What is the best Thai Chicken Salad recipe? It’s one of those dishes that just works every single time. I remember the first time I had something similar at a little cafe downtown – it was good, but felt like it had been ruined. I felt like I was missing something. So, naturally, I came home and started experimenting. This recipe? What is that perfect balance of sweet, savory, and tangy? If you’re a fan of chicken salad, but are looking for something more exciting than the usual chicken sandwich, then this is the place to go. Is this your thing? What’s the best part? Is it easy to make?
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What is Thai Chicken Salad?
Think of Thai Chicken Salad as your classic chicken salad… but with a major flavor upgrade! What is the difference between a plain mayonnaise base and an ice-cream base? Sweet dressing that screams Thailand. I love using leftover rotisserie chicken (I use leftover chicken for ultimate ease). “It’s essentially shredded chicken. ) tossed with crunchy veggies, fresh herbs, and that Thai-inspired dressing. It’s not just about the ingredients. It’s about how you use them It’s about the feeling it gives you – fresh, vibrant, and satisfying. Is it like a party in your mouth? I think the best thing is that it works well served immediately but actually gets better as the day goes on. What are the ingredients in
Why you’ll love this recipe?
Oh, where do I even begin? Seriously, this **Thai Chicken Salad Recipe** is a winner for so many reasons. First and foremost, the *flavor*. It’s an explosion of deliciousness! You’ve got the savory chicken, the crunch of the veggies (I’m a sucker for water chestnuts!), the pop of fresh cilantro, and that *zingy* dressing that ties it all together. It’s sweet, it’s tangy, it’s a little spicy…it’s just perfect.
But beyond the incredible taste, this recipe is ridiculously easy. Like, “I-can-make-this-on-a-busy-weeknight” easy. Seriously, if you’ve got pre-cooked chicken on hand, you’re halfway there. What I love most about this is that it’s also budget-friendly. Chicken is a relatively inexpensive protein, and the rest of the ingredients are pretty common and accessible. Plus, this salad is incredibly versatile. You can serve it in lettuce cups, on croissants, with crackers, or even just eat it straight from the bowl (no judgment here!). It also keeps really well in the fridge, which makes it perfect for meal prepping. If you love other Asian-inspired flavors like Sesame Noodles or Vietnamese Spring Rolls, you will fall head-over-heels for this salad. Trust me, this Thai Chicken Salad Recipe is about to become your new go-to.
How do I make Thai Chicken Salad?
Quick Overview
What’s your favorite Thai chicken salad recipe? What are some good ways to make dressing for salads? You’ll whisk together the dressing ingredients, chop up your veggies, shred the chicken, etc. What is the best way to toss everything together? What is the beauty of this recipe? What’s the best way to add a pinch of pepper flakes? What is a good way to use up leftover chicken?
Ingredients
For the Salad:
- 3 cups cooked chicken, shredded (rotisserie chicken is perfect)
- 1 cup shredded carrots. 1 teaspoon salt.
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper. 1/4 cup shredded.
- 1/4 cup chopped green onions. 1/4 cups chopped onion.
- 1/4 cup chopped fresh cilantro (optional, but I highly recommend it)
- 1/4 cup water chestnuts, sliced. 1 cup salt and
- 1/4 cup roasted peanuts, chopped (optional, for garnish)
For the Dressing:
- 1/4 cup peanut butter. 1 cup sour cream
- 2 tablespoons of rice vinegar. 1 tablespoon of salt
- 2 tablespoons soy sauce per serving. 1 teaspoon
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 tablespoon lime juice per 1 cup.
- 1 tablespoon sesame oil per 1 cup.
- 1 teaspoon ginger, grated. 1 cup ch
- 1 clove of garlic, minced.
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 2-3 tablespoons water (to thin the dressing to your desired consistency)
What is the step-
Step 1: Prepare the Dressing
In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey (or maple syrup), and salt. Set aside. What are the ingredients for lime juice, sesame oil, ginger, garlic, and red pepper flakes? Why is peanut butter so hard to mix?
Step 2: Thin the Dressing
Add water, one tablespoon at a time, until the dressing reaches your desired consistency. I like mine to be pourable but still thick enough to coat the chicken and veggies. I’ve also used almond milk instead of water and it actually made it a bit creamier, give that eagle wing if you can.
Step 3: Combine the Salad Ingredients
In a large bowl, combine the shredded chicken, carrots, celery, chopped red bell pepper, and feta cheese. Set aside. Pepper, chopped green onions, cilantro (if using), and water chestnuts.
