thai chicken salad

This simple chopped Thai-Inspired chicken salad has BIG flavors - peanut, lime, soy, chili, cilantro. Topped with a homemade peanut dressing! Healthy and fresh.

Chopped Thai-Inspired Chicken Salad

chicken

green cabbage (3-4 cups shredded)

carrots (2 cups grated)

green papaya

fresh cilantro, chopped

peanuts, chopped

green onions, sliced

red serrano peppers, sliced

salt and lime juice

cup peanut butter

cup low sodium soy sauce

oil (toasted

cup rice vinegar

tablespoons chili paste (sriracha works, too)

tablespoons sugar

knob of fresh ginger, peeled

water

Chop

Put on some good music, pour a drink, and start choppin&#8217;!

Dressing

Pulse all ingredients in the food processor or blender. Adjust consistency with water.

Thai Chicken Salad Assembly

Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you&#8217;re feeling wild. Serve chilled.

I love papaya but woud've never thought of using it in a chicken salad. It looks absolutely beautiful and delicious

SHUT THE DOOR! OK, first, thank you for going through the hassle to share this with us. Second, I have calamansi juice in my fridge right now. No, seriously, I do. Third, just scrapped plans for tomorrow night's dinner and I am making a double batch of this. All of those flavors are my favorites and with a quick substitution of tamari for the soy, I have a gluten-free dinner my entire family will chow on. Thank you Thank you! (We will be asking to share this one!)

I just started reading your blog and I love it! I think Saturday I spend an hour just clicking around. I attempt to blog, but have failed for right now. Maybe this summer I'll try to get into the habit again. I especially like your blog because I'm a teacher and lived a 1 1/2 in Thailand with my husband. I'll put this salad on this next week's dinner menu! Thanks for sharing!

https://content.jwplatform.com/videos/gtfk8dii.mp4

This simple chopped Thai chicken salad has BIG flavors – peanut, lime, soy, chili, cilantro. Topped with a homemade peanut dressing! Healthy and fresh.

Chopped Thai Chicken Salad

Recipe VIDEO above. A chicken salad with a fantastic Thai chilli lime dressing with a great tangy-sweet-salty-spicy balance that South East Asian food is known for. Using Chilli Garlic Sauce is a great way to thicken dressing as well as adding more layers of flavour. Serves 2 as a main, 4 as a side.&nbsp;

Thai Chicken Salad

chicken breast

cherry or grape tomatoes (, halved)

cucumber (, sliced)

red onion (, finely sliced)

roasted cashews (, unsalted preferred)

coriander / cilantro leaves

tbsp finely chopped coriander/cilantro stems ((see video))

tsp Chilli Garlic Sauce ((Note 2))

garlic (, minced)

lime juice (or rice vinegar)

tsp fish sauce ((Note 3))

tbsp canola oil ((or vegetable, grapeseed

tsp sugar ((any, I use white))

Take the chicken out of the fridge 30 minutes before cooking.

Boil water in a saucepan. Add chicken, put the lid on, let the water come back up to a simmer, then remove from stove. Set aside for 20 minutes (even up to 45 min is fine). (Note 4)

Remove chicken from water and shred, then cool.

Chicken:

Place ingredients in a jar. Shake well. Taste and adjust as required. It should be a balance of tangy / sweet / salty / hint of spice. (Note 5)

Dressing:

Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing.

Salad:

Incredible Thai-inspired chicken quinoa salad paired with a sweet &amp; savory peanut dressing! This flavorful Thai-inspired chicken salad is packed with fresh mango, crunchy veggies, cashews, and curry marinated chicken for a delicious meal prep lunch.

Thai-Inspired Chicken Quinoa Salad in a Jar

peanut dressing*

red bell pepper

green onion

carrot,

quinoa

cilantro

mango

romaine

cashew peanuts

Make the mason jar salad by adding the ingredients to a 16 ounce mason jar (or equivalent) in the following order: dressing, bell pepper, green onion, shredded carrots, cooked quinoa, cilantro, mango, chicken breast, romaine, cashews. Store in the refrigerator for up to 2-3 days until you’re ready to eat. When ready to eat, simply pour ingredients into a bowl or onto a plate and enjoy! Feel free to double the recipe to make 2 mason jar salads.

