Thai Chicken Salad
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This is the best Thai Chicken Salad recipe! Featuring papaya, cabbage, carrots, cucumber and a spicy peanut dressing, you can enjoy this amazing salad all on its own as a filling and healthy meal.
The Best Thai Chicken Salad Recipe
I’ve always been a big fan of Thai food. The simplicity and freshness of the ingredients just can’t be beat! This recipe is a great example that eating healthy truly can be delicious.
This salad isn’t going to leave you hungry, that’s for sure. It’s packed with delicious ingredients and a hearty peanut butter dressing! I have a feeling you’ll need to add it to your weekly dinner rotation. This is also a great recipe to serve as part of a spread like a BBQ or potluck.
Ingredients
For the dressing:
- Lime juice – I always prefer to use fresh lime juice whenever possible.
- Olive oil – Peanut, safflower, sunflower, avocado, or vegetable oils will also work.
- Soy sauce – I like to use low-sodium soy sauce to make sure the recipe doesn’t end up too salty.
- Honey – Make sure the type of honey you use isn’t too thick so it’s easy to mix into the dressing.
- Peanut butter – I used smooth peanut butter but crunchy will work too.
- Fish sauce – While this ingredient is pretty strong, it is often used in Thai salads in small amounts and compliments the flavors well.
- Red pepper flakes – You can use extra sliced chilis instead of chili flakes for more heat.
- Garlic chili sauce – Use any type of hot sauce you like best or you can leave it out if you aren’t a fan of spice.
For the salad:
- Carrots – I like to buy bags of pre-shredded carrots to make prep faster.
- Green papaya – This simply means an unripe papaya. We want the papaya to be nice and firm and shreddable.
- Cucumber – Make sure to remove the seeds from your cucumber so you don’t end up with too much moisture.
- Bok choy – 2 or 3 small bok choy should give you enough for this recipe. Sliced spinach or Swiss chard will work as well.
- Red chili pepper – Get yourself some small Thai red chilis if you can find them. You can remove the seeds to turn the heat down a bit.
- Chicken – I used chicken breasts for this recipe. They’ll need to be cooked and shredded.
- Mint – Find yourself fresh mint! This is such a great game-changing salad ingredient. Chop the mint nice and small.
- Slivered almonds – You can also use peanuts.
- Green cabbage – Red cabbage will also work. You can shred the cabbage by hand with a knife or use a mandoline.
What Type of Chicken Should I Use?
If you can shred it up, it will work! I picked up a pre-cooked rotisserie chicken at the grocery store for this recipe. I find that rotisserie chickens are extremely tender and will shred up with no problem.
If you have a pressure cooker, you can also throw a couple chicken breasts in there with a cup of water or broth. Cook the chicken for 5 minutes on high pressure. Baking them will also work; you can season them however you like or leave them plain! They’ll soak up all that delicious flavor in the salad dressing.
What Else Can I Mix Into My Salad?
This slaw-like salad is very versatile! You can add any of your favorite flavors to personalize this recipe how you like it best. Give these ideas a try:
- Cooked cold rice noodles
- Crushed instant ramen noodles
- Mango or pineapple
- Pepitas
- Cashews
- Celery
- Cilantro
- Basil
- Red or green onion
- Bell peppers
You can also leave out the chicken and fish sauce to make this recipe vegetarian. Add some extra veggies to make up for the missing chicken!
How to Make Thai Chicken Salad
- Make the dressing: Whisk all the ingredients for the dressing together in a bowl or give them a shake in a mason jar. You can microwave the peanut butter for 10-15 seconds to soften it for easier mixing if needed.
- Mix the salad: Add all the salad ingredients to a large bowl along with the dressing. Toss everything well, serve, and enjoy!
Can I Leave Out the Peanut Butter?
I know that some of you will need to worry about peanut allergies and that’s totally okay! Feel free to use any of your favorite nut butters in its place. If that’s not an option, you can leave the nut butter out completely and use a splash of rice vinegar to make a delicious vinaigrette for this salad.
Can I Make This Salad Ahead?
If you want to plan ahead and make this salad a day or two before you need it, make sure to leave the dressing off until right before you serve the salad.
Take the dressing out of the fridge about an hour before you need it and let it come to room temperature. This will make sure the honey and peanut butter have a chance to warm up a bit and make everything much easier to toss.
Leftovers
If you anticipate leftovers, I would leave the dressing off the salad and toss as needed. The veggies tend to get soggy after a day sitting with the dressing and are not as appetizing.
This Thai chicken salad will last 4 days in an airtight container in the fridge.
