Thai Chicken Salad Recipe

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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
Thai Chicken Salad Recipe…It’s virtually impossible to stop eating this delicious, healthy salad! 236 calories and 4 Weight Watchers Freestyle SP #cleaneating #weightwatchers #chickenrecipes

Thai Chicken Salad Recipe…It’s virtually impossible to stop eating this delicious, healthy salad! 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.

Thai Chicken Salad Recipe…It’s virtually impossible to stop eating this delicious, healthy salad! 236 calories and 4 Weight Watchers Freestyle SP

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?

Thai Chicken Salad Recipe…It’s virtually impossible to stop eating this delicious, healthy salad! 236 calories and 4 Weight Watchers Freestyle SP

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

Instagram-button If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

4.7 rating
6 reviews

Thai Chicken Salad Recipe

Loading nutrition data...
Prep Time 20 mins
Total Time 20 mins

Thai Chicken Salad Recipe…It’s virtually impossible to stop eating this delicious, healthy salad! 236 calories and 4 Weight Watchers Freestyle SP

Serves 4

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 tbsp slivered almonds, toasted

    • The dressing

  • 1 lime, juiced
  • 3 tbsp natural peanut butter
  • 2 tbsp low-sodium soy sauce
  • 3 tsp agave nectar (or honey)
  • 2 tsp fish sauce
  • 2 tsp rice vinegar
  • 1 tsp chili garlic sauce

Directions

  1. 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:

  1. 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.

by

Recipe Notes

Weight Watchers Points: 4 (Freestyle SmartPoints), 5 (SmartPoints), 4 (Points+)

 

Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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Comments

  3. When I see ” fish sauce” listed as an ingredient on a recipe, it makes my stomach churn! What is fish sauce? Is there a substitute? This salad looked delicious until I saw fish sauce as ingredient. Just makes me want to chunk the recipe!

    Reply

    • Hi Kathy, I get it! Fish sauce is not a pleasant smelling ingredient, but lends an amazing underlying flavor that is key to Thai food. If you’ve ever had Pad Thai, you’ve had fish sauce! It’s sold in most grocery stores, in the international aisle. If you really prefer not to use it, you could either leave it out or substitute with a bit of Worcestershire sauce, which happens to contain anchovies. I hope that helps!

      Reply

    • P.S. I almost forgot to say, congratulations! I’ve been following you for about 5 years now and love to see how you’ve progressed. It just keeps getting better. And your food photography skills are excellent.

      Reply

      • Thank you so much, Debbie! It is for readers like you that I keep doing this. Your loyalty means the world the me.

        Reply

  11. Thank you so much for the link love Dara, and happy blogiversary!! My blog will be turning 6 next week and it’s crazy to think that something that started so spontaneously has turned into something so much bigger. Your salad looks absolutely phenomenal, and I’m a sucker for ALL things Thai so you’ve pretty much got me drooling over my keyboard right now! 🙂

    Reply

  12. Congrats on such a milestone — very exciting! I think you’ve found the perfect way to celebrate! I just love fresh cabbage, especially in a salad like this — and that dressing? I could eat it all day!

    Reply

  16. I just finished making this and I want to eat it all right NOW 🙂

    I made mine without the chicken, so I added some extra veggies and some cold pasta. It’s all about the dressing and the cilantro for me.
    Thanks for the great recipe! Now that I bought a bottle of fish sauce I guess I’m committed to making this often..YAY

    Reply

  19. I’m a little late (as with most things these days), but I wanted to congratulate you on hitting such a big milestone with your blog. You’ve always been one of my favorite bloggers to keep tabs on and one of my biggest inspirations in the kitchen. Thanks for continuing to share such delicious recipes, Dara! xo

    Reply

        • Hi Meg, I haven’t actually tried it with almond butter, so can’t be certain, but I’d imagine that it would work well. I hope both you and your son enjoy it!

          Reply

  20. This looks so very good! My question is this…how well would it keep if I made it to pack for work lunches for a whole week? Would you keep everything separate, do you think?

    Reply

  21. Hi! A question from a fellow canuck) I am going to try this recipe, how do you cook your chicken for it?

    Reply

  23. 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

    Reply

  24. 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.

    Reply

    • 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!

      Reply

  25. 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.

    Reply

    • Loved this salad. Great way to use leftover chicken. I used toasted chopped almonds instead of slivered Added a nice crunch.

      Reply

  26. 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.

    Reply

  27. 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!!!!

    Reply

  28. 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!!

    5.0 rating

    Reply

  29. 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.

    Reply

    • 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!

      Reply

  30. I’ve made this five times and every single time, my family devours it. Super easy to make and the flavors are really satisfying.

    5.0 rating

    Reply

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