Thai Chicken Salad with Crispy Vegetables

Crisp and refreshing Thai Chicken Salad brimming with cabbage, bell peppers, carrots, and cilantro, all combined with a delightful ginger-sesame dressing!

This recipe demonstrates that salads can be anything but dull! Bursting with color and flavor, this Crunchy Thai Chicken Salad is definitely one of my top choices, and I enjoy making it over and over. Not just is this salad mouthwatering, but it also serves wonderfully as a side to any Asian dish OR tastes fantastic all by itself! The ginger-sesame vinaigrette is among my favorite dressings, which you may have noticed in a few of my recipes like this Asian shrimp salad and my Asian chicken salad. I particularly enjoy this recipe for its blend of flavors and, of course, the satisfying crunch!

Reasons to Adore This

• Flavor-packed – this Thai chicken salad perfectly balances bold flavors, fresh crunch, and filling protein in each bite.
• Fast and simple – although it contains many ingredients, this salad is genuinely easy to prepare. I often use leftover rotisserie chicken to speed things up!
• Nourishing – loaded with protein, healthy fats, and fresh components that will keep you full and happy. This salad is also naturally gluten-free, dairy-free, and can be tailored for low-carb or keto diets.
• Flexible – you can customize this salad by using your preferred veggies, swapping chicken for shrimp, tofu, or even noodles, and changing the dressing if desired!

Essential Ingredients

• shredded chicken – I prefer using rotisserie chicken for its speed, convenience, and flavor! You can substitute it with skinless chicken breasts or even shrimp.
• chopped cabbage – I usually opt for napa cabbage, but you could also use standard cabbage, red cabbage, chopped romaine, or iceberg lettuce for this salad.
• grated carrots – to simplify things, I typically buy pre-cut matchstick carrots, but you can grate your own if preferred.
• sliced bell peppers – I usually go for red for its vibrant color, but any bell pepper color will work fine.
• cilantro and green onions – add a splash of color and freshness. Feel free to use any fresh herbs you like best.
• crunchy wonton strips – I purchase these at Target, or you can bake your own wonton strips in the oven. Alternatively, replace wonton strips with chopped peanuts or cashews for that crunchy texture!
• ginger-sesame dressing – gives this salad an incredible taste! Details can be found in the recipe card below. This peanut dressing would also be wonderful in this salad.

Ginger-Sesame Dressing Ingredients

• olive oil – I recommend using a decent olive oil that doesn’t have to be high-priced; ensure it’s cold-pressed and organic for maximum flavor. Avocado oil or vegetable oil would also work.
• sesame oil – adds a delightful nutty taste to the dressing.
• soy sauce – I prefer low-sodium soy sauce as I find regular soy sauce can make the dressing overly salty. You could also replace soy sauce with tamari or coconut aminos for a gluten-free or paleo option.
• rice vinegar – provides a nice tanginess and zest to the salad. Apple cider vinegar or champagne vinegar is another option.
• honey – brings a touch of sweetness to the dressing without refined sugars. Maple syrup can also be used if honey is unavailable.
• garlic + ginger – fresh garlic and ginger yield the best flavor!

Instructions for Making Thai Chicken Salad

1. Prepare the ingredients. Chop and slice the napa cabbage, carrots, red bell pepper, cilantro, and green onions. You can also shred or cut the cooked chicken.
2. Prepare the dressing. Mix all the ingredients for the ginger-sesame dressing in a medium jar with a tight lid and shake vigorously until combined. Alternatively, blend the ingredients in a high-powered blender or food processor until smooth. Set aside.
3. Combine the salad. To assemble the salad, place all the ingredients in a large serving bowl and drizzle with the ginger-sesame dressing. Garnish with additional cilantro, serve, and enjoy!

Additional Options

• Include extra veggies like snap peas, cucumber slices, shredded zucchini, or asparagus.
• Alternate the protein by using shrimp, salmon, or even ground pork, turkey, or chicken.
• Go vegetarian by opting for tofu (I’d recommend marinating it in some dressing!) or omitting the protein altogether.
• Make it more filling by incorporating your preferred noodles like soba, ramen, or lo mein.
• If you enjoy crunch, swap out the wonton strips with chopped peanuts or other nuts for a delightful twist.

Can This Salad Be Prepared Ahead of Time?

Absolutely! I adore prepping everything in advance so I can effortlessly assemble this salad for a quick lunch or as a tasty side dish with dinner. To keep the lettuce and cabbage fresh and prevent wilting, I like to store each component in separate containers until I’m ready to combine everything.

• Pre-slice the carrots, red bell pepper, and green onions, and store them in a sealed bag or container.
• Shred some cooked rotisserie chicken (or use any leftover chicken you might have) and keep it separate in the fridge.
• Blend the ingredients for the sesame ginger dressing and keep it in a sealed mason jar in the fridge. Before serving, let the dressing sit at room temperature for about 10 minutes to return the oil to liquid, then give it a hearty shake or whisk to mix. This dressing can last up to a week in the fridge.

Preparation and Storage

This crunchy Thai chicken salad will keep for up to 2 to 3 days in the refrigerator when stored in a sealed, airtight container. To maintain freshness and crispness, it’s best not to dress the salad until right before eating.

More Salads You Will Enjoy

I hope you relish this Crunchy Thai Chicken Salad! If you adore this recipe as much as I do, please leave me a ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!