This Thai Chicken Salad recipe is always the star of the show whenever it’s served at our table. This easy, healthy salad come together in 15 to 20 minutes. 236 calories and 4 Weight Watchers Freestyle SP
This Thai Chicken Salad recipe is always the perfect dish for a special (but easy) dinner. We’re celebrating here today and, true to form, my celebration food is savory and involves soy sauce. And what’s the occasion? Well, it just so happens that this little blog of mine turns 7 today. Seven years ago, I picked up my point and shoot camera after making a batch of French onion soup, snapped a couple of badly lit photos, wrote a story to go along with the recipe and hit “publish”. I started the blog as a lark, a creative outlet to channel my love of food and cooking. At that point, I had no idea that it was something that could become a full-time job and eventually contribute to the family income.
Here we are, 7 years and about 1000 recipes later, and I still get a high from coming up with a new recipe idea, getting the thumbs-up from my official taste-testers (my husband and boys – they love this Thai Chicken Salad recipe!) and sharing it with my readers. It just never gets old.
And in the spirit of recipes that I couldn’t wait to share with you, this Thai Chicken Salad recipe ranks right up there with some of my all-time favorites, such as Teriyaki Shrimp Tacos with Chili Lime Yogurt, Slow Cooker Hoisin Chicken and Rice Noodles with Chicken, Asparagus & Soy Ginger Sauce.
You’re seeing the savory, soy sauce trend here, right?
I’m not kidding when I say that I could eat bowl after bowl of this salad. Napa cabbage, red cabbage and grated carrots are tossed together to form the base of a salad (or slaw), then pumped up with shredded chicken and a Thai-inspired dressing that includes soy sauce (of course!), a splash of fish sauce (Thai food wouldn’t be the same without it), rice vinegar and chili garlic sauce.
Dig in!
Watch how easy it is to make this Thai Chicken Salad:
And before signing off, I want to thank all of you for your loyal readership. I truly love what I do, and your comments and emails make my job that much more rewarding.
Other healthy Thai-inspired recipes:
Thai Shrimp Stir Fry with Zucchini
10-Minute Thai Shrimp, Cucumber & Avocado Salad
Thai Chicken Naan Pizza with Peanut Sauce, Red Pepper & Carrots
Thai Chicken Salad Recipe
Ingredients
- 1/2 Napa cabbage thinly sliced (about 4 cups)
- 1/4 small red cabbage thinly sliced (about 2 cups)
- 2 medium carrots grated (about 1 cup)
- 3 green onion thinly sliced
- 1/4 cup minced cilantro
- 2 cups cooked shredded chicken breast
- 3 tablespoons slivered almonds toasted
The Dressing:
- 1 lime juiced
- 3 tablespoons natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 3 teaspoons agave nectar or honey
- 2 teaspoons fish sauce
- 2 teaspoons rice vinegar
- 1 teaspoon chili garlic sauce
Instructions
- In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds. Serve.
The Dressing:
- In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.
Video
Notes
Nutrition
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Denise
Making tonight because it looks so delicious! I have a question, how do I follow you?..
Dara
Hi Denise, you can follow me on Instagram or Facebook (see the links at the top of the page). If you would like to receive emails, please sign up in the box below the recipe or in the bar at the top of the blog (on desktop only for that option).
Mhairi
My new favourite salad. I’ve never been so sad to reach the end of a bowl! Definitely making this again and again
Dara
Haha, love it! I’m so glad to hear that you enjoyed it as much as I do. 🙂
Angir
Simple and delicious, will definitely make again. I did leave out the fish sauce and used chunky peanut butter. Yummy!
Linda Palmer
Fresh and delicious…everyone loved it!
Dara
So glad to hear it!
Paul Roy
The ingredients were all found at a local supermarket not a specialty shop. It was very easy to make and everyone at the table said it was something that we need to do more often!
Diana Miller
Delicious! So yummy and great on my diet.
Nicole Sampson
I’ve made this five times and every single time, my family devours it. Super easy to make and the flavors are really satisfying.
Colleen
Hi Dara! This looks delicious!! I read some, but not all comments so I apologize if an answer to this was already posted. How is this salad the next day? I ask because I know the girls at work would love to try this. But, I am not going to make it before heading out to work! LOL Either way, I can’t wait to try this, I’m sure hubby and I will love it.
Dara
Hi there, Colleen. This would be the perfect thing to bring to work. I suggest combining the salad ingredients and making the dressing the night before, then tossing it all together right before serving. I have eaten leftovers the next day, but it does soften up a bit and becomes slightly watery when the dressing is left overnight. Tossing right before serving is definitely the way to go!
Erikka
Super delicious! Loved the fresh and well-rounded flavors. My boyfriend had 3 servings, and he can be pretty picky! While I love fish sauce (I’m half-Filipino), my boyfriend hates the smell… I simply didn’t tell him that it was in it, and it didn’t bother him! We will be making this often!!
Andrea
This salad is absolutely delicious! Made it for the first time tonight and hubby asked that I add it to our regular rotation of meals. I used peanuts instead of almonds. Will definitely be making this on the regular. Thanks for sharing!!!!
Dara
That’s great to hear! It’s one of my family’s favorites.
Kim Taylor
Saw the video for this recipe on Facebook and knew I had to make it. It did not disappoint! I didn’t make any adjustments or substitutions and it was so good! Can’t wait to make it again.
Lisa
Made this yesterday for a side salad to burgers at a Graduation Celebration. Everyone loved it and it doubled easily. I made everything in advance and refrigerated separately and assembled it at the party. Also, due to a peanut and almond allergy, we substituted Sun Butter (sunflower seed spread) for the peanut butter and roasted sunflower seeds for the almond slivers. It tasted great.
Ricki
Loved this salad. Great way to use leftover chicken. I used toasted chopped almonds instead of slivered Added a nice crunch.
Marina
The salad looks amazing — and where could I find that beautiful blue/green/yellow bowl? It’s gorgeous! I hope you can provide a source so I can get one.
Dara
I wish I could tell you! My parents picked it up at a pottery/craft fair, but I don’t know who the artist is. It’s one of my favorites!
Leigh Drachman
Hi Dara! Just wanted to thank you for this awesome recipe. Anyone who knows me knows that I LOVE eating salads, but hate making them. Anyway, I was challenged by a friend to make and post a salad a day for a week and I found and tried yours! It is so good. I know it says four servings, but I am going to eat them all myself. I shared your recipe with out salad group with a link to your blog. Have a great day! #saladaday
Nany Reyes
The best!!
Yulia
Hi! A question from a fellow canuck) I am going to try this recipe, how do you cook your chicken for it?