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Easy Thai Chicken Salad Recipe with Authentic Dressing

A vibrant Thai chicken salad recipe featuring shredded chicken, carrots, red peppers, mint, and crushed peanuts in a white bowl.
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Make this fresh, healthy Thai Chicken Salad for a light summer meal. The dressing balances sweet, sour, salty, and spicy flavors perfectly.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 cups shredded romaine lettuce
  • 1 cup shredded carrots
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts, for topping
  • 2 tablespoons thinly sliced red onion
  • 1 lime, cut into wedges, for serving
  • For the Dressing:
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 small clove garlic, minced
  • 1/2 teaspoon red pepper flakes (or more to taste)

Instructions

  1. Cook the chicken: Rub the chicken breasts with olive oil, salt, and pepper. Grill or pan-fry over medium-high heat until cooked through (about 6-8 minutes per side). Let the chicken rest for 5 minutes, then shred or dice it.
  2. Prepare the dressing: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, soy sauce, sesame oil, minced garlic, and red pepper flakes until the sugar dissolves. Taste and adjust seasoning if needed for your preferred balance of sweet, sour, and salty.
  3. Assemble the salad base: In a large bowl, combine the shredded lettuce, carrots, red bell pepper, red onion, mint, and cilantro.
  4. Combine: Add the cooked chicken to the vegetable mixture. Pour about half of the dressing over the salad and toss gently to coat everything evenly. Add more dressing as needed until the salad is lightly coated.
  5. Serve immediately: Divide the salad among plates. Top each serving with chopped roasted peanuts and serve with a fresh lime wedge on the side.

Notes

  • For a low carb thai chicken salad, skip any added sugar in the dressing or substitute it with a zero-calorie sweetener.
  • You can poach the chicken instead of grilling for a softer texture, shredding it after it cools slightly.
  • If you want a spicier kick, add finely minced Thai chili to the dressing mixture.
  • This makes excellent thai chicken lettuce wraps filling if you skip the lettuce base and serve it in crisp butter lettuce cups.

Nutrition

Find it online: https://www.purecookingjoy.com/thai-chicken-salad-recipe/

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