Thai Chicken Salad Recipe

Introduction

This Thai Chicken Salad is a vibrant and refreshing dish that balances tangy, sweet, salty, and spicy flavors. Perfect for a light lunch or a flavorful side, it combines tender shredded chicken with crisp vegetables and a zesty dressing.

Ingredients

• 180 – 220 g / 6 – 7 oz chicken breast
• 150 g / 5 oz mixed lettuce leaves (or other of choice)
• 1 cup cherry or grape tomatoes, halved
• 1 small cucumber, sliced
• 1/4 red onion, finely sliced
• 1/2 large red chilli, deseeded and very finely sliced
• 1/2 cup roasted cashews, unsalted preferred
• 1/4 cup coriander / cilantro leaves
• 1 tbsp finely chopped coriander/cilantro stems
• 1 1/2 tsp Chilli Garlic Sauce
• 1 small garlic clove, minced
• 1 1/2 tbsp fresh lime juice (or rice vinegar)
• 2 tsp fish sauce
• 1 tbsp canola oil (or vegetable, grapeseed, or other neutral oil)
• 1 1/2 tsp sugar (any, white recommended)

Instructions

1. Step 1: Take the chicken out of the fridge 30 minutes before cooking to bring it to room temperature.
2. Step 2: Boil water in a saucepan. Add the chicken, cover with a lid, and let the water return to a simmer. Remove the pan from the stove and set aside for 20 minutes (up to 45 minutes is fine) to gently cook the chicken.
3. Step 3: Remove the chicken from the water and shred it using two forks. Allow it to cool.
4. Step 4: Prepare the dressing by combining chilli garlic sauce, minced garlic, lime juice, fish sauce, canola oil, and sugar in a jar. Shake well and taste, adjusting to balance tangy, sweet, salty, and spicy flavors.
5. Step 5: In a large bowl, combine the mixed lettuce leaves, halved tomatoes, sliced cucumber, finely sliced red onion, red chilli, roasted cashews, coriander leaves, and chopped coriander stems.
6. Step 6: Drizzle most of the dressing over the salad ingredients and toss gently to combine.
7. Step 7: Serve immediately, drizzled with the remaining dressing for extra flavor.

Tips & Variations

• Use skinless chicken thighs instead of breast for juicier meat.
• Swap fish sauce for soy sauce to make the recipe vegetarian-friendly.
• Add shredded carrots or bean sprouts for extra crunch and color.
• Toast the cashews lightly for a deeper flavor and crunch.
• Adjust chilli quantity to your preferred spice level or omit it for a milder salad.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep the greens crisp. Leftover shredded chicken can be refrigerated for up to 3 days and reheated gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken for this salad?

Yes, pre-cooked or rotisserie chicken can save time and work well in this salad. Just shred the meat and proceed with the recipe as usual.

What can I substitute for fish sauce if I’m allergic?

You can substitute fish sauce with soy sauce or tamari for a similar savory depth, though the flavor will be slightly different. Adjust the quantity to taste.

Thai Chicken Salad Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

A vibrant and refreshing Thai Chicken Salad featuring tender poached chicken breast, fresh mixed greens, cherry tomatoes, cucumber, red onion, red chili, and roasted cashews, all tossed in a tangy, sweet, and mildly spicy dressing made with lime juice, fish sauce, and chili garlic sauce. This light yet flavorful salad is perfect for a healthy lunch or dinner.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Chicken

• 180 – 220 g / 6 – 7 oz chicken breast

Salad

• 150 g / 5 oz mixed lettuce leaves (or other greens of your choice)
• 1 cup cherry or grape tomatoes, halved
• 1 small cucumber, sliced
• 1/4 red onion, finely sliced
• 1/2 large red chilli, deseeded and very finely sliced
• 1/2 cup roasted cashews, unsalted preferred
• 1/4 cup coriander/cilantro leaves
• 1 tbsp finely chopped coriander/cilantro stems

Dressing

• 1 1/2 tsp chili garlic sauce
• 1 small garlic clove, minced
• 1 1/2 tbsp fresh lime juice (or rice vinegar)
• 2 tsp fish sauce
• 1 tbsp canola oil (or vegetable, grapeseed, or other neutral oil)
• 1 1/2 tsp sugar (any kind, white recommended)

Instructions

1. Prepare Chicken: Take the chicken breast out of the fridge 30 minutes before cooking to bring it to room temperature.
2. Poach Chicken: Bring a saucepan of water to a boil. Add the chicken breast, cover with a lid, and allow the water to come back up to a simmer. Then remove the pan from heat and let the chicken sit in the hot water for 20 minutes (it can remain up to 45 minutes for more tenderness).
3. Shred Chicken: Remove the chicken from the water and allow it to cool slightly, then shred it into bite-sized pieces using two forks or your hands.
4. Make Dressing: In a jar or small bowl, combine chili garlic sauce, minced garlic, lime juice (or rice vinegar), fish sauce, canola oil, and sugar. Shake or whisk well until the sugar dissolves. Taste and adjust seasoning to balance tangy, sweet, salty, and mildly spicy flavors.
5. Assemble Salad: In a large bowl, combine mixed lettuce leaves, halved cherry tomatoes, sliced cucumber, finely sliced red onion, red chili, roasted cashews, coriander leaves, and chopped coriander stems.
6. Toss Salad: Drizzle most of the dressing over the salad ingredients and toss gently to coat everything well.
7. Serve: Transfer the salad to serving plates or bowls, top with shredded chicken, and drizzle with the remaining dressing right before serving for an extra burst of flavor and freshness.

Notes

• Note 1: Removing the seeds from the red chili reduces the heat, allowing a mild spicy kick suitable for most palates.
• Note 2: Chili garlic sauce adds a nice depth of flavor but can be adjusted based on spice preference.
• Note 3: Fish sauce provides an authentic salty umami note often found in Thai salads.
• Note 4: Poaching chicken gently ensures it stays moist and tender without drying out.
• Note 5: Taste the dressing before use and adjust the balance of lime, fish sauce, sugar, and chili garlic sauce to suit your flavor preference.

Keywords: Thai chicken salad, poached chicken salad, fresh Thai salad, healthy Thai recipe, easy chicken salad