Name: Best Thai Chicken Salad Recipe: Fresh & Healthy Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1/2 Napa cabbage, thinly sliced (about 4 cups); 1/4 small red cabbage, thinly sliced (about 2 cups); 2 medium carrots, grated (about 1 cup); 3 green onions, thinly sliced; 1/4 cup minced cilantro; 2 cups cooked, shredded chicken breast; 3 tablespoons slivered almonds, toasted; 1 lime, juiced; 3 tablespoons natural peanut butter; 2 tablespoons low-sodium soy sauce; 3 teaspoons agave nectar or honey; 2 teaspoons fish sauce; 2 teaspoons rice vinegar; 1 teaspoon chili garlic sauce

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Introduction

This Thai Chicken Salad is a vibrant and healthy meal packed with fresh vegetables, tender chicken, and a tangy, flavorful dressing. It’s perfect for a light lunch or dinner that doesn’t skimp on taste or nutrition.

Two white bowls filled with a colorful salad sit on a white marbled surface with a blue and white striped cloth behind them. The salad has layers of shredded light green cabbage, purple cabbage, thin orange carrot strips, bright green edamame beans, light beige crunchy noodles, and orange mandarin slices. The salad is topped with sesame seeds and some cut green onions. A shiny silver fork rests nearby on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 Napa cabbage, thinly sliced (about 4 cups)
1/4 small red cabbage, thinly sliced (about 2 cups)
2 medium carrots, grated (about 1 cup)
3 green onions, thinly sliced
1/4 cup minced cilantro
2 cups cooked shredded chicken breast
3 tablespoons slivered almonds, toasted
1 lime, juiced
3 tablespoons natural peanut butter
2 tablespoons low-sodium soy sauce
3 teaspoons agave nectar or honey
2 teaspoons fish sauce
2 teaspoons rice vinegar
1 teaspoon chili garlic sauce

Instructions

Step 1: In a large bowl, combine the Napa cabbage, red cabbage, grated carrots, green onion, minced cilantro, and shredded chicken breast.
Step 2: To make the dressing, whisk together the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar, and chili garlic sauce in a small bowl until smooth.
Step 3: Pour the dressing over the salad ingredients and toss everything together until well coated.
Step 4: Garnish the salad with toasted slivered almonds before serving for a delightful crunch.

Tips & Variations

Swap chicken for cooked shrimp or tofu to make it pescatarian or vegetarian-friendly.
Use crunchy vegetables like bell peppers or snap peas for extra texture.
Adjust chili garlic sauce to your preferred spice level to keep it mild or increase the heat.
Toast the almonds yourself for fresher flavor and better crunch.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days to keep the vegetables crisp. Toss the salad with dressing just before serving. Leftovers can be reheated briefly if desired, but the salad is best enjoyed cold or at room temperature.

How to Serve

A clear glass bowl filled with a colorful chicken salad sits on a white marbled surface. The salad has several layers: shredded light brown chicken pieces mixed throughout, bright orange mandarin segments scattered on top, halved red cherry tomatoes, chunks of green cucumber, thin slices of purple cabbage, and fresh green leafy herbs. Small pale pine nuts are spread over the whole mix. A silver fork, held by a woman's hand, lifts a forkful of shredded chicken from the bowl, showing the tender texture of the meat mixed with some salad bits. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, prepare the salad and dressing separately and combine them just before serving to keep the salad fresh and prevent sogginess.

What can I use instead of fish sauce?

You can substitute fish sauce with soy sauce or a vegetarian Worcestershire sauce for a similar salty depth without seafood ingredients.