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Thai Chicken Salad Recipe
Ash Tyrrell

Thai Chicken Salad Recipe

After making this Thai chicken salad in my own kitchen, I can honestly say it’s one of those recipes that feels both refreshing and satisfying at the same time. I love how every bite has a balance of crunch, heat, sweetness, and tang.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken breasts – 2 medium (about 1 pound): Lean protein that stays tender when gently cooked; avoid overcooking to keep it juicy.
  • Salt – ½ teaspoon: Enhances the natural flavor of the chicken and balances the dressing.
  • Fresh lime juice – ¼ cup: Adds brightness and acidity; freshly squeezed lime juice tastes cleaner than bottled.
  • Fish sauce – 2 tablespoons: Brings deep umami flavor and authentic Thai character to the salad.
  • Brown sugar – 1½ tablespoons: Soft sweetness that balances the salty and sour elements without overpowering.
  • Fresh ginger grated – 1 tablespoon: Adds warmth and gentle spice; fresh ginger is far more aromatic than dried.
  • Garlic minced – 2 cloves: Provides bold flavor; finely minced garlic blends smoothly into the dressing.
  • Chili garlic sauce – 1 to 2 teaspoons: Controls heat level; adjust according to your spice tolerance.
  • Napa cabbage thinly sliced – 4 cups: Light, crisp, and perfect for absorbing dressing without wilting quickly.
  • Red bell pepper thinly sliced – 1 cup: Adds natural sweetness, crunch, and vibrant color.
  • Carrots shredded – 1 cup: Contributes crunch and mild sweetness; freshly shredded carrots work best.
  • Green onions thinly sliced – 3: Offer a mild onion flavor that doesn’t overpower the salad.
  • Fresh cilantro chopped – ½ cup: Adds freshness and a classic Thai herbal note.
  • Fresh mint leaves chopped – ¼ cup: Brightens the salad and enhances the cooling contrast to the spice.
  • Roasted peanuts roughly chopped – ⅓ cup: Add crunch and nutty depth; lightly salted peanuts are ideal.

Method
 

  1. Start by placing the chicken breasts in a saucepan and covering them with water. Add a pinch of salt and bring it to a gentle simmer. Cook until the chicken is just done, then remove and let it cool before slicing or shredding into bite-sized pieces.
  2. In a small bowl, whisk together lime juice, fish sauce, brown sugar, grated ginger, minced garlic, and chili garlic sauce. Stir until the sugar dissolves completely. Taste and adjust the balance of sweet, sour, and spicy if needed.
  3. Thinly slice the napa cabbage and red bell pepper, then shred the carrots. Chop the green onions, cilantro, and mint. Keeping the vegetables thin and uniform helps them mix evenly with the dressing.
  4. In a large mixing bowl, combine the cabbage, bell pepper, carrots, green onions, cilantro, and mint. Add the sliced chicken on top. This layering helps distribute the protein evenly.
  5. Pour the dressing over the salad and gently toss until everything is well coated. Sprinkle chopped peanuts over the top just before serving. Let the salad sit for a few minutes so the flavors can meld beautifully.

Notes

  • I always let the chicken cool completely before mixing; warm chicken can wilt the vegetables.
  • I taste the dressing separately and adjust it, because limes can vary in acidity.
  • I toast the peanuts lightly at home for extra crunch and deeper flavor.
  • I add the herbs at the very end to keep them fresh and aromatic.