Thai Chicken Salad

Make a crispy and flavor packed Thai chicken salad in just a few minutes! A simple homemade dressing takes the salad up a notch and is ideal for making ahead and assembling at meal time!

Course Salad

Cuisine Thai

Keyword Thai Chicken Salad

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 493kcal

Author Enozia Zehra

Ingredients

Ingredients for the salad

1 Boneless skinless chicken breast
1 cup Lettuce shredded
½ cup Cherry tomatoes halved
1 Cucumber sliced
¼ cup Red onion sliced
2 Red chilies sliced
¼ cup Fresh cilantro chopped

Ingredients for the dressing

1 tsp Fresh cilantro leaves chopped
2 tsp Chili sauce
1 tsp Garlic minced
2 tsp Lime juice
2 tsp Fish sauce
1 tsp Olive oil
1 tsp Brown sugar

Ingredients for garnish

¼ cup Peanuts (roasted and crushed)

Instructions

In a small saucepan, bring 2 cups of water to a boil. Once boiling, add in the chicken breast, cover the pan, and let cook for 15-minutes or until the chicken is no longer pink.
Remove the chicken from the water and set it aside to cool. Discard the remaining liquid. Once cooled shred or cut into bite-sized pieces.
In a small bowl or jar, add the chopped cilantro, chili sauce, garlic, lime juice, fish sauce, olive oil, and brown sugar for the dressing. Whisk or shake together until combined well. You may adjust for added sweetness or add more chili sauce for added heat.
To assemble the salad, place a bed of lettuce on a plate and top with tomatoes, cucumber, sliced onion, red chili, chicken, and fresh cilantro. Then top with the cooked chicken and drizzle with the dressing. Toss to coat then serve.

Notes

Replace the chicken breast with chicken thighs or any of your favorite pre-cooked chicken.

Nutrition