Thai Chicken Salad

Thai Chicken Salad ~ This Thai Chicken Salad is the perfect lunch or light dinner and you can do all the prepping way in advance !

This Thai Chicken Salad will quickly become a family favorite if you like Thai food, and especially Salads.

I can be as happy as can be with a plateful of Chicken Salad, or any Salad for that matter. We love our salads, and have our absolute favorites, but in general, living in sunny SA, salads are a staple for lunch or light dinners.

In this recipe for the Thai Chicken Salad the marinade serves a 2-in-1 goal. Marinade and Dressing .. you only use a little for the marinating part and the remaining marinade gets added ingredients and drizzled over the Salad just before serving.

There is so much going on in this Salad that at first glance, you would never think so. After your first taste you will think you are in some Foodies paradise !

I make this Thai Chicken Salad fairly often, as you can do most of the prepping way in advance {even the cooking of the Chicken} and once you are ready to serve, toss everything together, and your Salad is done and lunch or a light dinner can be served.

Thai Chicken Salad


1/4 cup Soy Sauce
3 TB Fresh Ginger, grated
1 t Garlic, minced
3 TB Olive Oil
2 TB Hoisin Sauce
1 TB Sesame Oil
1 t Tabasco Sauce
2 TB Brown Sugar
2 TB Honey

300g Chicken Fillets
1/4 cup Red Wine Vinegar
1/4 cup Spring Onions, chopped
1 Small Cabbage, shredded, torn
2 Carrots, peeled and grated
1 Onion, halved and thinly sliced
2/3 cup Fresh Coriander Leaves, roughly chopped
1/2 cup Almond Flakes, toasted, divided
2 t Sesame Seeds, toasted, divided


1.) Mix together the Marinade/Dressing ingredients {Soy Sauce through Honey}.
2.) Place the Chicken in a marinade bowl – drizzle over 3 TB of the Marinade/Dressing – cover and chill for 30 minutes, turning over after 15 minutes.
3.) Add the Red Wine Vinegar and Spring Onions to the remaining Dressing – chill until needed.
4.) Grill the Chicken Fillets using a health griller, griddle pan, the BBQ grill or George Foreman until done – allow to rest for 15 – 20 minutes – slice or cut into cubes.
5.) In a large mixing bowl, combine the Chicken, Cabbage, Carrots, Onion, Coriander and half the Almonds and half the Sesame Seeds – toss well and transfer to a serving dish.
6.) Drizzle with the Dressing and sprinkle over the remaining Almonds and Sesame Seeds.

Serve immediately as lunch, a light dinner or a side.

Thai Chicken Salad ~ This Thai Chicken Salad is the perfect lunch or light dinner and you can do all the prepping way in advance !

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By Stephanie Lynn      

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