What to Serve With Thai Chicken Salad
Looking to make a big takeout fakeout spread? Thai cooking is so simple and fresh. Give some of these a try:
- Thai Chicken Lettuce Wraps
- Pad Thai
- Thai Red Chicken Curry
- Pad See Ew
- Easy Thai Steak Salad
- Asian Style Pepper Steak
More Delicious Salad Recipes To Try:
- Asian Chopped Chicken Salad
- Crunchy Asian Salad
- Avocado Chicken Salad
- Easy Coleslaw Recipe
- Mexican Street Corn Slaw
- The Best Chicken Salad Recipe
- Easy Tossed Salad
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Thai Chicken Salad
Ingredients
For dressing
- 3 tablespoon lime juice (2 limes)
- 2 tablespoon olive oil
- 2 tablespoon soy sauce (low sodium )
- 1 tablespoon honey
- 2 tablespoon peanut butter
- 1 teaspoon fish sauce
- ¼ teaspoon red pepper flakes
- ½ teaspoon garlic chili sauce
For salad
- 1 cup carrots (shredded)
- 1 cup green papaya (shredded)
- 1 cup cucumber (peeled, seeded, and sliced)
- 2 cups bok choy (sliced )
- 1 red chili pepper (sliced)
- 2 chicken breasts (cooked, shredded or cut in small pieces)
- ¼ cup mint (chopped)
- ½ cup slivered almonds (or peanuts)
- 3 cups green cabbage (shredded)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the dressing: Whisk all the ingredients for the dressing together in a bowl or give them a shake in a mason jar. You can microwave the peanut butter for 10-15 seconds to soften it for easier mixing if needed.
- Mix the salad: Add all the salad ingredients to a large bowl along with the dressing. Toss everything well, serve, and enjoy!
Equipment
Notes
- If you anticipate leftovers, I would leave the dressing off the salad and toss as needed. The veggies tend to get soggy after a day sitting with the dressing and are not as appetizing.
- This salad will last 4 days in an airtight container in the fridge.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe originally shared August 2013.
Fast and delish!
Hi, looking forward to making this! 2 questions. Can I using the shredding disk to slice the cabbage? And can I use it on the papaya as well? Thanks
Yep! You can use any tool you have on hand to slice them.
This soup is fantastic! My 91 YO mother found a buffalo chicken wing soup recipe in our local city paper and wanted me to make it. It called for actual chicken wings (and a tedious process to cook and harvest the meat) and cream cheese (which sounded awful to me!) so I searched and read through a number of others online and this was already a winner just be reading the recipe! Not only was this one easy to make but sooo flavorful with just the right spice level. My family and I loved it but so did my mom! She’s obviously not going out much these days so I enjoy taking her homemade soups. This is going to be a regular in the rotation! Thanks Jo!
This looks really good! In the comments people are asking about Broccoli Slaw which I love but I don’t see it in the ingredients. Maybe you updated the recipe? If I were to use it what do I omit?
You can use it instead of the cabbage.
wow this was fantastic! I think I will sub pineapple for the papaya next time just because I prefer it, but that dressing plus the mint is really great!
Happy to hear you enjoyed it!
Awsome salad.
Your Thai Chicken Salad is FABULOUS. Hubby and I are eating smart, low carb, bulking up on fiber,,,,and this fits all those. Looking forward to trying more of your recipes. Thanks for sharing
So happy you found JoCooks and are trying some healthy dishes and we are a part of your eating smart and making healthier choices. We hope to post more healthy recipes over the next few months as we are all trying to eat better and make healthier choices. Thanks for commenting and being a part of our Jo Cooks community.
Looks delicious! What kind of chili pepper do you use?
I used a red serrano pepper here. Hope you try it!
Hey I wanted to give this a try and I was wondering how you recommend cooking the chicken? Is it marinated in anything or…?
Whenever I need cooked chicken, I usually buy a roast chicken and use the breast from it.
Hi – What’s broccoli slaw? Not seen that in any stores in the UK… what alternative could I use, please? This looks and sounds delicious and I’d love to try it. Also do you know an approximate calorie count per serving? Thank you. x
Broccoli slaw is a variation of traditional coleslaw with shredded raw broccoli stalks substituted for cabbage. You could use just the regular coleslaw, without the mayo.
Great – thank you! :o)
Thanks so much for this recipe! It was so delicious and great for a summer meal. It’s definitely a keeper.
Hello from Brussels! Just found your website and have bookmarked about 10 recipes already. I really enjoy cooking and can tell when a person knows how to. Looking forward to trying all 10 ….and more.
Thanks Randall, if you make them let me know how you like them. 🙂
What is Broccoli slaw please?
Broccoli slaw is a variation of traditional coleslaw with shredded raw broccoli stalks substituted for cabbage. You can find it in bags in the produce section, it does not contain mayo or anything just the broccoli stalks and maybe some shredded carrots.
Where is fish sauce located at the store?
It’s with all the Asian products.
Did you use green papaya or ripe? Looks wonderful!
I used a ripe papaya. 🙂 Thanks, hope you try it!
You said in your recipe to use a green papaya, could you change it to say ripe so i dont buy the wrong papaya again? decided to opt out on the papaya since the green one didnt taste like anything good. makes sense to use a ripe one now.
We mean green, unripened, papaya not ripe papaya! It is very commonly used in Thai salads for its firm texture and neutral flavor that hasn’t become too sweet for savory uses like ripe papaya.