If you’re craving something light, colorful, and bursting with flavor, Thai Chicken Salad is about to be your new best friend. With its tangy-sweet-spicy dressing and crunchy veggies, it’s the kind of meal that makes you feel good without even trying. Honestly, this salad has rescued me more times than I can count on those weeknights when the kids want pizza, my husband wants something hearty, and I just want a meal that doesn’t leave me feeling sluggish.
Table of Contents
Why You’ll Love This Thai Chicken Salad
- Quick and easy: Ready in about 30 minutes.
- Balanced flavor: Sweet, salty, spicy, and tangy—all in one bite.
- Light yet filling: Thanks to lean chicken and cashews for crunch.
- Versatile: Serve as a main dish or as a side.
It’s like a little trip to Thailand… without having to pack up the minivan.
What Does Thai Chicken Salad Taste Like?
Imagine this: juicy shredded chicken tossed with crisp cucumbers, tomatoes, and lettuce, all wrapped up in a zippy lime-chili-garlic dressing. The cashews bring a nutty crunch, while fresh cilantro makes everything pop. The flavor is bright, refreshing, and has just the right kiss of heat.
It’s the kind of salad that doesn’t feel like “just a salad.” It’s a full-on meal that leaves you satisfied (but not stuffed).
Ingredients You’ll Need for Thai Chicken Salad
The beauty of Thai Chicken Salad is that it uses simple, fresh ingredients you can find at almost any supermarket—but when they all come together, the flavors sing like a little Thai street market in your kitchen. Here’s everything you’ll need, plus a few tips to help you pick the best:
Ingredients:
- Chicken Breast (180–220 g / 6–7 oz) – Boneless, skinless chicken breast is perfect here because it poaches into juicy, tender shreds. You can also swap with rotisserie chicken if you’re pressed for time (trust me, busy moms everywhere have done this).
- Mixed Lettuce Leaves (about 5 oz) – A colorful mix of lettuce adds crunch and freshness. Baby spinach, romaine, or even a spring mix works well. Choose a blend that balances crisp and tender leaves for the best bite.
- Cherry or Grape Tomatoes (1 cup, halved) – These little gems add sweetness and juiciness. If they’re extra sweet in season, it’ll take your salad from good to can’t-stop-eating-this.
- Cucumber (1 small, sliced) – Adds cool, refreshing crunch. English cucumbers are ideal since they’re less watery and don’t need peeling.
- Red Onion (1/4, finely sliced) – Just enough to give a sharp bite without overwhelming. Slice it as thin as possible so it blends smoothly with the other veggies.
- Red Chili (1/2 large, deseeded, thinly sliced) – The chili isn’t just about heat—it gives gorgeous color and a little warmth. If you’re nervous about spice, remember: bigger chilies are usually milder, so choose accordingly.
- Cashews (1/2 cup, roasted, unsalted) – The secret star of this salad! They add a buttery crunch and make every bite satisfying. You could swap for peanuts, but cashews give it that wow factor.
- Fresh Cilantro Leaves (1/4 cup) – No Thai-inspired salad is complete without cilantro. It brings a vibrant, herby finish that ties everything together. If you’re in the “cilantro tastes like soap” camp, fresh basil is a good backup.
Thai Chili Lime Dressing Ingredients
The dressing is what makes Thai Chicken Salad stand out—it’s zesty, tangy, a little sweet, and just spicy enough. Think of it as the soul of the dish:
- Cilantro Stems (1 tbsp, finely chopped) – Don’t toss those stems! They’re packed with flavor and add depth to the dressing.
- Chili Garlic Sauce (1 ½ tsp) – Adds gentle heat and a hint of vinegar tang. If you can’t find it, sriracha or sambal oelek works fine.
- Garlic (1 small clove, minced) – Sharp and savory. Fresh is best here—skip the jarred stuff if possible.
- Fresh Lime Juice (1 ½ tbsp) – Bright, citrusy zing that balances the salty fish sauce. Rice vinegar works in a pinch.