Thai glass noodle salad with chicken (Gai Yum Woon Sen) is a delicious recipe made with thin glass noodles, fresh vegetables, herbs, lime juice, fish sauce, ground pork, and poached chicken. Not only is this recipe easy to make, but it is also light and healthy, making it one of the most refreshing salads in Thai cuisine!

&nbsp;

Thai glass noodles salad with chicken (Yum Woon Sen)

noodles

poundchicken breast, poached until very tender, thinly sliced against the grain once cooled

water stock

pork (or chicken)

shrimp

oil (for cooking the ground pork)

carrots

shallots onion

cilantro chopped ½ inch size

parsley

mint leaves

dried shrimp, soak

lime juice

fish sauce, divided

stock

sugar, optional

chili flakes (OPTIONAL if you prefer non-spicy)

Thai chilies, seeded (remove seeds

Add water to a boil in a stock pot. Add the chicken to the boiling water and cook for 10 minutes. Skim the foam if necessary. Remove the chicken to a platter and let it rest at room temperature before slicing it into bite-size pieces. DO NOT discard the water yet. The cooking water will be used to add to the salad and soak the noodles next.

Use the same (mini-stock) water to soak the rice vermicelli noodles for 4-5 minutes or until soft. Use a large heatproof bowl for soaking the noodles. Once the noodles are soft, rinse with cold water. Cut the long noodles with a kitchen scissor to about 5-6 inches. Add the softened noodles to a large bowl, and set aside to be mixed with the rest of the ingredients.

This step is optional, but use the same water to soak the dried shrimp. Soak them for only a few minutes, 5 minutes or so, just until the shrimp can hydrate back a tiny bit. If not soaked, the dried shrimp will be on the chewy side. If the texture doesn't bother you, there is no need to soak. I've done both and loved each method. (: The tiny shrimp are amazing as a low-fat protein snack!

Next, cook the ground meat. You can do this step while waiting for the water to boil to speed up cooking time. Add a tablespoon of oil to a skillet at high heat. Stir fry the ground meat for about 4-5 minutes or until the meat is browned. Add 2 teaspoons of fish sauce to the meat, stir, and turn the heat off. Remove from the pan and let cool.

Chop all the vegetables and herbs, then add all the ingredients to a large mixing bowl with glass noodles.  Use salad spoons or forks and stir well. Add the lime juice, fish sauce, sugar, and chili flakes. Add more lime juice or fish sauce as desired. That’s it! Enjoy!

it was easy and beautiful - I swapped chicken breast fillets for thigh fillets and used free range pork mince.  I will make it many more times for summer meals. thank you for sharing.

The most refreshing and full of flavors! The perfect summer recipe!

This salad could better be referred to as Gai “Yummy” Woon Sen!

Learn how to make one of the most popular Thai salads with this Authentic Thai Ground Chicken Salad (Laab Gai) recipe. The tangy, umami, and salty flavors sprinkled with roasted rice add bold and fresh flavors to this light chicken salad. Easy and quick to make. Ready to eat in 15 minutes!

Authentic Thai Ground Chicken Salad (Laab Gai)

garlic,

vegetable oil

shallot

cilantro, chopped into chunky pieces

mint leaves, torn into large pieces

green onions

1-3 Thai bird's eye chilis (adjust your spiciness level here)

dried chilies, ground

fish

limes juice

Make the toasted rice. &nbsp;Use this detailed recipe or see the quick instructions below.

In a large skillet over medium heat, add oil. Once hot, add the garlic and fry for 15 seconds or until light golden brown. Add ground chicken and cook for 5-7 minutes. Let the meat brown a bit. Add stock or water and 1 tbsp fish sauce to season the meat. (My secret to tasty meat!). Remove from the heat and let cool.

In a large bowl, add all the chopped herbs and aromatics. Stir well with a wooden spoon or spatula.

Add in the ground chicken, and stir well. Season the salad with fish sauce, lime juice, chilies, and sugar. Adjust as needed for your taste buds.&nbsp;

Finish the salad with sprinkling toasted rice powder. That's it! Done! Serve right away.

In a dry skillet on low heat, toast 1/2 cup of rice until the rice turn golden brown. Let cool to room temperature.

