Easy Thai Chicken Salad Recipe for Fresh Flavor

Thai Chicken Salad brings a symphony of flavors that dance on your palate like a well-rehearsed ballet troupe. Picture crunchy vegetables mingling with tender chicken coated in a zesty dressing that makes your taste buds do a happy jig. It’s the kind of dish that promises to brighten up your lunch hour or steal the show at your next potluck.

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I still remember the first time I whipped up this heavenly dish for a summer barbecue. Friends kept coming back for more, claiming it was “the best thing they ever tasted.” I think my ego grew three sizes that day! Whether you’re looking to impress guests or simply need a refreshing meal that doesn’t involve slaving over a hot stove, this Thai Chicken Salad is just what you need.

I made this salad once for my friend’s birthday party; everyone raved about how delicious it was!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 breasts but adjust based on how hungry everyone is.
• Mixed Greens: A combination of baby spinach and arugula adds visual appeal and flavor contrast.
• Red Bell Pepper: Chop into thin strips for sweetness and crunch; colorful additions always brighten up salads.
• Cucumber: Use fresh cucumbers for a refreshing crunch; they balance the spiciness nicely.
• Carrots: Shredded carrots add color and texture; choose thinly sliced ones or grate them for best results.
• Cilantro: Fresh cilantro ties all the flavors together; if you’re not a fan, try parsley instead!
• Peanuts: Coarsely chopped peanuts provide an irresistible crunch; you can also use cashews if preferred.

For the Dressing:

• Fish Sauce: Essential for authentic flavor; look for high-quality brands in your local store.
• Lime Juice: Fresh squeezed lime juice brightens everything up; bottled juice just doesn’t compare.
• Sugar: Just a teaspoon balances the saltiness of the fish sauce beautifully.
• Chili Paste: Adjust heat to preference; Sriracha also works well if you want something easier to find!
• Garlic Clove: Minced garlic adds depth—use fresh cloves for the best flavor impact.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your grill or skillet over medium heat. While it heats up, season the chicken with salt and pepper. Grill each side until golden brown and cooked through—about 6-7 minutes per side should do it.

Remove the chicken from heat and let it rest for about five minutes before slicing it into thin strips. Meanwhile, while you’re waiting (impatiently), chop your veggies: slice bell peppers into strips, dice cucumber, shred carrots, and chop cilantro finely.

In a small bowl or jar, shake together fish sauce, lime juice, sugar, chili paste, and minced garlic until well combined—taste-test for seasoning adjustments! Toss mixed greens in a large bowl along with all those colorful veggies you’ve prepped.

Now comes the fun part! Add in those beautiful slices of grilled chicken on top of your veggie mix. Drizzle generously with dressing before tossing everything gently until evenly coated—this is where magic happens!

Finally, sprinkle some chopped peanuts over the top just before serving to add that lovely crunch we all crave. Serve immediately or chill in the fridge for 30 minutes if you prefer your salads cold.

Enjoy every bite of this delightful Thai Chicken Salad—it’s sure to impress!

Perfecting the Cooking Process

Sear the chicken first for maximum flavor, then chop veggies while it cooks to save time.

Add Your Touch

Feel free to swap the chicken for tofu or shrimp, or toss in some nuts for extra crunch.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Enjoy cold!

I remember the first time I made this Thai Chicken Salad; my friends devoured it in minutes! They even asked for seconds, which warmed my heart and gave me bragging rights at our next potluck.

FAQ

What can I use instead of chicken in this salad?

You can substitute chicken with tofu, shrimp, or even chickpeas for a vegetarian option.

How long does this salad last in the fridge?

The Thai Chicken Salad stays fresh for up to three days when stored properly.

Can I make the dressing ahead of time?

Absolutely! Prepare the dressing a day ahead and store it in the fridge for best flavor.

Print

Thai Chicken Salad

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• Author: recipesnew
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Thai Chicken Salad is a refreshing blend of crunchy vegetables and tender chicken, drizzled with a zesty dressing that will delight your taste buds at any meal.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts
• Mixed greens (baby spinach and arugula)
• 1 red bell pepper
• 1 cucumber
• 2 carrots
• Fresh cilantro
• Coarsely chopped peanuts

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Instructions

1. 1. Preheat the grill or skillet over medium heat. Season chicken with salt and pepper. Grill for 6-7 minutes per side until golden brown and cooked through.
2. 2. Let the chicken rest for 5 minutes before slicing into thin strips. Meanwhile, chop the bell peppers, dice cucumber, shred carrots, and finely chop cilantro.
3. 3. In a bowl, combine fish sauce, lime juice, sugar, chili paste, and minced garlic; mix well.
4. 4. In a large bowl, toss mixed greens with prepared veggies. Top with sliced chicken and drizzle dressing over the salad.
5. 5. Gently toss to combine and sprinkle chopped peanuts on top before serving.

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

Nutrition

• Serving Size: 1 salad (300g)
• Calories: 320
• Sugar: 6g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg

Keywords: Substitute chicken with tofu or shrimp for a different protein option. Enhance crunch by adding crispy fried onions or additional nuts.