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
Printable Recipe
Thai Chicken Salad Recipe
Ingredients
- ½ Napa cabbage thinly sliced (about 4 cups)
- ¼ small red cabbage thinly sliced (about 2 cups)
- 2 medium carrots grated (about 1 cup)
- 3 green onion thinly sliced
- ¼ 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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Tricia
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?
Michelle @ Taste As You Go
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
Dara
Thank you so much, Michelle! I can't tell you how much I appreciate your kind words.
meg
My son is allergic to peanuts. Could I replace the peanut butter with almond butter?
Dara
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!
Lydia (The Perfect Pantry)
Congrats on seven years!
Laurie
This recipe is on my to do summer salad list. I watched the video and was excited to see a kootenay bowl. I have blue ones. I was sad that when i was at the store last year it was closed. I peered longingly in the window.
I will be making. This salad soon and put it in my blue bowls. Can't remember the name of the potter at the moment.
Colleen (Souffle Bombay)
Gorgeous! One of my very favorite dishes! Congratulations Dara! The world is lucky to have you sharing your recipes, weigh-loss journey and stories! Cheers to 7 more years!!
Jeanna
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
Sommer @aspicyperspective
I'm dying to try this savory salad recipe!
Melanie | Melanie Makes
Such a gorgeous salad, Dara - wish that bowl was on my table right now!
cathy pollak
I think I would I eat the whole...it's so gorgeous and perfect for Spring with all those colors.
Patricia @ Grab a Plate
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!
Angela @ Eat Spin Run Repeat
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! 🙂