Thai Chicken Salad (Serves 4) - Ginja B

Thai Chicken Salad (Serves 4)

This Thai Chicken Salad recipe has a spicy Ginger-Lime dressing that will find yourself hopelessly addicted too! Tossed Napa cabbage, red pepper, carrots, and scallions and topped with fresh basil, cilantro, and cashews, you have a healthy chicken salad recipe that feels like anything but a sacrifice.

Prep Time 15mins + Cook Time 20 mins 

  • 500gm Chicken breasts, boneless skinless
  • 1/4 cup Basil, fresh
  • 3 Carrots
  • 1/4 cup Cilantro, fresh
  • 1 tsp Garlic
  • 1 tbsp Ginger, fresh
  • 4 cups Napa cabbage
  • 1 Red onion, small fine
  • 2 Scallions
  • 3 tbsp Fish sauce
  • 1 tbsp Honey
  • 4 tbsp Lime juice
Baking & spices
  • 1 Red pepper
  • 2 tsp Red pepper flakes
  • 1 Salt and pepper
Oils & vinegars
  • 1 tbsp Coconut oil
  • 3 tbsp Olive oil, extra virgin
Nuts & seeds
  • 1/4 cup Cashews, raw toasted and chopped



    • Heat coconut oil over medium high  heat.
    • Season to taste with salt and pepper.
    • Add onion and garlic and cook for two minutes. 
    • Add chicken and sauté until browned and the chicken is fully cooked. 
    • Allow to cool and shred chicken


    • Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes. 
    • Slowly whisk in olive oil until emulsified. Add honey to taste. (You may also make the dressing in a food processor or blender.)


    • In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken. Toss with dressing. Top with cashews and serve.


    Tips and Variations for Making a Thai Chicken Salad

    • Don't like cilantro?  Substitute green onions.
    • If you want to make this Thai Chicken Salad a little heartier, try adding in rice noodles.
    • The chicken can easily be cooked ahead in the slow cooker!  Try cooking it on low for four hours, adding in a little broth or water for extra moisture.
    • Make it Vegan by substituting cooked and crumbled Tempeh or using Gardein Chicken Scallopini.
    • If a Thai Chicken Salad with Peanut Sauce is more your thing, make the recipe as instructed and substitute in this Peanut Sauce.
    • Skip the fish sauce in the dressing and instead use soy sauce.  (Or gluten free tamari.  Make sure it is organic!)


    Calories: 355kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 1248mg | Potassium: 838mg | Fibre: 3g | Sugar: 6g | Vitamin A: 9185IU | Vitamin C: 51.4mg | Calcium: 54mg | Iron: 2mg
    Recipe Credit @wendypolisi 
    Enjoy, absolutely beautiful ! x
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