- Fish Sauce (2 tsp) – Brings that salty, umami punch. Soy sauce is a substitute, but the flavor won’t be quite the same.
- Canola Oil (1 tbsp) – Neutral oil helps the dressing coat everything beautifully.
- Sugar (1 ½ tsp) – A touch of sweetness to balance the tangy and salty notes. White sugar works, but honey can be a nice twist.
If you’re a fan of fresh, flavor-forward dishes like this, you might also enjoy my Spicy Cucumber Edamame Salad—another light and refreshing recipe with a similar crunch factor.
Step‑by‑Step Instructions for Thai Chicken Salad
Follow these friendly, foolproof steps to make Thai Chicken Salad that’s juicy, crunchy, and bright every time.
1) Bring the chicken to room temp (10–30 minutes)
Set the chicken breast on the counter while you gather ingredients. Starting closer to room temperature helps it cook evenly so your Thai Chicken Salad gets tender, shred‑friendly chicken instead of tough bites.
2) Poach the chicken (20 minutes hands‑off)
- Fill a medium saucepan with enough water to cover the chicken by about 1 inch. Bring to a strong boil.
- Gently slide in the chicken, cover, and wait for the water to return to a gentle simmer (small bubbles). Turn off the heat, keep it covered, and let it sit for 20 minutes.
- If your breast is larger than 220 g / 7 oz, let it boil for 2 minutes before turning the heat off; then rest covered for 20 minutes.
- Check that the thickest part reaches 165°F (optional but helpful). Transfer to a plate, pat dry, and rest 5 minutes.
- Shred with two forks (or pulse in a stand mixer with the paddle for 10–20 seconds). Let it cool to room temp; a warm salad will wilt your greens.
- Little tip: Save 2 tablespoons of the poaching liquid; a splash can loosen the dressing if it tastes too intense.
3) Shake up the Thai chili lime dressing (1 minute)
Add to a jar: finely chopped cilantro stems, chili garlic sauce, minced garlic, fresh lime juice, fish sauce, canola oil, and sugar. Seal and shake for 20–30 seconds until the sugar dissolves and the dressing looks slightly glossy and thick.
- Taste and adjust to your happy place:
- Too sour → add a pinch more sugar and a dab of oil
- Too sweet → add a squeeze of lime and a few drops of fish sauce
- Too salty/funky → add lime + a tiny splash of water
- Want more heat? Add a touch more chili garlic sauce
4) Prep the crunchy salad base (5–10 minutes)
- Lettuce (about 5 oz): Wash and spin very dry (wet leaves = watery Thai Chicken Salad).
- Tomatoes (1 cup, halved): Juicy sweetness that balances the chili and lime.
- Cucumber (1 small, sliced): If using a regular cucumber, peel and scoop seeds to keep things crisp.
- Red onion (¼, finely sliced): For a softer bite, soak slices in ice water 5 minutes, then drain well.
- Red chili (½ large, deseeded, thinly sliced): Adds color and a warm tingle. Go lighter if you’re spice‑shy.
- Cashews (½ cup, roasted, unsalted): For bonus flavor, toast in a dry skillet over medium heat for 2–3 minutes until fragrant.
- Cilantro leaves (¼ cup): Tear gently; bruised herbs can taste bitter.
5) Toss and taste (the magic moment)
In a large mixing bowl, combine greens, tomatoes, cucumber, onion, chili, and shredded chicken. Drizzle over about two‑thirds of the dressing. Toss gently with clean hands or tongs so everything gets a light, even coat.
Sprinkle in cashews and cilantro, toss once more, then taste. Add the remaining dressing a little at a time until it’s exactly how you like it.
Serve right away—the greens are at their crisp best now. A final squeeze of lime over the top is chef’s kiss.
6) Make‑ahead & storage (keep the crunch)
For the freshest Thai Chicken Salad, keep components separate:
- Shredded chicken: airtight container, up to 3 days in the fridge.
- Dressing: sealed jar, up to 4 days (shake before using).
- Veggies: washed and dried; slice onions and chili day‑of for the best texture.
When ready, toss everything together and eat immediately.
