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


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


  • 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!


  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.


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