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Thai Chicken Salad - Bright, Crunchy, and Full of Flavor

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salad:
  • 2 cups cooked chicken, shredded or thinly sliced (rotisserie works well)
  • 2 cups shredded green cabbage (or napa cabbage)
  • 1 cup shredded purple cabbage (optional for color)
  • 1 large carrot, julienned or shredded
  • 1 small cucumber, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup Thai basil or sweet basil leaves (optional but great)
  • 1/3 cup roasted peanuts, roughly chopped (or cashews)
  • 1 tablespoon toasted sesame seeds (optional)
  • For the dressing:
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fish sauce (or soy sauce for a non-fish option)
  • 1 tablespoon rice vinegar
  • 2 tablespoons light brown sugar or palm sugar
  • 1–2 teaspoons chili-garlic sauce or 1 fresh red chili, finely minced (adjust to taste)
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, finely grated
  • 2 tablespoons neutral oil (such as canola or grapeseed) or a mix with toasted sesame oil

Method
 

  1. Prepare the chicken: If using rotisserie, remove skin and shred the meat. If cooking from scratch, poach or pan-sear chicken breasts or thighs, then let cool and slice thinly. Aim for bite-size pieces.
  2. Prep the vegetables: Shred the cabbage finely. Slice cucumber and bell pepper thin. Shred or julienne the carrot. Slice green onions. Keep everything dry and crisp.
  3. Mix the dressing: In a small bowl, whisk lime juice, fish sauce, rice vinegar, and sugar until the sugar dissolves. Add chili-garlic sauce, ginger, garlic, and oil. Taste and adjust. You want a balance of salty, sour, sweet, and heat. Add more lime or sugar as needed.
  4. Toss the salad base: In a large bowl, combine cabbage, carrot, cucumber, bell pepper, and green onions. Add most of the herbs (save a few leaves for garnish). Pour in about two-thirds of the dressing and toss to coat.
  5. Add the chicken: Add the chicken to the bowl and toss gently with the remaining dressing. If it looks dry, add a splash more lime or a drizzle of oil.
  6. Finish with crunch: Sprinkle chopped peanuts and sesame seeds over the top. Garnish with the remaining mint, cilantro, and basil. Serve immediately for maximum crunch.
  7. Optional step—chill: If you prefer a colder salad, chill the tossed vegetables for 15–20 minutes before adding the chicken and nuts. This keeps everything crisp.