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Home / Recipes
20 minutes
4.62 from 47 votes
43 Comments

Thai Chicken Salad

Jump to RecipePrint Recipe
  • 784
by: Joanna Cismaru
04.08.22

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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.

two forks grabbing chicken salad from a white bowl

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.

overhead shot of all ingredients needed to make thai chicken salad

Ingredients

This salad is packed with goodies! It’s an awesome all-in-one type of meal. Keep scrolling for the full recipe and ingredient amounts.

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
  • Easy Chicken Salad Recipe
  • Easy Tossed Salad

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salad spoons taking a scoop of thai chicken salad

Thai Chicken Salad

4.62 from 47 votes
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
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.

Equipment

  • Mandoline Slicer

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
  • 1/4 teaspoon red pepper flakes
  • 1/2 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
  • 1/4 cup mint chopped
  • 1/2 cup slivered almonds or peanuts
  • 3 cups green cabbage shredded
US Customary – Metric

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!

Recipe 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.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 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%)
Course:Lunch, Salad, Side Dish
Cuisine:Thai
Keyword:chicken salad, thai chicken salad
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Recipe originally shared August 2013.

  • 784

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Terry Boyd says

    October 26, 2021 at 9:50 am

    5 stars
    Fast and delish!

    Reply
  2. Londa says

    January 27, 2021 at 3:17 pm

    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

    Reply
    • Jo Cooks Team says

      January 27, 2021 at 3:30 pm

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

      Reply
  3. Barb Lawton says

    April 30, 2020 at 9:54 am

    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!

    Reply
  4. Louise Deveaux says

    February 7, 2020 at 12:34 pm

    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?

    Reply
    • jo says

      February 7, 2020 at 2:23 pm

      You can use it instead of the cabbage.

      Reply
  5. Danielle says

    February 4, 2020 at 3:28 pm

    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!

    Reply
    • jo says

      February 4, 2020 at 3:46 pm

      Happy to hear you enjoyed it!

      Reply
  6. Stephanie Walk says

    July 30, 2019 at 11:31 am

    Awsome salad.

    Reply
  7. Faye Kelso says

    January 15, 2017 at 6:28 pm

    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

    Reply
    • Fenne Kieken says

      January 16, 2017 at 9:26 am

      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.

      Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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