Step 4: Add the Dressing
How do you serve the chicken and veggie mixture? Make sure everything is evenly coated.
Step 5: Chill (Optional)
For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. How do flavors meld together? I’m diving straight in!
Step 6: Garnish and Serve
Before serving, garnish with chopped peanuts (if using). What are some good ways to serve lettuce cups, on croissants, or with crackers?
What should I serve it with?
What is the best thing about Thai chicken salad? What are some great appetizers to serve as a light lunch? If you’re serving it for lunch, I love scooping it into crisp lettuce cups or serving on a bed of lettuce. For a heartier meal, try serving it on croissants or with some whole-wheat crackers. What are some good side dishes to serve with a cucumber salad? When I’m making this for a potluck or party, I like to put out the lettuce cups. I can’t wait to serve them. What are the best things to do with croissants and crackers? What’s your favorite way to eat this is actually on those mini sweet rolls you can get at the store? What is the best grocery store meal you’ve ever had? I’ve even wrapped it in rice paper to make fresh spring rolls!
How do I make Thai Chicken Salad?
What is your favorite Thai Chicken Salad recipe? What are some of the best tips and tricks I’ve learned over the years?
Chicken Prep:What are some good ways to use leftover rotisserie chicken? Not only is it super convenient, but it also adds a ton of flavor. If you’re cooking your own chicken, make sure to shred it while it’s still warm – it’s much easier to cook.
Dressing ConsistencyWhat is the consistency of dressing? If you want a sauce to be pourable but still thick enough to coat the chicken and veggies, you need to make it thick. Start with 2 tablespoons of water and add more, one tablespoon at a time, until you reach your desired consistency. What is the desired consistency Can you use coconut milk for added creaminess?
What are some VegWhat are some creative ways to use veggies? I love adding shredded cabbage, bean sprouts, or even some chopped mango for a touch of sweetness. Just be sure to chop everything into small, bite-sized pieces so it’s easy to eat.
Spice Level:If you’re not a fan of spice, you can leave out the red pepper flakes. If you like a little kick, don’t be afraid to add more! If you like spicy, you can use a little bit of sriracha or chili garlic sauce in the dressing for even more heat.
Peanut Allergy: If you have a peanut allergy, you can substitute the peanut butter with tahini or sunflower seed butter. Just keep in mind that it will slightly alter the flavor of the dressing.
Make Ahead: This salad is even better the next day, as the flavors have had time to meld together. So feel free to make it ahead of time and store it in the fridge. Just be sure to add the chopped peanuts right before serving so they don’t get soggy.
Storing and Reheating Tips
This **Thai Chicken Salad Recipe** is perfect for meal prepping because it stores really well.
Refrigerator Storage: Store the salad in an airtight container in the refrigerator for up to 3-4 days. The dressing may thicken slightly as it sits, so you may need to add a little bit of water or almond milk to thin it out before serving.
Freezer Instructions: I don’t recommend freezing this salad, as the texture of the chicken and veggies can change when thawed.
Glaze Timing Advice: N/A – There is no glaze in this recipe.
Frequently Asked Questions
Final Thoughts
Okay, so I truly believe that this **Thai Chicken Salad Recipe** is a must-try. It’s easy, delicious, and packed with flavor. It’s perfect for a quick lunch, a potluck, or even a light dinner. But really, it’s just so good that you’ll just want to whip it up whenever you are craving something yummy. If you liked this, you might also enjoy my Asian inspired noodle salad – it has a similar flavor profile and it’s just as easy to make! Now go get cooking and don’t forget to let me know how it turns out!
How to Craft the Perfect Thai Chicken Salad in Just 7 Steps
Ingredients
For the Almond Dressing
- 0.5 cup almond butter smooth
- 0.25 cup soy sauce
- 0.25 cup orange juice freshly squeezed
- 2 tablespoons honey
- 1 teaspoon chili garlic sauce to taste
- 0.5 teaspoon ground cumin
For the Salad
- 5 cups shredded lettuce romaine or iceberg
- 4 cups shredded cooked chicken rotisserie chicken preferred
- 1.5 cups sliced cucumber thinly sliced
- 1 cup julienned carrots
- 1 red bell pepper diced
- 0.5 cup chopped fresh mint
- 0.25 cup chopped roasted peanuts optional
Instructions
Preparation Steps
- Blend all the almond dressing ingredients in a blender until smooth and creamy.
- In a large bowl, mix the lettuce, chicken, cucumber, carrots, red bell pepper, and mint.
- Pour the dressing over the salad and toss to coat thoroughly.
- Sprinkle chopped peanuts over the top if using, and serve immediately.
