If you’re craving a dish that’s bursting with vibrant flavors, fresh textures, and a little touch of spice, then this Thai Chicken Salad Recipe is an absolute must-try. Combining tender chicken breast with crisp lettuce, juicy tomatoes, crunchy cashews, and that perfect tangy dressing, it’s a refreshing meal that feels both light and satisfying. Whether you’re serving it for a quick lunch or a colorful dinner, this Thai Chicken Salad Recipe brings the perfect balance of zest, heat, and freshness to your table every time.
Ingredients You’ll Need
This Thai Chicken Salad Recipe shines because of its simplicity and the harmony of its components. Each ingredient plays a vital role—from the juicy chicken that adds protein and substance, to the fresh herbs and crunchy nuts that elevate the texture and flavor. Let’s dive into the essentials!
- Chicken breast (180 – 220 g / 6 -7oz): Use fresh, quality chicken breasts for a tender and juicy base.
- Mixed lettuce leaves (150 g / 5 oz): Choose crisp greens like romaine or butter lettuce for a refreshing crunch.
- Cherry or grape tomatoes (1 cup, halved): These add a burst of sweetness and color that livens up the salad.
- Small cucumber (1, sliced): Provides a cooling contrast to the other bold flavors.
- Red onion (1/4, finely sliced): Adds a sharp bite that complements the sweetness of the dressing.
- Large red chilli (1/2, deseeded and finely sliced): Adjust or omit based on your heat preference for that spicy kick.
- Roasted cashews (1/2 cup, unsalted): These give a delightful nutty crunch and richness.
- Coriander / cilantro leaves (1/4 cup): Fresh herbs are essential for authentic Thai flavor and a pop of green.
- Chopped coriander/cilantro stems (1 tbsp): Don’t toss the stems; chopping them adds extra punch to the salad.
- Chilli Garlic Sauce (1 1/2 tsp): Balances spicy and garlicky notes in the dressing for that signature taste.
- Garlic (1 small clove, minced): Fresh garlic adds a fragrant depth to the dressing.
- Fresh lime juice or rice vinegar (1 1/2 tbsp): This acidity is key to brightening the entire dish.
- Fish sauce (2 tsp): A salty umami punch that’s foundational in Thai cuisine.
- Canola oil (1 tbsp): A neutral oil to blend the dressing smoothly without overpowering flavors.
- Sugar (1 1/2 tsp): Any kind will do; it balances the sour and spicy elements beautifully.
How to Make Thai Chicken Salad Recipe
Step 1: Cook the Chicken
Start by seasoning your chicken breast lightly with a pinch of salt. Heat a skillet over medium heat and add a little oil. Cook the chicken for around 6-8 minutes on each side or until fully cooked and golden. Rest the chicken for a few minutes before slicing it thinly against the grain. This ensures every bite is tender and juicy, setting the stage for a salad that’s satisfying and flavorful.
Step 2: Prepare the Salad Base
While the chicken is cooking, gather your fresh veggies. Rinse the mixed lettuce leaves thoroughly and pat them dry to keep the salad crisp. Halve the cherry tomatoes and slice both cucumber and red onion finely. Place all these ingredients in a large bowl. This fresh bed of greens and vegetables provides the perfect crispness and color contrast to the tender chicken and rich dressing.
Step 3: Make the Dressing
In a small bowl, whisk together the chilli garlic sauce, minced garlic, fresh lime juice, fish sauce, canola oil, and sugar until everything is thoroughly combined. This dressing delivers an exciting balance of heat, acidity, saltiness, and a touch of sweetness that ties the whole salad together in an irresistible way.
Step 4: Assemble the Salad
Toss the sliced chicken with the salad greens and vegetables. Add the finely sliced red chilli and roasted cashews, then sprinkle over both the chopped coriander stems and fresh leaves. Drizzle the dressing over the entire salad and toss gently but thoroughly to make sure every bite is coated with flavor. Now your Thai Chicken Salad Recipe is ready to enjoy!
How to Serve Thai Chicken Salad Recipe
Garnishes
Enhance this salad by adding fresh lime wedges on the side for those who love an extra tang. You can also sprinkle some toasted sesame seeds or extra roasted cashews on top for more crunch and nutty aroma. A few thin slices of fresh red chilli make the presentation pop and add a final touch of heat.
Side Dishes
This salad is amazingly versatile but pairs wonderfully with a simple jasmine rice or sticky rice that can help balance the zesty flavors. For a heartier meal, serve alongside grilled prawns or crispy spring rolls. The crisp freshness of the salad perfectly contrasts savory, fried elements.
