a large mixing bowl.
  3. In a separate bowl, whisk together lime juice, fish sauce, sugar, and sriracha until the sugar is fully dissolved.
  4. Add shredded chicken to the bowl with mixed vegetables. Fold in chopped peanuts and drizzle the dressing over everything.
  5. Gently toss the salad until all ingredients are perfectly coated with the dressing and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

For richer flavor, marinate the chicken in lime juice and fish sauce for at least 30 minutes before cooking. Keep dressing separate until ready to serve to maintain the vegetables' crispness. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!