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Thai Chicken Salad
5 from 21 votes

Thai Chicken Salad

This Thai Chicken Salad features marinated baked chicken combined with a colorful mix of lettuce, Napa and red cabbage, cucumber, edamame, carrot, red bell pepper, and green onion. The salad is dressed in a tangy rice vinegar and sweet chili sauce blend and finished with a creamy peanut sauce and chopped peanuts, offering a balance of sweet, sour, and savory flavors with contrasting crunchy and tender textures.

Prep Time
20 mins
Cook Time
40 mins
Additional Time
4 hrs
Total Time
5 hrs
Servings: 6 servings
Calories: 331 kcal
Course: Salad
Cuisine: Asian

Ingredients

Chicken
  • 1/2 cup vegetable oil
  • 2 tablespoons rice vinegar
  • 1/4 cup sugar
  • 1 clove garlic chopped
  • 1 cup cilantro chopped
  • lime juice of 1
  • salt dash
  • 8-12 oz chicken breast boneless, skinless
Salad
  • 4 cups romaine lettuce chopped
  • 2 cups Napa cabbage chopped
  • 2 cups red cabbage chopped
  • 1 cup cucumber diced
  • 1 cup edamame cooked
  • 1 cup carrot shredded
  • 1 cup red bell pepper chopped
  • 1/4 cup green onion chopped
  • peanuts for topping
Dressing
  • 4 tablespoons rice vinegar
  • 4 tablespoons sweet red chili sauce Thai style
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • black pepper to taste
  • salt to taste
Peanut Sauce
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sweet red chili sauce Thai style
  • 2 tablespoons vegetable oil

Instructions

For the chicken:
    Cup of Yum
  1. In a ziptop bag, combine all of the marinade ingredients. Add the chicken breast. Marinate for 4 to 8 hours.
  2. Heat the oven to 350F. Discard the marinade place the chicken breast in a baking dish. Bake until the internal temperature is 165, about 40 minutes. When cool enough to handle, shred or cut into small pieces.
For the dressing:
  1. Combine all dressing ingredients and whisk well to combine. Pour over the salad and stir to coat the whole salad.
For the salad:
  1. In a large bowl, combine all of the salad ingredients. Pour the dressing over the salad and stir to coat the whole salad. Stir in the chicken
For the peanut sauce:
  1. In a small bowl, combine the peanut butter, soy sauce, rice vinegar and chili sauce. Slowly whisk in the vegetable oil until the sauce comes together. Drizzle over the salad to serve. Top with peanuts, if desired.

Notes

  • Marinate chicken 4 to 8 hours for optimal flavor and tenderness.
  • Bake chicken until internal temperature reaches 165°F, then cool before shredding.
  • Discard marinade before cooking to avoid contamination.
  • Combine salad ingredients well with dressing before adding chicken and peanut sauce.
  • Peanut sauce adds creamy richness; drizzle just before serving to maintain salad freshness.
  • Nutrition values are estimated and may vary depending on ingredient brands and preparation.

Nutrition Information

Serving 1serving Calories 331kcal (17%) Carbohydrates 24g (8%) Protein 18g (36%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 7g (35%) Trans Fat 0g (0%) Cholesterol 34mg (11%) Sodium 655mg (27%) Potassium 582mg (12%) Fiber 4g (16%) Sugar 14g (28%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 331

% Daily Value*

Serving 1serving
Calories 331kcal 17%
Carbohydrates 24g 8%
Protein 18g 36%
Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 7g 35%
Trans Fat 0g 0%
Cholesterol 34mg 11%
Sodium 655mg 27%
Potassium 582mg 12%
Fiber 4g 16%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.