Go Back
Thai Chicken Salad Recipe

Thai Chicken Salad Recipe

Discover a flavorful Thai chicken salad recipe packed with crunchy veggies, fresh herbs, and a tangy dressing—perfect for a healthy lunch or dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Appetizer, Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

Thai Chicken Salad
  • 3 –4 cups cooked shredded chicken
  • 1 head of green cabbage 3–4 cups shredded
  • 1 –2 large carrots 2 cups grated
  • 1 green papaya or mango 1–2 cups grated (optional)
  • 1 cup fresh cilantro chopped
  • 1/2 cup peanuts chopped
  • 1/2 cup green onions sliced
  • 3 –4 red serrano peppers sliced
  • salt and lime juice to taste
Peanut Dressing
  • 1/2 cup peanut butter
  • 1/3 cup low sodium soy sauce
  • 1/3 cup sesame oil toasted or dark
  • 1/4 cup rice vinegar
  • 2 tablespoons sambal oelek sriracha works, too
  • 2 tablespoons sugar
  • a small knob of fresh ginger peeled
  • a clove of fresh garlic peeled
  • 1/4 cup water to thin to desired consistency

Method
 

  1. Chop: Put on some good music, pour a drink, and start choppin’!
  2. Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.
  3. Thai Chicken Salad Assembly: Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you’re feeling wild. Serve chilled.