Thai Chicken Salad Recipe

Introduction

This Thai Chicken Salad is a vibrant and refreshing dish perfect for a light lunch or dinner. It combines tender shredded chicken with crisp vegetables and a flavorful tangy dressing, finished with crunchy cashews and fresh coriander for an authentic taste.

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 (white or any other)

Instructions

1. Step 1: Take the chicken out of the fridge 30 minutes before cooking to bring it to room temperature.
2. Step 2: Boil water in a saucepan and add the chicken. Put the lid on, let the water return to a simmer, then remove the pan from heat. Set aside for 20 minutes, or up to 45 minutes if needed.
3. Step 3: Remove the chicken from the water and shred it. Allow it to cool completely.
4. Step 4: Prepare the dressing by placing the chilli garlic sauce, minced garlic, lime juice, fish sauce, canola oil, sugar, and chopped coriander stems into a jar. Shake well to combine. Taste and adjust the flavors to balance tangy, sweet, salty, and spicy notes.
5. Step 5: In a large bowl, place the mixed lettuce leaves, halved tomatoes, sliced cucumber, finely sliced red onion, sliced red chilli, roasted cashews, and coriander leaves.
6. Step 6: Drizzle most of the dressing over the salad ingredients and toss gently to combine.
7. Step 7: Serve the salad immediately, drizzled with the remaining dressing.

Tips & Variations

• For extra flavor, marinate the shredded chicken briefly in a little lime juice and fish sauce before adding it to the salad.
• Substitute cashews with peanuts or toasted almonds for a different crunch.
• Adjust the heat level by varying the amount of red chilli or using a milder pepper.
• Use cooked rotisserie chicken as a shortcut if short on time.
• Fresh herbs like mint or Thai basil can be added for additional fragrance and taste.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but if refrigerated, allow it to come to room temperature for 10-15 minutes before serving. Toss the salad again with fresh dressing before eating as ingredients may release water during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, boneless chicken thighs can be used. They will add a richer flavor and remain tender, but cooking times may vary slightly. Follow the same poaching method and shred once cooked.

Is there a vegetarian version of this salad?

Absolutely! Replace the chicken with crispy tofu or tempeh, and substitute the fish sauce with soy sauce or tamari to keep the authentic flavors while making it vegetarian-friendly.

Thai Chicken Salad Recipe

Print Recipe

★★★★★

4.5 from 96 reviews

A vibrant and refreshing Thai Chicken Salad featuring tender poached chicken breast, mixed lettuce, fresh vegetables, and a tangy, spicy dressing with chili garlic sauce and lime juice. This light and flavorful salad combines crunchy roasted cashews and fresh cilantro for an authentic Southeast Asian taste, perfect for a healthy lunch or light dinner.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 25 minutes (includes poaching and cooling time)
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Thai

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
• 1 tbsp finely chopped coriander/cilantro stems

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 recommended)

Instructions

1. Prepare the Chicken: Take the chicken breast out of the fridge and allow it to come to room temperature for about 30 minutes to ensure even cooking.
2. Poach the Chicken: Bring water to a boil in a saucepan. Add the chicken breast, cover with a lid, and let the water return to a gentle simmer. Once simmering, remove the saucepan from the heat and let the chicken sit covered for 20 to 45 minutes to gently poach and cook through.
3. Shred and Cool the Chicken: Remove the poached chicken from the water and shred it finely using two forks. Allow it to cool completely before mixing into the salad.
4. Make the Dressing: In a jar or small bowl, combine the chilli garlic sauce, minced garlic, lime juice, fish sauce, canola oil, and sugar. Shake or whisk well to fully combine and emulsify the dressing. Taste and adjust seasoning as needed to achieve a balanced flavor with tangy, sweet, salty, and spicy notes.
5. Assemble the Salad: In a large bowl, place the mixed lettuce leaves, halved cherry tomatoes, sliced cucumber, finely sliced red onion, sliced red chilli, roasted cashews, coriander leaves, and chopped coriander stems. Add the shredded chicken on top.
6. Toss and Serve: Drizzle most of the dressing over the salad ingredients and gently toss to evenly coat everything. Serve immediately with the remaining dressing drizzled on top for extra flavor.

Notes

• You can adjust the chili amount to taste or omit for a milder flavor.
• Chilli garlic sauce adds both heat and umami; use a good quality one for best results.
• Fish sauce provides saltiness and depth; substitute soy sauce for a pescatarian/vegetarian option but it will alter the flavor profile.
• Poaching chicken gently helps retain moisture and tenderness compared to boiling.
• The salad is best served fresh to enjoy the crispness of the vegetables and crunch of the cashews.

Keywords: Thai Chicken Salad, poached chicken salad, spicy Thai salad, healthy chicken salad, Thai dressing, cashew salad