Go Back
To make a great Thai chicken salad, you need fresh and vibrant ingredients. Here’s what you will need: - 2 cups cooked chicken, shredded - 4 cups mixed salad greens (romaine, spinach, and arugula) - 1 cup shredded carrots - 1 bell pepper (red or yellow), thinly sliced - 1/2 cup cucumber, thinly sliced - 1/2 cup fresh cilantro, chopped - 1/4 cup thinly sliced green onions - 1/4 cup roasted peanuts, crushed - 1 tablespoon sesame seeds The dressing adds a zesty kick to the salad. Gather these items: - 3 tablespoons lime juice - 2 tablespoons fish sauce - 1 tablespoon honey - 1 tablespoon peanut butter - 1 teaspoon grated ginger - 1 teaspoon garlic, minced - 1 teaspoon chili flakes (adjust based on heat preference) You can customize your salad with fun add-ins. Try these options: - Avocado for creaminess - Sliced radishes for crunch - Edamame for extra protein - Fresh mint for a unique twist This Thai Chicken Salad bursts with flavor and freshness. You can find the full recipe linked below to guide you through the steps! To make the dressing, grab a small bowl. Combine lime juice, fish sauce, honey, peanut butter, grated ginger, minced garlic, and chili flakes. Whisk them together until smooth. This mixture adds a tangy and sweet kick to your salad. Set it aside while you work on the salad. In a large bowl, add mixed salad greens. You can use romaine, spinach, and arugula for a tasty base. Next, add shredded chicken, shredded carrots, sliced bell pepper, and cucumber. Toss in chopped cilantro and green onions for a fresh burst of flavor. Drizzle your prepared dressing over the salad. Gently toss to coat all ingredients evenly. Let the salad rest for about 10 minutes. This helps the flavors blend well. Just before serving, sprinkle crushed peanuts and sesame seeds on top. This adds a nice crunch! Serve right away or chill it for a refreshing dish. For the full recipe, check out the details above. To get perfect shredded chicken, use cooked chicken breasts. Start with a fork to pull the meat apart. For easier shredding, let the chicken cool slightly first. You can also use your hands for a more direct approach. You can make this salad your own! Add fruits like mango or pineapple for sweetness. Swap the chicken for tofu or shrimp to match your taste. Feel free to change the greens too. Try kale or napa cabbage for a new twist. Fresh ingredients make a big difference in your salad. Use crisp salad greens like romaine and spinach. Look for bright, vibrant veggies like bell peppers and carrots. Fresh herbs like cilantro add a nice touch. Always check your ingredients before cooking for the best results. {{image_2}} You can make a tasty Thai salad without chicken. Use tofu or tempeh as your protein. Both are great at soaking up flavors. For a vegan dressing, swap fish sauce for soy sauce or tamari. Use maple syrup instead of honey for sweetness. This will keep the dish plant-based and delicious. You can mix things up with different proteins. Grilled shrimp or seared beef work well, too. Try adding cooked quinoa for a hearty touch. If you like seafood, shredded crab or tuna can also fit in nicely. Each option adds its unique flavor to the salad. Feel free to change ingredients for your needs. If you want a gluten-free option, check your fish sauce brand. Use a gluten-free soy sauce if you need that. Swap out peanuts for sunflower seeds if you have a nut allergy. This salad is flexible, so you can enjoy it your way. For the full recipe, check out the Zesty Thai Chicken Salad. To keep your Thai chicken salad fresh, store leftovers in an airtight container. This helps keep the salad crisp. Place it in the fridge. It will stay good for up to three days. If the salad has dressing, store it separately. This way, the greens won’t get soggy. For meal prep, chop all veggies in advance. Store each ingredient in separate containers. This helps keep flavors fresh and vibrant. Mix the salad just before serving. You can also cook and shred the chicken ahead of time. This saves you time on busy nights. Most ingredients in this salad last well. Here’s how long you can expect them to stay fresh: - Cooked chicken: 3-4 days in the fridge. - Mixed salad greens: 3-5 days if kept dry. - Shredded carrots: About 1 week in the fridge. - Bell peppers: 1 week if stored whole. - Cucumbers: 1 week in the fridge. - Fresh cilantro: 1 week, but use it sooner for best taste. - Peanuts and sesame seeds: Keep them in a cool, dry place for months. Following these tips will keep your Thai chicken salad tasting great! For the full recipe, check out the details above. You can use soy sauce as a substitute for fish sauce. It gives a nice salty flavor. Tamari is another option if you want a gluten-free choice. You can also mix soy sauce with a bit of lime juice for a fresh twist. This gives you a similar taste without using fish sauce. Yes, you can make this salad ahead of time! Just prepare the salad and dressing separately. Mix them together right before serving. This keeps your greens fresh and crisp. If you mix them too early, the salad may get soggy. Serve this salad cold for a refreshing meal. You can place it in a large bowl for sharing or on individual plates. Adding extra toppings like crushed peanuts or sesame seeds right before serving gives it a nice crunch. Pair it with rice or noodles to make it a full meal. The spiciness of this salad depends on how much chili flakes you add. You can adjust the heat to your liking. For a milder flavor, use less chili, or skip it altogether. If you love heat, feel free to add more chili or even fresh chili peppers! We covered the key elements for making a great Thai Chicken Salad. You learned about ingredients, dressings, and optional add-ins. I shared step-by-step instructions and tips for customizing your salad. We also explored storage tips and answers to common questions. Remember, this recipe is flexible. You can change it to fit your taste. Enjoy your fresh salad, knowing it’s tasty and fun to make.

Thai Chicken Salad

Dive into this refreshing Zesty Thai Chicken Salad that's bursting with flavor! This easy recipe combines shredded chicken, crunchy vegetables, and a delicious homemade dressing that perfectly balances sweet and savory. In just 25 minutes, you can enjoy a healthy meal that's great for lunch or dinner. Click through to explore the full recipe and impress your taste buds with this vibrant dish that’s perfect for any occasion!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

4 cups mixed salad greens (romaine, spinach, and arugula)

1 cup shredded carrots

1 bell pepper (red or yellow), thinly sliced

1/2 cup cucumber, thinly sliced

1/2 cup fresh cilantro, chopped

1/4 cup thinly sliced green onions

1/4 cup roasted peanuts, crushed

1 tablespoon sesame seeds

For the Dressing:

3 tablespoons lime juice

2 tablespoons fish sauce

1 tablespoon honey

1 tablespoon peanut butter

1 teaspoon grated ginger

1 teaspoon garlic, minced

1 teaspoon chili flakes (adjust based on heat preference)

Instructions
 

In a small bowl, whisk together the lime juice, fish sauce, honey, peanut butter, grated ginger, minced garlic, and chili flakes until smooth and well combined. Set aside.

    In a large bowl, add the mixed salad greens, shredded chicken, carrots, bell pepper, cucumber, cilantro, and green onions.

      Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

        Allow the salad to marinate for about 10 minutes to let the flavors meld together.

          Just before serving, sprinkle the crushed peanuts and sesame seeds on top for added crunch and garnish.

            Serve immediately for the freshest taste, or chill for a refreshing option!

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4