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Thai Chicken Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/thai-chicken-salad-recipe/