Thai Chicken Salad

What can I say. We’re a bit obsessed with Thai inspired dishes: pizza, quinoa, wraps. And this salad ranks right up there with the others. It’s simple and healthy and drenched in a delicious dressing of chili garlic sauce, sesame oil, rice wine vinegar, soy sauce, peanut butter, ginger, garlic, and lime juice.

Also? I will never again shred chicken without help from my Kitchen Aid stand mixer. Try it. Then make this salad. You’re welcome.

Thai Chicken Salad

(Print this Recipe)

Serves 4.

Ingredients for Salad

  • 1 pound chicken breasts
  • 1 teaspoon olive oil
  •  1 bag coleslaw mix
  • 1 cup chopped cucumbers
  • 2 cups chopped carrots
  • 6 green onions, sliced
  • 1/2 cup fresh cilantro, torn
  • 1/2 cup fresh mint, torn
  • salt and pepper to taste

Ingredients for Dressing

  • 1 tablespoon chili garlic sauce
  • 1 tablespoon sesame oil
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon ginger, grated
  • 3 garlic cloves, pressed or finely minced
  • 2 limes, juiced


  1. Add oil to a large skillet set over medium heat. Season chicken with salt and pepper. Cook chicken, about 7 minutes on each side. Let cool for 5 minutes. Shred with a stand mixer (or by hand).
  2. Toss together salad ingredients in a large bowl.
  3. In a small bowl, whisk together ingredients for the dressing. Drizzle on top, toss, and serve immediately.

(Adapted from How Sweet It Is and A Cambridge Story)

One thought on “Thai Chicken Salad

Leave a Reply

Your email address will not be published. Required fields are marked *