Thai Chicken Salad with Crispy Veggies

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

I must emphasize that this recipe shows salads can be anything but dull! Vibrant, colorful, and bursting with flavor, this Crunchy Thai Chicken Salad is definitely one of my top choices and one I enjoy preparing repeatedly. This salad not only tastes amazing, but it also works wonderfully as a side for any Asian dish or is delightful on its own! The ginger-sesame vinaigrette is one of my favorite dressings, which you may have noticed in several of my recipes, including this Asian shrimp salad and my Asian chicken salad. I particularly adore this recipe due to the blend of flavors and the satisfying crunch!

Why You’ll Adore This

• Flavor-packed – this Thai chicken salad achieves the ideal mix of bold taste, fresh crispness, and fulfilling protein in every mouthful.
• Fast and simple – although this salad boasts numerous elements, it’s extremely easy to prepare. I prefer using leftover rotisserie chicken to expedite the process!
• Nourishing – loaded with protein, healthy fats, and crafted from fresh ingredients that will keep you full and happy. This salad is also naturally gluten-free, dairy-free, and can be easily adapted for low-carb or keto diets.
• Adaptable – you have the freedom to personalize this salad by incorporating your favorite veggie combinations, swapping chicken for shrimp, tofu, or even noodles, and varying the dressing!

Ingredients You’ll Require

• shredded chicken – I enjoy preparing this with rotisserie chicken as it’s quick, easy, and full of flavor! Alternatively, you can use skinless chicken breasts or even replace the chicken with shrimp.
• chopped cabbage – I prefer Napa cabbage, but you can utilize regular cabbage, red cabbage, chopped romaine, or iceberg lettuce in this mix.
• grated carrots – to simplify things, I typically purchase store-bought matchstick carrots, but feel free to grate your own if available.
• bell pepper slices – I usually opt for red for visual appeal, but any color of bell pepper will work.
• cilantro and green onions – inject a burst of color and freshness into this salad. However, you can use any fresh herbs you prefer.
• crunchy wonton strips – I buy a bag from Target, or you can create your own by baking strips of wonton wrappers in the oven. Alternatively, you can swap wonton strips for chopped peanuts or cashews for that delightful crunch!
• ginger-sesame dressing – elevates this salad to incredible levels of tastiness! Details can be found below on the recipe card. This peanut dressing would work excellently in this salad as well.

Ingredients for Ginger-Sesame Dressing

• olive oil – I prefer using a quality olive oil that doesn’t need to be pricey; just ensure it’s cold-pressed and organic for optimal taste. Avocado oil or vegetable oil can also be used.
• sesame oil – imparts a delightful nutty taste to the dressing.
• soy sauce – I always choose low-sodium soy sauce, as regular soy sauce can render this dressing overly salty. You could also replace soy sauce with tamari or coconut aminos to keep it gluten-free or paleo-friendly.
• rice vinegar – adds a pleasant tang and zing to the salad. Alternatively, you may use apple cider vinegar or champagne vinegar.
• honey – brings a touch of sweetness to the dressing without refined sugars. You can also substitute honey with maple syrup if it’s not handy.
• garlic + ginger – fresh garlic and ginger are undoubtedly the best choices!

How to Prepare Thai Chicken Salad

1. Prepare ingredients. Dice and slice the Napa cabbage, carrots, red bell pepper, cilantro, and green onions. You can also shred or chop the cooked chicken.
2. Make the dressing. Combine all components for the ginger-sesame dressing in a medium jar with a secure lid and shake thoroughly to emulsify. You could also blend the items in a high-speed blender or food processor until smooth. Set aside.
3. Assemble the salad. To create the salad, gather all the ingredients in a large serving bowl and drizzle with the ginger-sesame dressing. Garnish with additional cilantro, serve, and relish!

Additional Options

• Add more veggies like snap peas, cucumber slices, shredded zucchini, or even asparagus.
• Change the protein by using shrimp, salmon, or even ground pork, turkey, or chicken.
• Make it meatless by using tofu (highly recommend marinating it in some dressing!) or omitting the protein in the salad altogether.
• Create a heartier dish by adding your preferred noodles such as soba noodles, ramen noodles, or even lo mein.
• If you enjoy crunch, substitute wonton crisps with chopped peanuts or other nuts for an exciting variation.

Can this Salad Be Prepared Ahead of Time?

Definitely! In fact, I like to prep everything in advance, allowing me to quickly combine this salad for an effortless lunch or a delicious side with dinner. To keep the lettuce and cabbage fresh and prevent wilting, I prefer to store all components in separate containers until ready to combine and toss.

• Pre-slice the carrots, red bell pepper, and green onions, keeping them in a sealed bag or container.
• Shred some cooked rotisserie chicken (or any leftover chicken) and store it separately in the refrigerator.
• Combine the ingredients for the sesame-ginger dressing and keep them in a sealed mason jar in the fridge. Prior to serving, let the dressing sit at room temperature for about 10 minutes to allow the oil to liquefy, then shake or whisk to mix everything. This dressing can last up to a week in the fridge.

Preparation and Storage

This crunchy Thai chicken salad will remain fresh for up to 2 to 3 days in the refrigerator when stored in a sealed, airtight container. If you plan on keeping it for later, I recommend not dressing the salad until just before consumption to maintain its freshness and crispness.

More Salads You’ll Enjoy

I hope you all relish this Crunchy Thai Chicken Salad, and if you adore this recipe as much as we do, kindly leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love witnessing all your delightful recreations!