We love this delicious, crispy Thai chicken salad Serve with perfect chicken, plenty of fresh vegetables, peanuts and the most delicious Thai creamy flavor. This simple salad is perfect for lunch, dinner or making it ahead of time!
Recently, Thai Chicken Salad has been repeated for lunch. It’s perfect for lunch tonight or to make lunch in advance. Since the chicken gets better over time and the lettuce is not found, I love leftovers. Instead, you’ll find crunchy vegetables like cabbage, celery, and bell pepper that lasts for one or two nights in the fridge.
The secret to the best salad is to let the chicken sit in our creamy seasoning for about 20 minutes Before throwing with vegetables. As written, it turns out to be a dinner-worthy salad, but you can always skip the excess veggies and make creamy and chicken, as a standalone salad that is more similar to the classic chicken salad. Feel free to add it to the package, wrap it in lettuce or turn it into a sandwich.
Key Ingredients
- chicken: I use chicken breasts as salad but love butterflies before baking in the oven. This means that I horizontally, almost always slice each chicken breast and open it like a book to create a thinner thickness (which also means they will cook soon). If you don’t want to prepare your chicken this way, consider using chicken spinach or thinly cut chicken breast from the store.
- Creamy Thai style seasoning: For this salad, we mash the creamy chicken salad with some of our favorite Thai flavors, such as fish sauce, lime juice and sweet Thai chili sauce (I also use it to make dips for these crabs Yangon). We use mayonnaise for the base. You can use a store-bought, homemade mayonnaise, or if you like it, swap it for regular Greek yogurt (keep in mind that the yogurt will be more sour).
- vegetable: I make them richer, so they endure over time, and I love cabbage, pepper and celery (yes! celery). When slicing into celery, slice it thinly. It’s so good in this salad (trust me). Feel free to add more vegetables, such as carrots or weed magazines. I also added a lot of fresh coriander for added flavor.
- Extras: This salad is about crunching, so I like to throw some peanuts (cashes great too), toasted sesame seeds, and some crispy wontons tied in a bowl. I bought wonton strips and added them only when I was going to have a salad right away as they soften and become moist over time. So if you do this ahead of time, separate them and place them in a separate container so you can enjoy the salad to keep them crunchy.
How to Make Thai Chicken Salad
The Thai chicken salad is very simple to make and I think it might take away some elements even if you don’t make this exact salad. The first is the way we cook chicken.
Chicken breasts vary widely in size and thickness, and are usually uneven in the thickness of the entire breast, so we butterflies. This means we pick up the knife, cut them almost in the middle, and then open them like a book, putting them on a baking sheet.
Next we bake in the oven with toasted sesame oil and tortillas and then wipe with toast sesame seeds and tortillas. The seasoning is simple, so good! Remember other recipes for this technique that have Asian lean meat and require cooked chicken.
Well, now that the chicken is cooked, you need to let it cool for a few minutes and then fold it into our creamy seasoning. Whether you make a salad or not, this is the next tip that you should take away.
Add warm chicken to the seasoning, encouraging the chicken to absorb all the delicious Thai flavors in the seasoning. I also poured the remaining juice on the baking sheet, thanks to sesame oil and tortillas.
The final step is to cool the chicken for a few minutes before throwing away with all the crispy sliced vegetables. Delicious!
Crispy Thai Chicken Salad
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We love this super delicious and crunchy Thai chicken salad. We cook the chicken and make the creamy flavor from scratch. For seasonings, you will need some cream. My preference is mayonnaise, but you can try regular Greek yogurt if you like. Remember, yogurt will be more sour.
I’ve written it as a full dinner salad, but feel free to make a creamy chicken salad without any veggies and use it for lettuce wraps, sandwiches or with tortillas.
4 servings, about 8 cups
You will need
1 lb (450g) chicken breast
1 teaspoon toasted sesame oil
1 tablespoon tamari or soy sauce
3 tablespoons (42g) mayonnaise
2 tablespoons Thai sweet chili sauce, like hair ploy
1 teaspoon fish sauce
1 teaspoon lime juice, plus serving
1 teaspoon rice vinegar
3 tablespoons (25g) finely chopped red onion
Salt and fresh black pepper
4 cups (280g) chopped cabbage, using cabbage, red cabbage or a combination
1 red bell, remove and slice
3 ribs celery, sliced, about 1 cup
1/2 cup (70g) peanuts, roughly chopped
2 tablespoons chopped cilantro
2 tablespoons toasted sesame seeds, optional
A few crisp wonton strips, optional
direction
1Preheat the oven until 375°F (190°C). Arrange the baking tray with parchment paper.
2Prepare the chicken: Slice horizontally, cut almost all the way into chicken breasts, and then open it like a book to create a thinner or even thicker. This “butterfly” technique ensures fast and even cooking. Rub the chicken with 1 teaspoon sesame oil and 1 tablespoon of Tianmu oil.
3roast chicken: Place butterflies and seasoned chicken on a prepared baking sheet and bake until cooked for 15 to 20 minutes. Remove from the oven, use a tent in foil and let stand for 15 minutes.
4Make dressings: Whisk 3 tablespoons mayonnaise, 2 tablespoons sweet Thai chili sauce, 1 teaspoon fish sauce, 1 teaspoon lime juice, 1 teaspoon rice vinegar and 3 tablespoons red onion on the bottom of a mixing bowl to thinly slice.
5Marinated chicken: Cut the cooked chicken into 3/4-inch pieces and add to the seasoning and toss it gently until the chicken is well coated. Add any liquid, a little salt and a little pepper to the baking sheet, throw away again, and leave it in the refrigerator for at least 20 minutes, or until cool.
6Make Thai Chicken Salad: In a large salad bowl, add 4 cups of chopped cabbage, sliced pepper, 1 cup sliced celery, 1/2 cup chopped peanuts, 2 tablespoons chopped cilantro and optional sesame seeds and crispy discs. Add the chicken salad, making sure to scrape off all seasonings. Toss well and then season with salt, pepper and extra lime juice as needed.
Adam and Joanne’s Tips
- chicken: Our butterfly chicken breasts are used to facilitate quick cooking. If available, you can replace 1 pound of chicken spine or “sliced” chicken breast (both can skip the butterfly step.)
- storage: The salad was stored in an airtight container in the refrigerator for 2 days. When it sits, the taste will intensify and the cabbage will wither slightly (but not bad). The only element of this salad is the unsatisfactory of the ravioli strips, which I recommend adding immediately before serving to make them crispy.
- Nutritional facts are estimates. We did not include wonton strips.
Nutrition per serving
Service size
1/4 of the recipe
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Calories
419
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Total fat
23.5g
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Saturated fat
3.6 grams
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cholesterol
87.1mg
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sodium
721.8mg
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carbohydrate
20.9g
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Dietary fiber
5.5g
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Total sugar
10.7 g
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protein
33.7g