Grind your toasted rice to a coarse powder in a spice grinder, a clean coffee grinder, or a small food processor. Done. Store the leftover rice in a glass jar in the freezer for your next Thai salad.

How to make Khao Khua, Toasted rice powder.

Always use raw rice for Khao Kua. Thai sticky rice and Jasmine rice are ideal, but white rice will do in a pinch.&nbsp;

Low to medium heat is best. Medium-high heat or higher will burn your rice quickly.&nbsp;

Grind your rice to a fine powder if preferred. I like some nutty crunch for added texture.

Khao Khua tips

I made it in hurry. It was a easy receipt. I love the lime flavor dressing.  Thank you.

This Thai Chicken Salad (Laab/Larb Gai) recipe hits all the right notes. I found the tip to toast sticky rice helpful. Love the depth of flavour it brings.

My 6 year old loved this! Haha! (We adjusted the peppers for her) it’s our new family favorite. So easy too!

These delicate Thai chicken salad wonton cups are filled with fresh, zesty flavor, and offer delicious crunch in every bite!

Thai Chicken Salad Wonton Cups

wonton squares

Cooking spray

chicken breast (rotisserie is great

purple cabbage

Napa cabbage

baby bok choy (about 1 small)

small carrot, grated (or you can use bagged, shredded carrot, about 1/4 cup)

peanuts

peanut butter

honey

soy sauce

garlic, garlic

rice vinegar

sriracha sauce (more

avocado oil

To get started, gather and prep all of your Thai chicken salad wonton cup ingredients according to the ingredient list above to have ready and organized for use.

Preheat your oven to 350°, and generously spray a mini muffin tin with 24 wells (or two tins with 12 wells each) with cooking spray.

Take each wonton square, dust off any excess corn starch, and carefully press into the mini-muffin wells. Spray the wonton squares with cooking spray, place into the oven and bake for about 10 to 12 minutes, or until golden-brown and crispy.

Allow to cool slightly, then remove the wontons from the muffin tins to cool completely before filling.

Next, gather and prep all of your spicy peanut dressing ingredients according to the ingredient list to have ready and organized for use.

To make the dressing, place all the ingredients into a bowl, and whisk together until completely smooth and combined. Set aside for a moment if using immediately, or keep in a covered container in fridge until ready to use.

Next, prepare the Thai chicken salad by adding the chicken, plus the remainder of the ingredients up to and including the chopped cilantro, to a bowl. If serving immediately, add in about 2 tablespoons of the spicy peanut dressing, plus about half of the crushed peanuts (about 2 tablespoons worth), and gently toss to coat.

To assemble, fill each crispy wonton cup with equal amounts of the Thai chicken salad, then drizzle each with a little extra dressing on top, and sprinkle over a little of the remaining crushed peanuts over each as garnish.

Serve immediately, while fresh and crisp.

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. The sweetness of the pineapple is subtle and is a great way to use up leftover crushed pineapple!

Asian Poached Chicken Pineapple Salad

chicken breasts

Chicken broth

Tablespoons of crushed pineapple, drained or 1 mango

c chopped fresh mint

c chopped cilantro

c torn Thai Basil leaves

Thai

Boston lettuce, leaves

c chopped cabbage

mayonnaise

Peanuts and Fried Onions

T fresh squeezed lime juice (about 2 limes)

T fish sauce

T packed brown sugar

garlic clove

red pepper flakes

Begin by poaching the chicken breasts. Place chicken breasts that have been slightly pounded in a  pot. Cover with chicken broth or water and herbs and spices of your choice.

Bring to a boil, then reduce heat to low so that the water is at a bare simmer. Partly cover and gently simmer for 10 minutes. Turn off heat and allow the chicken to remain in hot liquid for 15 to 20 minutes. That is it! Now slice or shred for your recipe!

Make dressing by whisking all ingredients together in a large bowl.

Remove 2 T dressing and add 1 T mayonnaise and whisk well. Toss with the 3 c of shredded cabbage and set aside.

Add chicken, crushed pineapple, mint, cilantro, basil and chilies and toss to coat in the large bowl with the dressing. Spoon into lettuce cups. On a large platter, place cabbage salad in the middle and arrange lettuce cups around it. Garnish with fried onions or shallots and some chopped peanuts.

