Go Back

Thai Chicken Salad

A vibrant and flavorful salad combining fresh vegetables, tender chicken, and a tangy lime dressing, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Healthy, Lunch, Salad
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 lb boneless, skinless chicken breasts Look for organic or free-range options for the best flavor.
  • 2 cups shredded cabbage (green and purple) A mix gives added color and crunch. Buy pre-shredded for convenience.
  • 1 cup grated carrots Freshly grated is best, but pre-packaged works too if you’re short on time.
  • 1 piece red bell pepper, thinly sliced Sweet and crunchy, choose firm and bright peppers for the best flavor.
  • 1/2 cup fresh cilantro, chopped Substitutable with mint for a different twist.
  • 2 pieces limes, juiced Freshly squeezed provides the brightest flavor.
  • 2 tbsp fish sauce A key ingredient for authentic flavor; opt for high-quality brands.
  • 1 tbsp sugar Balances the flavor; honey or agave syrup can be used as a substitute.
  • 1/4 cup chopped peanuts, lightly toasted Adds a delightful crunch; feel free to swap for other nuts.
  • 1-2 tsp Sriracha sauce Adjust for your heat preference.

Method
 

Cooking the Chicken
  1. Start by placing the chicken breasts in a pot of salted water. Bring to a gentle boil and cook for about 20 minutes, or until the chicken is fully cooked (internal temperature should be 165°F).
  2. For extra juiciness, consider using a quick poaching method.
  3. After cooking, let the chicken cool slightly then shred it into bite-sized pieces.
Preparing the Vegetables
  1. In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced bell pepper, and chopped cilantro. Toss them together for an even distribution.
Making the Dressing
  1. In a separate bowl, whisk together the lime juice, fish sauce, sugar, and Sriracha. Taste and adjust the flavor to your liking.
Combining the Salad
  1. Add the shredded chicken and toasted peanuts to the vegetable mix.
  2. Drizzle the dressing over and toss gently, ensuring everything is well coated.
Serving
  1. Serve immediately! Garnish with extra cilantro or peanuts if desired.

Notes

Store separately for best freshness. You can prepare chicken and veggies a day in advance but dress just before serving. For variations, try adding different proteins or toppings.