Thai Chicken Salad
A fresh, zesty salad featuring tender grilled chicken, crisp vegetables, and aromatic herbs tossed in a bold spicy-sour dressing. This vibrant dish balances heat from chilies, brightness from lime juice, savory depth from fish sauce, and a gentle crunch from roasted peanuts, capturing the lively street-food spirit of Thailand.
For 4 servings
- prep · ~2 min
Season the chicken.
1.Place chicken breasts on a plate.2.Sprinkle both sides with a pinch of red chili powder and a pinch of salt.3.Brush lightly with 1 tsp oil. - grill · ~12 min
Grill the chicken until cooked through.
1.Heat a grill pan over medium-high heat until smoking hot.2.Grill the chicken breasts for 5-6 minutes on each side.3.Check the internal temperature reaches 165°F (74°C).4.Transfer to a cutting board and let rest for 5 minutes before slicing.TIPGrill marks add flavor, but avoid moving the chicken around. Let it sear undisturbed. - mix · ~2 min
Whisk together the dressing.
1.In a small bowl, combine fish sauce, lime juice, and sugar.2.Add minced garlic and sliced red chilies.3.Stir vigorously until the sugar dissolves completely.TIPLet the dressing sit for a few minutes so the garlic and chili infuse the liquid. - prep · ~3 min
Prepare the salad vegetables and herbs.
1.In a large mixing bowl, add the sliced cucumber and shallots.2.Add the halved cherry tomatoes.3.Add the chopped coriander leaves and mint. - assemble · ~3 min
Slice the chicken and toss the salad.
1.Slice the rested chicken breast thinly on the diagonal.2.Add the chicken slices to the bowl of vegetables.3.Pour the dressing over everything.4.Toss gently but thoroughly with your hands or salad servers. - serve · ~1 min
Finish with crushed peanuts and serve.
1.Divide the salad among serving plates.2.Sprinkle generously with crushed roasted peanuts.3.Serve immediately at room temperature.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the grilled chicken for 5 minutes before slicing to keep it juicy.
- 2Toss the salad with your hands to evenly coat everything without bruising the herbs.
- 3Make the dressing first and let it sit for 5 minutes so the garlic and chili infuse.
- 4Use a very hot grill pan to get good sear marks and prevent sticking.
- 5Slice cucumber and shallots paper-thin for a delicate crunch that doesn't overwhelm.
Adapt it for your goals.
Low-oil
Skip the oil on the chicken and use a non-stick grill pan or cook the chicken in a dry pan; the dressing still provides plenty of moisture and flavor.
high proteinHigh-protein
Double the chicken breast or swap half for grilled shrimp or tofu for an extra protein punch without changing the core flavor profile.
vegetarianVegetarian
Replace fish sauce with soy sauce or tamari and skip the chicken — add extra roasted peanuts, fried tofu, or crisp tempura bits for texture.
jainJain
Omit garlic and onion-family ingredients (replace shallot with a pinch of asafoetida), use a vegan fish sauce alternative, and keep the rest of the salad intact.
spicy mangoSpicy-mango
Add julienned green mango for extra tang and crunch — it pairs beautifully with the chili-lime dressing and gives the salad a more tropical Thai street-food feel.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle repair and satiety.
Rich in Antioxidants
Cucumber, cherry tomatoes, and fresh herbs deliver vitamins A and C along with protective plant compounds.
Heart-Healthy Fats
Roasted peanuts contribute monounsaturated fats and a touch of crunch without overloading on oils.
Gut-Friendly Freshness
Lime juice, mint, and cilantro aid digestion and add a refreshing, light finish to the meal.
Frequently asked questions
Yes, but keep the dressing and peanuts separate until just before serving to prevent the vegetables from wilting and the peanuts from getting soggy.
