Go Back
+ servings
salad spoons taking a scoop of thai chicken salad
Print Recipe Add to Collection
4.74 from 23 votes

Thai Chicken Salad

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.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Lunch, Salad, Side Dish
Cuisine: Thai
Keyword: chicken salad, thai chicken salad
Servings: 8
Calories: 166kcal

Ingredients

For dressing

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

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!

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

Calories: 166kcal | Carbohydrates: 12g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 290mg | Potassium: 413mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3805IU | Vitamin C: 41mg | Calcium: 64mg | Iron: 1mg