What are the four types of Thai salads?

The four main types of Thai salads include: Yam : Spicy protein or vegetable salads with lime dressing (e.g., Thai Chicken Salad). Som Tam : Crunchy, spicy green papaya salad. Laab : Minced meat salad flavored with toasted rice powder and lime. Phla : Herbaceous salads typically using seafood or lightly cooked meats. Each offers unique flavors and ingredients, reflecting the diversity of Thai cuisine.

What's in a Thai salad?

Thai salads generally feature fresh, crisp vegetables like lettuce, green papaya, cucumber, and herbs such as cilantro and mint. Proteins such as chicken, shrimp, or tofu are common, all dressed with a bold mixture of lime juice, fish sauce, sugar, garlic, and chillies. Roasted nuts like cashews or peanuts often provide the finishing touch for added texture.

What is the secret ingredient in chicken salad?

In Thai Chicken Salad, the secret ingredient isn’t just one thing—it’s a perfect harmony of flavors. However, fish sauce often surprises people as the game-changing component. This umami-rich liquid adds depth and complexity, elevating the freshness of the vegetables and chicken. Combined with fresh lime juice, it creates a dressing that dances on your taste buds.

What is in a Thai chicken salad?

A traditional Thai Chicken Salad combines tender shredded chicken breast, fresh mixed greens, cherry tomatoes, cucumber, red onion, and crunchy roasted cashews. It’s tossed in a zesty Thai chilli lime dressing made from fish sauce, lime juice, garlic, coriander stems, chilli garlic sauce, sugar, and a neutral oil. This blend creates a dish that’s spicy, tangy, and slightly sweet—all in perfect balance.

Thai Chicken Salad: The Most Delicious Recipe to Try Now

Description

This Thai Chicken Salad is a vibrant and refreshing dish packed with tender poached chicken, crisp vegetables, and a zesty Thai chili lime dressing. Perfect as a light lunch or dinner, it combines sweet, tangy, and spicy flavors for a healthy and delicious meal.

Ingredients

Scale

180 – 220 g / 6-7 oz chicken breast
150 g / 5 oz mixed lettuce leaves (or other of choice)
1 cup cherry or grape tomatoes, halved
1 small cucumber, sliced
1/4 red onion, finely sliced
1/2 large red chilli, deseeded and very finely sliced
1/2 cup roasted cashews, unsalted preferred
1/4 cup coriander / cilantro leaves
1 tbsp finely chopped coriander/cilantro stems
1 1/2 tsp Chilli Garlic Sauce
1 small garlic, minced
1 1/2 tbsp fresh lime juice (or rice vinegar)
2 tsp fish sauce
1 tbsp canola oil (or vegetable, grapeseed or other neutral oil)
1 1/2 tsp sugar (any, I use white)

Instructions

Take the chicken out of the fridge 30 minutes before cooking.
Boil water in a saucepan. Add chicken, cover with lid, bring water back to a simmer, then remove from stove. Let it sit for 20 minutes (or up to 45 minutes). Remove chicken and shred once cooled.
Place dressing ingredients in a jar. Shake well until combined. Taste and adjust for a balance of tangy, sweet, salty, and spicy.
In a large bowl, combine lettuce, tomatoes, cucumber, red onion, chilli, cashews, and coriander leaves.
Drizzle most of the dressing over the salad and toss gently. Serve immediately with remaining dressing drizzled on top.

Notes

You can use leftover cooked chicken instead of poaching fresh chicken.
Adjust chilli amount to your spice preference.
Fish sauce can be replaced with soy sauce for a vegetarian version.
The dressing can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 salad
Calories: 350
Sugar: 7g
Sodium: 480mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 28g
Cholesterol: 65mg

Keywords: Thai chicken salad, Thai salad recipe, healthy chicken salad, spicy Thai salad, Asian chicken salad