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–+ servings
Delicious Thai Chicken Salad with vibrant vegetables and a tangy dressing

Thai Chicken Salad

A refreshing and vibrant salad packed with fresh ingredients and a zesty dressing, perfect for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded Can use rotisserie chicken
  • 4 cups mixed greens (like romaine and spinach)
  • 1 cup shredded carrots
  • 1 cup cucumber, thinly sliced
  • 1 cup red bell pepper, julienned
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onions, sliced
  • 1/4 cup roasted peanuts, chopped (optional) For added crunch
For the dressing
  • 3 tablespoons fish sauce (or soy sauce for a vegetarian option)
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon crushed red pepper flakes

Method
 

Preparation
  1. Cook the chicken if not using leftovers. Shred or chop it into bite-sized pieces.
  2. In a large mixing bowl, combine the mixed greens, shredded carrots, cucumber, red bell pepper, cilantro, and green onions.
  3. Add the shredded chicken to the bowl and mix everything well.
Dressing Preparation
  1. In a small bowl or jar, whisk together the fish sauce, lime juice, sugar, sesame oil, and crushed red pepper flakes.
  2. Taste the dressing for balance; adjust if necessary.
Combining
  1. Pour the dressing over the salad mixture and toss to coat everything well.
  2. If using peanuts, sprinkle them on top before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 5gSugar: 5g

Notes

Feel free to substitute chicken with tofu or chickpeas for a vegan option. You can add mango or pineapple for sweetness, or include shredded cabbage for extra crunch.

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