Creative Ways to Present
Try serving your Thai Chicken Salad Recipe in crisp lettuce cups for a fun handheld option, perfect for parties or light dinners. Alternatively, arrange the components beautifully on a large platter, allowing guests to build their own salads. Layering the sliced chicken over a bed of greens in a glass bowl also creates a stunning visual effect for your dining table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Thai Chicken Salad Recipe in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the greens from wilting and the salad from becoming soggy. Combine just before serving to maintain freshness and texture.
Freezing
This salad is best enjoyed fresh, and freezing is not recommended because lettuce and fresh herbs will lose their texture and flavor after thawing. However, you can freeze cooked chicken separately if you want to prepare parts of the meal ahead of time.
Reheating
If you have frozen chicken or leftover cooked chicken from this recipe, reheat it gently in a microwave or skillet until just warmed through. Avoid overheating to keep the chicken moist. Then toss it into fresh vegetables with dressing for a quick and healthy meal.
FAQs
Can I use other proteins instead of chicken in this Thai Chicken Salad Recipe?
Absolutely! Shrimp, tofu, or even grilled beef make fantastic substitutions and keep the salad exciting and flavorful. Just make sure to cook your protein properly and adjust seasoning accordingly.
How spicy is this salad? Can I adjust the heat?
The heat level is moderate and depends on the amount of red chilli and chilli garlic sauce you use. Feel free to reduce or omit chillies to suit your tolerance while keeping the bright, fresh flavors intact.
Is this salad gluten-free?
Yes! All the ingredients in the Thai Chicken Salad Recipe are naturally gluten-free. Just make sure your chilli garlic sauce or fish sauce does not contain any gluten additives if you are sensitive.
Can I make this salad vegan or vegetarian?
Definitely! Swap the chicken for grilled tofu or tempeh, and replace fish sauce with a vegan alternative like tamari or soy sauce. The rest of the ingredients remain fresh and vibrant as they are.
What’s the best way to keep the salad greens crisp?
Wash the greens ahead of time and dry them thoroughly using a salad spinner or clean kitchen towel. Store them in a sealed container lined with paper towels in the fridge to absorb moisture and keep crisp until ready to use.
Final Thoughts
This Thai Chicken Salad Recipe is a personal favorite for good reason—it’s bursting with flavor, easy to prepare, and incredibly satisfying without feeling heavy. It’s a dish that feels like a celebration of fresh, wholesome ingredients and bold Thai flavors all in one bowl. Give it a try soon, and I promise it’ll become a go-to recipe in your kitchen, perfect for any day you want something bright, tasty, and downright delicious.
Print
Thai Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: Thai
Description
This vibrant Thai Chicken Salad features tender grilled chicken breast paired with fresh mixed lettuce, cherry tomatoes, cucumber, and a lively dressing made from lime juice, fish sauce, and chili garlic sauce. Topped with crunchy roasted cashews and fresh coriander, this salad is a perfect balance of spicy, tangy, and savory flavors for a light and refreshing meal.
Ingredients
For the Salad
- 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
For the Dressing
- 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 preferred)
Instructions
- Prepare the Chicken: Season the chicken breast lightly with salt and pepper. Grill or pan-fry over medium-high heat for approximately 6-8 minutes per side or until the internal temperature reaches 75°C (165°F) and the chicken is cooked through. Let it rest for a few minutes, then slice thinly.
- Assemble the Salad Ingredients: Place the mixed lettuce leaves in a large bowl. Add the halved cherry tomatoes, sliced cucumber, finely sliced red onion, and sliced red chilli. Toss gently to combine.
- Make the Dressing: In a small bowl, whisk together the chilli garlic sauce, minced garlic, fresh lime juice, fish sauce, canola oil, and sugar until the sugar dissolves and the dressing is well combined.
- Toss the Salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Add Chicken and Garnish: Top the salad with the sliced grilled chicken, roasted cashews, cilantro leaves, and chopped coriander stems. Give it a final gentle toss or leave as a topping to preserve texture.
- Serve: Divide the salad onto serving plates and enjoy immediately as a light lunch or dinner.
Notes
- Note 1: Removing the seeds from the red chilli reduces the heat and makes the dish more accessible to those sensitive to spice.
- Note 2: Chilli Garlic Sauce adds both spice and a subtle garlic bite; adjust according to your heat preference.
- Note 3: Fish sauce is traditional in Thai cuisine, providing a savory umami flavor. Substitute with soy sauce for a vegetarian option.
