Thai Chicken Salad a vibrant and refreshing salad, featuring juicy grilled chicken, crisp veggies, and a tangy, spicy Thai-inspired dressing. This dish is bursting with fresh flavors and textures, making it perfect for a light meal or a flavorful side dish. The combination of crunchy vegetables, tender chicken, and zesty dressing creates an irresistible balance of sweet, savory, and spicy.
Why I Love This Recipe
I love this Thai chicken salad because it’s light yet satisfying, packed with protein, and full of bold flavors. The fresh herbs add a fragrant touch, while the peanuts and sesame seeds bring a delightful crunch. Plus, the homemade dressing ties everything together with the perfect balance of acidity, sweetness, and heat. It’s quick to prepare and makes for a great meal prep option, too.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 chicken breasts, grilled and sliced
1 cucumber, julienned
4 cups mixed greens (such as romaine, spinach, or arugula)
1 red bell pepper, thinly sliced
1 carrot, shredded
1/4 cup fresh cilantro, chopped
1/4 cup chopped peanuts
2 tablespoons sesame seeds
2 green onions, chopped
1/4 cup fresh mint leaves, chopped
Dressing Ingredients:
3 tablespoons rice vinegar
1 tablespoon lime juice
1 tablespoon honey
2 tablespoons fish sauce
1 teaspoon sesame oil
1 small garlic clove, minced
1/2 teaspoon chili flakes (or to taste)
Salt and pepper to taste
Directions
In a large bowl, combine the mixed greens, cucumber, bell pepper, carrot, cilantro, and green onions.
Add the grilled chicken slices on top of the salad.
In a small bowl, whisk together the dressing ingredients: rice vinegar, fish sauce, lime juice, honey, sesame oil, garlic, chili flakes, salt, and pepper. Taste and adjust the seasoning if needed.
Pour the dressing over the salad and toss everything together gently to combine.
Garnish with chopped peanuts, sesame seeds, and fresh mint leaves before serving.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 10 minutes (for grilling the chicken)
Total Time: 25 minutes
Calories: 320 kcal per serving
Variations
Protein Swap: Instead of chicken, I sometimes use shrimp, tofu, or even grilled steak for a different twist.
Vegetarian Option: I replace the chicken with extra-firm tofu or chickpeas and swap the fish sauce for soy sauce.
Nut-Free Version: If peanuts are an issue, I use sunflower seeds or toasted pumpkin seeds for crunch.
Extra Spice: For a spicier kick, I add fresh sliced chili peppers or a drizzle of sriracha.
Creamy Dressing: Mixing in a spoonful of peanut butter or tahini into the dressing makes it richer.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. Since the dressing can make the greens soggy, I prefer storing it separately and adding it just before serving. If I meal prep this salad, I keep the chicken, veggies, and dressing in separate containers and assemble them fresh when needed. This salad is best enjoyed cold and doesn’t require reheating.
Related Recipes:
- Slow Cooker Thai Coconut Chicken Soup
- Easy Thai Chicken Curry Soup
- Sheet Pan Sesame Chicken and Veggies
FAQs
How can I make this salad ahead of time?
I prep all the ingredients separately and store them in the fridge. I keep the dressing in a jar and pour it over the salad just before serving to keep everything fresh and crisp.
Can I use rotisserie chicken instead of grilled chicken?
Yes! Using rotisserie chicken makes this recipe even quicker. I shred the chicken and toss it in for an easy shortcut.
What can I use instead of fish sauce?
If I want a vegetarian version, I replace fish sauce with soy sauce or tamari. Coconut aminos also work well for a slightly sweeter alternative.
Can I add noodles to this salad?
Absolutely! I sometimes add cooked and cooled rice noodles or soba noodles to make it a more filling meal.
What’s the best way to grill the chicken for this recipe?
I season the chicken with salt, pepper, and a little sesame oil before grilling it over medium-high heat for about 5 minutes per side, or until fully cooked. Letting it rest before slicing keeps it juicy.
Conclusion
This Thai chicken salad is a fresh, flavorful dish that’s both healthy and satisfying. It’s quick to make, packed with colorful veggies, and tossed in a deliciously tangy dressing. Whether I enjoy it as a light lunch, dinner, or side dish, it never disappoints. With endless variations and simple meal prep options, it’s a go-to recipe that I keep coming back to.
📖 Recipe:
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Thai Chicken Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Thai Chicken Salad is a vibrant, refreshing dish featuring juicy grilled chicken, crisp vegetables, and a tangy, spicy Thai dressing. Packed with bold flavors, fresh herbs, and crunchy peanuts, this healthy salad is perfect for a light meal or a flavorful side dish. It’s quick to prepare, high in protein, and ideal for meal prep.
Ingredients
For the Salad:
2 chicken breasts, grilled and sliced
4 cups mixed greens (romaine, spinach, or arugula)
1 cucumber, julienned
1 red bell pepper, thinly sliced
1 carrot, shredded
1/4 cup fresh cilantro, chopped
1/4 cup chopped peanuts
2 tablespoons sesame seeds
2 green onions, chopped
1/4 cup fresh mint leaves, chopped
For the Dressing:
3 tablespoons rice vinegar
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon sesame oil
1 small garlic clove, minced
1/2 teaspoon chili flakes (or to taste)
Salt and pepper to taste
Instructions
- In a large bowl, combine mixed greens, cucumber, bell pepper, carrot, cilantro, and green onions.
- Add grilled chicken slices on top of the salad.
- In a small bowl, whisk together the dressing ingredients: rice vinegar, fish sauce, lime juice, honey, sesame oil, garlic, chili flakes, salt, and pepper. Taste and adjust seasoning as needed.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with chopped peanuts, sesame seeds, and fresh mint leaves before serving.
Notes
Protein Swap: Use shrimp, tofu, or grilled steak instead of chicken.
Vegetarian Option: Replace chicken with tofu or chickpeas, and swap fish sauce for soy sauce.
Nut-Free Version: Use sunflower seeds or toasted pumpkin seeds instead of peanuts.
Extra Spice: Add fresh sliced chili peppers or a drizzle of sriracha.
Creamy Dressing: Mix in a spoonful of peanut butter or tahini for a richer texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for grilling the chicken)
- Category: Salad
- Method: Grilling, Tossing
- Cuisine: Thai
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal per serving
