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thai chicken salad
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5 from 4 votes

Thai Chicken Salad

You'll love this crunchy Thai chicken salad! It's loaded with fresh and crunchy vegetables, peanuts, tender shredded chicken, and a delicious sweet chili dressing. It's meal prep friendly and a great light meal idea!
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Salad
Cuisine: Thai
Servings: 6 people
Calories: 315kcal
Author: Tania

Equipment

Ingredients

  • 3 cups shredded rotisserie chicken
  • 4 to 5 cups thinly sliced Napa cabbage
  • 2 cups thinly sliced English cucumbers
  • 1 cup shredded or matchstick carrots
  • 1 cup chopped cilantro packed
  • 2 scallions, sliced
  • 1 cup roasted peanuts plus more for garnish

Sweet chili dressing

  • ⅓ cup Thai sweet chili sauce I use Mae Ploy's brand
  • 3 to 4 tablespoons rice vinegar adjust to taste
  • 2 cloves fresh garlic, grated use a zester
  • 1 teaspoon fresh ginger, grated
  • ½ tablespoon sesame oil
  • 2 teaspoons fish sauce
  • 1 teaspoons honey option for more sweetness
  • Water as needed to thin out dressing

Instructions

  • Make the dressing: In a bowl or mason jar, combine all the sweet chili dressing ingredients. Mix or shake to combine. Adjust the amount of water as needed until you get the desired consistency. Note: if you want more sweetness without the heat of the chili sauce, add honey.
  • In a large serving bowl, combine the shredded chicken, cabbage, cucumbers, carrots, cilantro, scallions, and peanuts.
  • Add the prepared dressing and toss to combine. Serve with more peanuts as garnish. Enjoy!

Notes

  • Fish sauce: It's umami and flavor packed! I use Thai Kitchen brand.
  • Napa cabbage can be eaten raw, it's crunchy and crisp. For best texture, thinly slice.
  • Thai sweet chili sauce (I use Mae Ploy brand) is not very spicy, but it has a slight kick to it. If you want to add sweetness without the spice, add some honey. If you want it spicier without the sweetness, add sriracha.
  • Meal prep: Pat dry before slicing to prevent sogginess. Store sliced and chopped ingredients in containers. Make the dressing and refrigerate separately until ready to serve. It will last for 3-4 days.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1bowl | Calories: 315kcal | Carbohydrates: 18g | Protein: 29g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 665mg | Potassium: 673mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3994IU | Vitamin C: 18mg | Calcium: 94mg | Iron: 1mg