Name: Thai Chicken Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai-Inspired
Ingredients: 2 boneless, skinless chicken breasts (grilled or poached, then shredded); 2 cups green cabbage, shredded; 2 cups purple cabbage, shredded; 1 cup carrots, grated or julienned; 1 red bell pepper, thinly sliced; ½ cup fresh cilantro, chopped; ¼ cup lime juice (freshly squeezed); 2 tbsp fish sauce (or soy sauce/tamari); 1 tbsp sugar (or alternative sweetener); 1–2 tsp Sriracha sauce (adjust to taste); ¼ cup peanuts, chopped and lightly toasted

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This Thai chicken salad is a light, refreshing, and flavor-packed dish that I love making, especially on warm days. Tender shredded chicken gets tossed with crisp vegetables, fresh herbs, and a zesty lime dressing that balances sweet, spicy, and tangy notes beautifully. It’s colorful, satisfying, and the kind of dish that always brightens up the table.

Why You’ll Love This Recipe

I love this recipe because it feels fresh and vibrant with every bite. The combination of crunchy cabbage, sweet carrots, and juicy bell peppers pairs perfectly with the tangy, slightly spicy Thai-inspired dressing. I also like how versatile it is—I can serve it as a main dish for a light meal or as a side at barbecues and gatherings. Every time I make it, I get compliments and recipe requests, which makes it one of my favorite crowd-pleasers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts (grilled or poached, then shredded)
Green cabbage, shredded
Purple cabbage, shredded
Carrots, grated or julienned
Red bell pepper, thinly sliced
Fresh cilantro, chopped
Lime juice (freshly squeezed)
Fish sauce
Sugar (or alternative sweetener)
Sriracha sauce (adjust to spice preference)
Peanuts, chopped and lightly toasted

Directions

I cook the chicken breasts by gently boiling them in salted water for about 20 minutes, or until fully cooked. Once cooled, I shred the meat into bite-sized pieces.
While the chicken cools, I prepare the vegetables by shredding the cabbages, grating the carrots, slicing the bell pepper, and chopping the cilantro. I add everything to a large bowl.
In a small bowl, I whisk together lime juice, fish sauce, sugar, and Sriracha until well combined.
I add the shredded chicken to the vegetable mixture, then pour the dressing over everything.
I toss the salad until well coated and top it with chopped peanuts for crunch.
I serve it fresh, either as a main dish or alongside other summer favorites.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and about 20 minutes to cook the chicken, so in 35 minutes I have a vibrant, healthy salad ready to enjoy.

Variations

Sometimes I swap the chicken for shrimp or tofu for a different twist. I also like adding cucumber, snap peas, or mango for extra freshness. If I want it extra spicy, I add sliced fresh chilies or extra Sriracha. For a creamier version, I whisk a spoonful of peanut butter into the dressing.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since the vegetables are sturdy, they hold up well without going soggy. I don’t reheat this salad—it’s best enjoyed cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I often prep the vegetables and dressing ahead, then toss everything together right before serving to keep it fresh.

Do I have to use fish sauce?

No, if I don’t have fish sauce, I replace it with soy sauce or tamari for a slightly different but still delicious flavor.

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken works great and makes this salad even faster to prepare.

How do I make it vegetarian?

I swap chicken for crispy tofu or edamame to keep it protein-packed and satisfying.

What can I serve this salad with?

I like pairing it with grilled meats, rice, or even lettuce wraps for a light, refreshing meal.

Conclusion

This Thai chicken salad is one of my go-to recipes for fresh, bold flavors that don’t take much effort. I love how the crunchy vegetables, tangy dressing, and tender chicken all come together in one bowl. Whether I serve it at a summer barbecue, a family dinner, or just for myself on a busy weekday, it’s always a dish that impresses and satisfies.