Thai Chicken Salad Recipe

Introduction

This Thai Chicken Salad is a vibrant and refreshing dish bursting with fresh vegetables, tender shredded chicken, and a tangy, spicy dressing. It’s perfect for a light lunch or a healthy dinner. The balance of flavors and textures makes it a crowd-pleaser any time of year.

Ingredients

• 180 – 220 g (6 – 7 oz) chicken breast
• 150 g (5 oz) mixed lettuce leaves (or other of choice)
• 1 cup cherry or grape tomatoes, halved
• 1 small cucumber, sliced
• 1/4 red onion, finely sliced
• 1/2 large red chilli, deseeded and very finely sliced
• 1/2 cup roasted cashews, unsalted preferred
• 1/4 cup coriander / cilantro leaves
• 1 tbsp finely chopped coriander/cilantro stems
• 1 1/2 tsp Chilli Garlic Sauce
• 1 small garlic clove, minced
• 1 1/2 tbsp fresh lime juice (or rice vinegar)
• 2 tsp fish sauce
• 1 tbsp canola oil (or vegetable, grapeseed, or other neutral oil)
• 1 1/2 tsp sugar (any, white recommended)

Instructions

1. Step 1: Remove the chicken breast from the fridge about 30 minutes before cooking to bring it to room temperature.
2. Step 2: Boil water in a saucepan. Add the chicken breast, cover with a lid, and let the water return to a simmer. Then, remove the pan from the stove and let the chicken sit in the hot water for 20 minutes (up to 45 minutes is fine).
3. Step 3: Take the chicken out of the water and shred it finely. Set it aside to cool completely.
4. Step 4: Prepare the dressing by placing chilli garlic sauce, minced garlic, lime juice, fish sauce, canola oil, sugar, and finely chopped coriander stems into a jar. Shake well to combine. Taste and adjust for a balanced tangy, sweet, salty, and spicy flavor.
5. Step 5: In a large bowl, combine the mixed lettuce leaves, halved tomatoes, sliced cucumber, sliced red onion, sliced red chilli, roasted cashews, coriander leaves, and shredded chicken.
6. Step 6: Drizzle most of the dressing over the salad and toss gently to combine. Serve immediately with the remaining dressing drizzled on top.

Tips & Variations

• For a vegetarian version, substitute chicken with firm tofu or roasted chickpeas and replace fish sauce with soy sauce or tamari.
• Adjust the level of chilli to your taste—use less or omit seeds for milder heat.
• Roast your own cashews for extra flavor, or use peanuts for a slightly different crunch.
• If you prefer a smoky dressing, add a splash of toasted sesame oil along with the canola oil.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, toss the salad with dressing again before serving. Avoid mixing dressing in advance as it will wilt the fresh vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this salad?

Yes, pre-cooked or rotisserie chicken works well and saves time. Just shred it before adding to the salad.

What can I use if I don’t have fish sauce?

You can substitute fish sauce with soy sauce or tamari for a vegetarian option. Keep in mind it will alter the flavor slightly but will still be delicious.

Thai Chicken Salad Recipe

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★★★★★

4.8 from 110 reviews

• Author: Elara
• Total Time: 40 minutes
• Yield: 2 servings 1x

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Description

This vibrant Thai Chicken Salad combines tender poached chicken breast with fresh mixed lettuce, cherry tomatoes, cucumber, and a zesty homemade dressing. Enhanced with roasted cashews and fresh coriander, it offers a perfect balance of tangy, sweet, salty, and spicy flavors, making it a refreshing and healthy meal option.

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Ingredients

Scale 1x2x3x

Chicken

• 180 – 220 g / 6 -7 oz chicken breast

Salad

• 150 g / 5 oz mixed lettuce leaves (or other of choice)
• 1 cup cherry or grape tomatoes, halved
• 1 small cucumber, sliced
• 1/4 red onion, finely sliced
• 1/2 large red chilli, deseeded and very finely sliced
• 1/2 cup roasted cashews, unsalted preferred
• 1/4 cup coriander / cilantro leaves

Dressing

• 1 tbsp finely chopped coriander/cilantro stems
• 1 1/2 tsp Chilli Garlic Sauce
• 1 small garlic clove, minced
• 1 1/2 tbsp fresh lime juice (or rice vinegar)
• 2 tsp fish sauce
• 1 tbsp canola oil (or vegetable, grapeseed, or other neutral oil)
• 1 1/2 tsp sugar (any, white recommended)

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Instructions

1. Prepare the chicken: Remove the chicken breast from the refrigerator 30 minutes prior to cooking to allow it to come to room temperature, ensuring even cooking.
2. Poach the chicken: Bring a saucepan of water to a boil. Submerge the chicken breast in the boiling water, cover with a lid, and allow the water to return to a simmer. Immediately remove the saucepan from heat and let the chicken sit in the hot water for 20 minutes, or up to 45 minutes for more tender meat.
3. Shred the chicken: Remove the chicken from the water once cooked and allow it to cool slightly. Then, shred the chicken into bite-sized pieces using forks or your fingers.
4. Make the dressing: Combine finely chopped coriander stems, chilli garlic sauce, minced garlic, fresh lime juice, fish sauce, canola oil, and sugar in a jar. Secure the lid and shake well to mix thoroughly. Taste the dressing and adjust seasoning to achieve a balanced flavor profile of tangy, sweet, salty, and a hint of spice.
5. Assemble the salad: In a large bowl, combine mixed lettuce leaves, halved cherry tomatoes, sliced cucumber, finely sliced red onion, thinly sliced deseeded red chilli, roasted cashews, and coriander leaves.
6. Toss and serve: Drizzle most of the dressing over the salad ingredients and toss gently to combine. Serve immediately, drizzled with the remaining dressing for an added flavor boost.

Notes

• Use unsalted roasted cashews to control the overall saltiness of the salad.
• Chilli Garlic Sauce adds a flavorful kick; adjust quantity based on your heat preference.
• Fish sauce is essential for authentic Thai flavor; substitute with soy sauce if necessary.
• Poaching chicken in hot water ensures tender, juicy meat without drying out.
• The dressing can be modified to suit your taste – more lime for acidity, more sugar for sweetness, or extra chilli for heat.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai chicken salad, poached chicken, fresh salad, healthy salad, Thai dressing, cashew salad, easy Thai recipe