Tips and Tricks for Perfect Thai Chicken Salad
- Don’t skip resting the chicken: That’s the secret to juicy shredded chicken.
- Adjust the spice: Big chilies are milder, small ones pack heat—pick your adventure.
- Cashew swap: Peanuts work too, but cashews feel extra special.
- Make ahead: Keep the chicken and dressing separate until ready to serve.
- Dressing balance: Too sour? Add sugar. Too salty? Add lime. Too sweet? Add fish sauce. (Think of it like adjusting the volume knobs on your stereo.)
Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Keep dressing separate for best crunch.
- Not freezer-friendly (the veggies won’t forgive you).
FAQs About Thai Chicken Salad
What to put in a Thai chicken salad?
Shredded chicken, crunchy veggies, cilantro, cashews, and a chili-lime dressing.
What ingredients are in a Thai salad?
Fresh veggies (tomatoes, cucumber, onion), herbs like cilantro, plus a bold dressing of lime, chili, garlic, and fish sauce.
What is the famous Thai salad called?
Som Tum, or Thai green papaya salad. It’s iconic in Thai cuisine.
What are the four types of Thai salads?
Yam (spicy + tangy), Tam (pounded ingredients like papaya salad), Lap (meat-based), and Phla (salads with lightly cooked meats/seafood).
Conclusion
Thai Chicken Salad is proof that healthy food can be downright exciting. With its bold flavors, fresh crunch, and easy prep, it’s a recipe you’ll come back to again and again. The next time you need a quick, wholesome meal that still feels special, this salad is your answer.
If you loved this, you might also enjoy my Crockpot Thai Coconut Chicken Soup for another taste of Thailand—perfect for chilly nights.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Thai Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Salad
- Method: Poached
- Cuisine: Thai
Description
A bright, crunchy Thai Chicken Salad packed with tender shredded chicken, fresh vegetables, roasted cashews, and a zesty chili-lime dressing.
Ingredients
Chicken breast (180–220 g / 6–7 oz), boneless and skinless
Mixed lettuce leaves (about 5 oz)
Cherry or grape tomatoes (1 cup, halved)
Cucumber (1 small, sliced)
Red onion (1/4, finely sliced)
Red chili (1/2 large, deseeded, thinly sliced)
Cashews (1/2 cup, roasted, unsalted)
Fresh cilantro leaves (1/4 cup)
Dressing:
Cilantro stems (1 tbsp, finely chopped)
Chili garlic sauce (1 ½ tsp)
Garlic (1 small clove, minced)
Fresh lime juice (1 ½ tbsp)
Fish sauce (2 tsp)
Canola oil (1 tbsp)
Sugar (1 ½ tsp)
Instructions
1. Bring the chicken to room temperature by letting it sit out for 10–30 minutes.
2. Poach the chicken by bringing water to a boil in a saucepan. Add chicken, cover, and turn off heat. Let sit for 20 minutes. For larger breasts, boil for 2 minutes before resting. Ensure internal temp reaches 165°F. Let rest 5 minutes, then shred and cool.
3. Prepare the Thai chili lime dressing by adding cilantro stems, chili garlic sauce, garlic, lime juice, fish sauce, canola oil, and sugar to a jar. Shake well for 20–30 seconds until blended.
4. Wash and dry the lettuce. Slice tomatoes, cucumber, red onion, and chili. Toast cashews if desired. Tear cilantro leaves.
5. In a large mixing bowl, combine the greens, veggies, and shredded chicken. Add two-thirds of the dressing and toss gently.
6. Add cashews and cilantro. Taste and add more dressing if needed. Serve immediately with a squeeze of lime.
7. Store components separately if making ahead: chicken up to 3 days, dressing 4 days, veggies washed and dried.
Notes
For easy prep, use rotisserie chicken instead of poaching.
English cucumbers work best for less water and no peeling.
Soak red onion slices in ice water for 5 minutes to mellow their bite.
Adjust the dressing to taste: more lime for sourness, sugar for sweetness, or water to tone it down.
Store leftovers separately to keep the salad crisp.
