Thai Chicken Salad Recipe

Introduction

This Thai Chicken Salad is a vibrant, refreshing dish perfect for busy weeknights or light lunches. Packed with crunchy vegetables and a tangy, creamy dressing, it offers a delightful mix of flavors and textures. Ready in just 15 minutes, it’s a crowd-pleaser for gatherings or meal prep.

Ingredients

• 2 chicken breasts (cooked & shredded)
• 2 cups red cabbage (chopped)
• 1 red bell pepper (diced)
• 1/2 cup cilantro (finely chopped)
• 1/4 cup green onion (finely chopped)
• 1/2 cup peanuts (unsalted and roasted)
• 1 cup plain regular yogurt or Greek yogurt (2+% fat)
• 2 tablespoons mayo (optional)
• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1/2 lime (juice of)
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1 teaspoon red pepper flakes

Instructions

1. Step 1: In a small bowl, whisk together yogurt, mayo (if using), maple syrup, rice vinegar, lime juice, sugar, salt, and red pepper flakes until smooth. Set the dressing aside.
2. Step 2: In a large salad bowl, combine shredded chicken, chopped red cabbage, diced bell pepper, chopped cilantro, green onion, and peanuts.
3. Step 3: Pour the dressing over the salad ingredients and toss gently with a large spoon until everything is well coated.
4. Step 4: Serve the salad cold on its own, with a slice of bread, or wrapped in lettuce leaves for a fresh, low-carb option.

Tips & Variations

• For extra crunch, add sliced cucumbers or shredded carrots to the salad.
• Replace the chicken with cooked tofu or shrimp for a vegetarian or seafood twist.
• If you prefer less spice, reduce or omit the red pepper flakes in the dressing.
• Use lime zest in the dressing for an enhanced citrus flavor.
• Swap maple syrup for honey or agave nectar as a natural sweetener alternative.

Storage

Store the Thai Chicken Salad in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, keep the dressing separate and toss just before serving. Leftovers can be reheated gently if desired, but the salad tastes best chilled and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely. Rotisserie chicken is a convenient shortcut that works well and adds extra flavor to the salad.

Is this salad suitable for meal prep?

Yes, it’s a great option for meal prep. Just keep the dressing separate until ready to eat to prevent the salad from becoming soggy.

Thai Chicken Salad Recipe

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★★★★★

4.5 from 112 reviews

• Author: Naomi
• Total Time: 15 minutes
• Yield: 8 servings 1x
• Diet: Low Fat

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Description

This Thai Chicken Salad recipe is a vibrant and refreshing dish that combines shredded cooked chicken with crunchy vegetables, herbs, and a tangy, slightly sweet yogurt-based dressing. Perfect for a light lunch or dinner, it can be enjoyed on its own, with bread, or wrapped in lettuce leaves for a healthy and satisfying meal.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 chicken breasts (cooked & shredded)
• 2 cups red cabbage (chopped)
• 1 red bell pepper (diced)
• 1/2 cup cilantro (finely chopped)
• 1/4 cup green onion (finely chopped)
• 1/2 cup peanuts (unsalted and roasted)

Dressing Ingredients

• 1 cup plain regular yogurt or Greek yogurt (2+% fat)
• 2 tablespoons mayo (optional)
• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1/2 lime (juice of)
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1 teaspoon red pepper flakes

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Instructions

1. Prepare the Dressing: In a small bowl, combine the yogurt, optional mayo, maple syrup, rice vinegar, lime juice, sugar, salt, and red pepper flakes. Whisk all ingredients thoroughly until the mixture is smooth and well blended. Set aside to allow flavors to meld.
2. Mix the Salad: In a large salad bowl, add the shredded cooked chicken, chopped red cabbage, diced red bell pepper, finely chopped cilantro and green onion, and roasted unsalted peanuts. Pour the prepared dressing over the salad ingredients.
3. Toss and Serve: Using a large spoon, toss the salad gently but thoroughly until all components are evenly coated with the dressing. Serve the salad chilled, either on its own, accompanied by a slice of bread, or served as a filling in lettuce wraps for a fresh, crunchy meal option.

Notes

• For a creamier texture, include the optional mayo in the dressing.
• Cook chicken breasts by boiling, grilling, or baking before shredding for this recipe.
• To make this dish vegetarian, substitute the chicken with shredded tofu or chickpeas.
• Adjust the amount of red pepper flakes to control the spiciness to your preference.
• This salad is best served fresh but can be refrigerated for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 5 minutes (if cooking chicken breast fresh, otherwise 0 for pre-cooked chicken)
• Category: Salad
• Method: No-Cook
• Cuisine: Thai

Keywords: Thai chicken salad, healthy salad, yogurt dressing, easy chicken recipe, cold chicken salad, Thai cuisine, chicken and cabbage salad