Thai Chicken Salad

A vibrant and flavorful salad that combines crunchy vegetables, tender chicken, and a zesty dressing for a delightful meal.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 4 servings

Course: Lunch, Salad

Cuisine: Thai

Calories: 300

Ingredients Method Notes

Ingredients

Dressing

3 tablespoons lime juice (about 2 limes) Can substitute with lemon juice for a different flavor profile.
2 tablespoons olive oil Use another neutral oil if desired.
2 tablespoons low-sodium soy sauce Coconut aminos can be a great gluten-free alternative.
1 tablespoon honey Replace with maple syrup for a vegan option.
2 tablespoons peanut butter Substitute with sunflower seed butter for nut-free versions.
1 teaspoon fish sauce Use a vegan fish sauce or tamari for a vegetarian option.
1/4 teaspoon red pepper flakes Adjust to your preferred spice level.
1/2 teaspoon garlic chili sauce Sriracha or another chili sauce can be substituted.

Salad

1 cup shredded carrots Julienned bell peppers work too.
1 cup green papaya (shredded) Use carrots or firm apple slices as a substitute.
1 cup cucumber (peeled, seeded, and sliced) Pickled cucumbers can add a tangy twist.
2 cups bok choy (sliced) Substitute with Napa cabbage or another crunchy green.
2 cooked chicken breasts shredded or cut into small pieces Options include rotisserie chicken or grilled shrimp.
1/4 cup chopped mint Cilantro can be a delightful alternative.
1/2 cup slivered almonds or peanuts Omit for nut-free or use pumpkin seeds instead.
3 cups shredded green cabbage Any hearty green like kale can work too.

Method

Preparation

Whisk all the ingredients for the dressing together in a bowl. For easier mixing, microwave the peanut butter for 10-15 seconds to soften it.
In a large bowl, combine all salad ingredients and pour the dressing over it.
Toss everything well. Serve immediately or store for later!

Notes

To keep the salad fresh, store separate components in airtight containers. The vegetables will remain crisp, and the dressing won’t make everything soggy until just before serving.