This Thai Chicken Salad is easy to make with homemade peanut dressing, crispy cabbage, shredded chicken, crunchy peanuts, and more! It&#039;s a refreshing dinner idea that also makes a great side dish.

sriracha (can sub hot sauce)

garlic powder

sesame oil

ginger

green cabbage (shredded)

red cabbage (shredded)

red bell Pepper (diced)

carrots (julienned)

(11 oz.) can mandarin oranges (drained and patted dry)

onions

cilantro (roughly chopped)

almonds

Chow Mein Noodles, Crispy Wonton Strips, Toasted Sesame Seeds

Combine the dressing ingredients in a food processor or in a large bowl with a whisk until uniform in consistency. Cover and chill until ready to serve.

Prepare the salad ingredients and toss them together in a large bowl.

When ready to serve, add the dressing in increments and toss to coat until desired consistency is obtained. Serve!

Here I am again singing your praises, Steph.  Like your Chinese Chicken Salad, I and my guests for dinner last Friday enjoyed this salad so much, that they made the peanut dressing for a routine salad and said it was scrumptious, too.  I sauté pre-cut chicken strips in a little grapeseed oil, allow to cool and toss together.  I also recommend your site since all of the recipes have been winners and you seek commentary from us cooks.  That is admirable and says a lot about your openness.

I will definitely keep making more recipes especially since my home grown tomatoes are ripening after a HOT Labor Day weekend! 
 Sincerely,
Christine Santee

Dear Steph,
I made a half portion for two to judge how much we liked this recipe today. I made the other half just now since it was just scrumptious!  I used a rotisserie chicken that was moist and very flavorful and cut it into chunks rather than shredding it.  Thank you for yet another wonderful 5 star recipe 
This colorful salad is visually pleasing and healthy with a rainbow mix of vegetables.
.
Question: do you use a store bought won-ton and crisp it yourself or do such items exist in stores? I may have to find an Asian store since our local grocery stores do not carry already crisped won-tons. I used Chow Mein noodles that my husband likes ( I do not care for them).

Thanks,
Christine Santee

Excellent. Only change I made was I added some Thai basil because I had it.

This is a great recipe.  I made some slight variations.  I used Dole's bagged slaw.  It already has carrots and purple cabbage. I only had crunchy peanut butter so I omitted the almonds (didn't have them anyway).  I made my own honey roasted peanuts with hot honey which added a nice kick. I slow cook chicken thighs because I had them.  

This would be very good without the chicken as well.

This recipe was DELICIOUS.  I made it for dinner tonight exactly as written and wouldn't change a thing.  Served it with suggested Chow Mein noodles and hubby and I both loved it.  Thank you for this keeper!

Made this tonight - use baked chicken from grocery store and bagged coleslaw mix .  It was delicious!!!  The dressing was so good!  

My husband and I loved this salad. Layered all the ingredients except almonds, peanuts and wontons and scooped out enough for two and added dressing to taste. I only did 2 cups of chicken since the coleslaw was used. Flavors are on point. Thanks for my new summer recipe.

This salad was really delicious. A lot of prep work for me: poached chicken in soy, garlic, ginger, and a bit of chicken bouillon and used the broth from this to add to dressing. Dressing: I doubled the lime juice and did use Sriracha, which made it just within my low spice tolerance level but up to my husband's. I used an emersion blender for dressing; these are so convenient.

Added a cup of chopped raw broccoli, otherwise ingredients as directed. The red pepper added nothing. Topped all with fine Asian crunchy noodles. Will definitely add to the rotation. Thank you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1719328230/wdqwlvtg7xnoxvgyer2x.mp4

This Thai Chicken Salad is easy to make with homemade peanut dressing, crispy cabbage, shredded chicken, crunchy peanuts, and more! It's a refreshing dinner idea that also makes a great side dish.

This high-protein, Thai-inspired chicken salad is made with crunchy slaw, edamame, fresh herbs, roasted peanuts, and a light peanut-lime dressing—perfect for lunch or meal prep.

Top 12 thai chicken salad recipes from across the web

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Top 12 thai chicken salad recipes from across the web

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