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Chicken Lunch Asian
4.6 from 48 votes

Thai Chicken Salad

Jump to RecipePrintRate
By: Joanna Cismaru •7/20/23 43 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

two forks grabbing chicken salad from a white bowl
Table of Contents Open
  • The Best Thai Chicken Salad Recipe
  • Ingredients
    • For the dressing:
    • For the salad:
  • What Type of Chicken Should I Use?
  • What Else Can I Mix Into My Salad?
  • How to Make Thai Chicken Salad
  • Can I Leave Out the Peanut Butter?
  • Can I Make This Salad Ahead?
  • Leftovers
  • What to Serve With Thai Chicken Salad
  • More Delicious Salad Recipes To Try:
  • Thai Chicken Salad
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

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

overhead shot of all ingredients needed to make thai chicken salad

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.
process shots showing how to make thai chicken salad

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

  1. 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.
  2. Mix the salad: Add all the salad ingredients to a large bowl along with the dressing. Toss everything well, serve, and enjoy!
overhead shot of thai chicken salad in a white bowl

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
thai chicken salad in a white bowl

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.

salad spoons taking a scoop of thai chicken salad
4.63 from 48 votes

Thai Chicken Salad

Prep 20 minutes minutes
Cook 0 minutes minutes
Total 20 minutes minutes
8
Rate Recipe Print Recipe
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.
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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

  • Mandoline Slicer

Notes

  1. 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.
  2. This salad will last 4 days in an airtight container in the fridge.

Nutrition Information

Serving: 1servingCalories: 166kcal (8%)Carbohydrates: 12g (4%)Protein: 10g (20%)Fat: 10g (15%)Saturated Fat: 1g (6%)Cholesterol: 18mg (6%)Sodium: 290mg (13%)Potassium: 413mg (12%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 3805IU (76%)Vitamin C: 41mg (50%)Calcium: 64mg (6%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

salad spoons taking a scoop of thai chicken salad

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Recipe originally shared August 2013.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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43 Comments
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Terry Boyd
Terry Boyd
Posted: 1 year ago

5 stars
Fast and delish!

0
Reply
Londa
Londa
Posted: 2 years ago

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

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Londa
Posted: 2 years ago

Yep! You can use any tool you have on hand to slice them.

0
Reply
Barb Lawton
Barb Lawton
Posted: 3 years ago

5 stars
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!

0
Reply
Louise Deveaux
Louise Deveaux
Posted: 3 years ago

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?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Louise Deveaux
Posted: 3 years ago

You can use it instead of the cabbage.

0
Reply
Danielle
Danielle
Posted: 3 years ago

5 stars
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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Danielle
Posted: 3 years ago

Happy to hear you enjoyed it!

0
Reply
Stephanie Walk
Stephanie Walk
Posted: 4 years ago

Awsome salad.

0
Reply
Faye Kelso
Faye Kelso
Posted: 6 years ago

5 stars
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

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Faye Kelso
Posted: 6 years ago

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.

0
Reply
H
H
Posted: 6 years ago

5 stars
Looks delicious! What kind of chili pepper do you use?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  H
Posted: 6 years ago

I used a red serrano pepper here. Hope you try it!

0
Reply
Nicole
Nicole
Posted: 7 years ago

Hey I wanted to give this a try and I was wondering how you recommend cooking the chicken? Is it marinated in anything or…?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nicole
Posted: 7 years ago

Whenever I need cooked chicken, I usually buy a roast chicken and use the breast from it.

0
Reply
Suzanne
Suzanne
Posted: 9 years ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Suzanne
Posted: 9 years ago

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.

0
Reply
Suzanne
Suzanne
Reply to  Joanna Cismaru
Posted: 9 years ago

Great – thank you! :o)

0
Reply
Tess
Tess
Posted: 9 years ago

5 stars
Thanks so much for this recipe! It was so delicious and great for a summer meal. It’s definitely a keeper.

0
Reply
Randall
Randall
Posted: 9 years ago

5 stars
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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Randall
Posted: 9 years ago

Thanks Randall, if you make them let me know how you like them. 🙂

0
Reply
Kate Evans
Kate Evans
Posted: 9 years ago

What is Broccoli slaw please?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kate Evans
Posted: 9 years ago

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.

0
Reply
shelley
shelley
Posted: 9 years ago

Where is fish sauce located at the store?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  shelley
Posted: 9 years ago

It’s with all the Asian products.

0
Reply
hinano ferrari
hinano ferrari
Posted: 9 years ago

Did you use green papaya or ripe? Looks wonderful!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  hinano ferrari
Posted: 9 years ago

I used a ripe papaya. 🙂 Thanks, hope you try it!

0
Reply
Magenta
Magenta
Reply to  Joanna Cismaru
Posted: 3 years ago

5 stars
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.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Magenta
Posted: 3 years ago

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.

0
Reply

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