Thai Chicken Salad

4.64 from 49 votes

Thai Chicken Salad

This Thai Chicken Salad is fresh, crunchy, and loaded with flavor. Shredded chicken, crisp veggies, green papaya, and a creamy, spicy peanut dressing make it the kind of salad you’ll actually crave. No boring lettuce here, just bold Thai inspired flavor in every bite.

Prep Time20

Cook Time0

Total Time20

Course: Lunch, Salad, Side Dish

Cuisine: Thai

Keyword: chicken salad, thai chicken salad

Servings:

Calories: 167kcal

Author: Joanna Cismaru

Equipment

Mandoline Slicer

Ingredients

For dressing

3 tablespoons lime juice 2 limes
2 tablespoons olive oil
2 tablespoons soy sauce low sodium
1 tablespoon honey
2 tablespoons 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

US Customary - Metric

Instructions

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.
Add all the salad ingredients to a large bowl along with the dressing. Toss everything well, serve, and enjoy!

Video

Notes

Make Ahead: Prep the veggies and dressing separately up to 2 days in advance. Toss just before serving.
Papaya Sub: No green papaya? Use extra cabbage, julienned carrots, or firm apple slices for that crunchy bite.
Nut-Free Option: Sub peanut butter with sunflower seed butter and top with toasted pepitas or skip the nuts entirely.
Spice Level: Want it hotter? Leave the chili seeds in. Milder? Cut back the garlic chili sauce.
Protein Swaps: Try shredded rotisserie chicken, grilled shrimp, or crispy tofu, whatever makes your fridge happy.

Nutrition