Thai chicken salad recipe bursting with Asian flavors. Comes together in minutes and is made with chicken, cabbage, cilantro, green onions, cucumbers and a killer peanut based dressing. Gluten-Free and Dairy-Free too!I love salads. Like can’t get enough. If I’ve been without one for more than a few days I feel like my insides begin to wilt. Normally, I don’t even bother to plate my salads, I just toss all the ingredients together in a large dinner party sized bowl and eat it straight from there. Because that’s the quantity of salad that I need in my life.
I love the crunch, the greens, the dressing, and that fact that I can have about 6000 bites before I’m full. Yes I love to be in the constant state of eating.
I simply love the act of eating, so the more bites I get to enjoy the better. There are only so many bites you can get out of a sandwich before you fill up, and it’s simply not enough for me.
I haven’t had a proper salad in a few days now, since we’ve been road tripping through Slovenia and Croatia and I can’t order a salad on the menu when I’ve got to try all the regional delicacies first (think truffle pasta in Istria, Croatia).
But I know what my body is really craving is a refreshing and crunchy salad.
So once I get to our next apartment rental in Zagreb, it’s the first thing I’m making.
This Thai chicken salad recipe takes on a bit of an Asian flavor profile with cabbage, peanuts, cilantro, cucumbers and a killer peanut based dressing. Thai cuisine is one of my all time favorites in the world, and while this may not be a traditional Thai recipe, it’s more of a Thai inspired fusion recipe.
I’m not a huge fan of peanut butter on its own, but as a dressing for salads or shrimp spring rolls, I love it.
This Thai chicken salad dressing is made with red chili peppers, garlic, soy sauce, lime juice, fish sauce, sesame oil and peanut butter – with a combination like that, you simply can’t go wrong. It’s nutty but spicy, and fragrant and sharp – just perfect for a refreshing extra large salad. Fish sauce is super prominent in Thai cooking and I love it – there’s simply nothing else quite like it other there. It is super strong and pungent and a little goes a long way, but you cannot have Thai food without it.
This super crunchy salad can be made easily with leftover rotisserie chicken and veggies. Feel free to use the veggies that you love most and do the same for herbs too. Just don’t skimp out on the dressing – you might even want to make a double batch!
Looking for more chicken recipes? Check out these:
- Flavorful Gluten Free Roast Chicken Recipe {GF, DF}
- Chicken Pesto Panini {GF}
- Scrumptious Stir Fried Chicken with Cashew Nuts Recipe {GF, DF}
- Basil Chicken Stir Fry {GF, DF}
- Ground Chicken Stir Fry Noodles {DF}
- Stir Fried Thai Cashew Chicken Gluten Free Recipe {GF, DF}
How to make my Thai chicken salad recipe
A chopped Thai chicken salad bursting with Asian flavors. Comes together in minutes and is made with chicken, cabbage, cilantro, green onions, cucumbers and a killer peanut based dressing
- handful fresh cilantro chopped
- handful peanuts chopped
- a few green onions chopped
- 1-2 cucumber cut into matchsticks
- 1 head Napa or Chinese cabbage thinly sliced
- 1/2 rotisserie chicken shredded
- For the dressing:
- 2 tablespoons peanut butter
- 2 tablespoons water
- 1/4 teaspoon sesame oil
- 1/2-1 red chili pepper seeds removed and chopped
- 1 tablespoon gluten free tamari
- 1 clove garlic minced
- 1/2 tablespoon lime juice
- 1/4 teaspoon fish sauce
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In a large bowl combine all the salad ingredients.
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In a small bowl combine the dressing ingredients, whisking until smooth and tasting as you go to adjust the flavor to your liking. Add more water as needed to thin the dressing out.
Recipe Adapted from Pinch of Yum
Carolyn Ketchum says
I am so in love with this recipe, Vicky!
Vicky says
Thanks so much : ))
christine says
Wow, this looks REALLY good. I’m going to make this for sure! Thanks for linking w/ us at The Wednesday Roundup, I’ve pinned to both The Wednesday Roundup board and also my salad board
Vicky says
Thanks for pinning to your boards! Hope you enjoy the recipe!
Miz Helen says
I am going to love this Thai Chicken Salad, it looks awesome! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
Angela says
This sounds wonderful, pinning!!! Thanks for sharing at The Wednesday Roundup! Angela, LeMoine Family Kitchen, http://lemoinefamilykitchen.com
Vicky says
Thanks! Hope you enjoy it if you end up trying this out : ))
Tessa@TessaDomesticDiva says
This looks really fresh and amazing Vicky! I am featuring your recipe this week on Allergy Free Wednesdays, thanks for sharing it!
Vicky says
THanks so much! So flattered you featured the recipe!! Thanks!
Kelli @ The Sustainable Couple says
Thanks for sharing last week on Mostly Homemade Mondays! If you get a minute, hop over today and link up a few more of your favorite posts: http://www.thesustainablecouple.com/2014/06/mostly-homemade-mondays-week-83.html
Shirley @ gfe & All Gluten-Free Desserts says
Hi Vicky–Your salad looks awesome! Love the idea of cutting cucumbers into matchsticks. I’d suggest adding a note to readers to ensure that they use gluten-free fish sauce. Not all fish sauce is gluten free. Thanks for sharing on Gluten-Free Wednesdays. 🙂 I can’t wait to share with others. 😉
Shirley
Vicky says
Thanks so much! Great point about adding a note regarding the fish sauce and gluten free restrictions — I’ll have to add that in.
Eva@Whole Food Mom on a Budget says
This looks so good! Perfect for summer. I’d love to have you link up to Savoring Saturdays. It will not be live until 7pm this Friday. You can link up here: http://www.wholefoodmomonabudget.com
Vicky says
Thanks! Would love to link up this week : ))
wesley says
Ahhh great, i’m going to make this tonight.
Vicky says
Hope you enjoyed the recipe : ))
Sandi Gaertner (@sandigtweets) says
What a beautiful and healthy recipe. I can’t wait to give it a try.
Vicky says
Thanks so much — hope you enjoy the recipe : ))