What are the four types of Thai salads?

The four main types of Thai salads are: Yam – A mix of proteins and vegetables tossed with a spicy lime dressing (Thai Chicken Salad falls into this category). Tam – Typically shredded fruits or vegetables like papaya, dressed in a spicy-sour sauce. Lap (Larb) – Minced meat salad seasoned with roasted rice powder, lime, and herbs. Phla – Often made with seafood, featuring lightly cooked fish or shrimp with herbs and a bold dressing. These categories showcase the versatility and creativity found in Thai cuisine.

What's in a Thai salad?

Thai salads, in general, feature a mix of fresh vegetables, herbs, and proteins combined with a bold dressing. Ingredients like lime juice, garlic, fish sauce, and fresh chilies are common across many Thai salads. Unlike Western salads, which may rely on creamy dressings, Thai salads focus on light, vibrant flavors with plenty of freshness and spice.

What is the secret ingredient in chicken salad?

The secret ingredient that makes Thai Chicken Salad stand out is fish sauce . While it might not sound appealing on its own, fish sauce adds a deep umami flavor that can’t be replicated with salt. It enriches the dressing, balancing out the acidity of lime juice and the heat of chili. For an extra layer of complexity, chili garlic sauce can also be added to the mix.

What is in a Thai chicken salad?

A traditional Thai Chicken Salad includes shredded chicken breast, crisp lettuce, cherry tomatoes, cucumber, red onion, red chili, roasted cashews, and fresh cilantro. The components are tied together with a tangy lime-based dressing enhanced with fish sauce, garlic, and a touch of sugar. This combination creates the signature balance of flavors—sweet, sour, salty, and spicy—that defines Thai cuisine.

Thai Chicken Salad – The Most Delicious Recipe You’ll Love (2025)

Description

This Thai Chicken Salad is a refreshing mix of tender shredded chicken, crisp vegetables, fresh herbs, and crunchy cashews, all tossed in a zesty chili lime dressing for a light yet flavorful meal.

Ingredients

Scale

180–220 g (6–7 oz) chicken breast
150 g (5 oz) mixed lettuce leaves
1 cup cherry or grape tomatoes, halved
1 small cucumber, sliced
1/4 red onion, finely sliced
1/2 large red chilli, deseeded and 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 clove, minced
1 1/2 tbsp fresh lime juice (or rice vinegar)
2 tsp fish sauce
1 tbsp canola oil (or neutral oil)
1 1/2 tsp sugar (white)

Instructions

Take the chicken out of the fridge 30 minutes before cooking.
Boil water in a saucepan. Add chicken, cover with lid, let water return to a simmer, then remove from heat and set aside for 20–45 minutes.
Remove chicken from water, shred it, and allow to cool.
Combine all dressing ingredients in a jar, shake well, and adjust taste to balance tangy, sweet, salty, and spicy flavors.
In a large bowl, combine salad ingredients. Drizzle with most of the dressing and toss to coat.
Serve immediately with the remaining dressing drizzled on top.

Notes

Adjust chili amount to your preferred spice level.
Fish sauce adds authentic Thai flavor; substitute with soy sauce for a milder option.
Poaching the chicken gently keeps it moist and tender.
The dressing can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 7g
Sodium: 680mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 28g
Cholesterol: 65mg

Keywords: Thai Chicken Salad, chili lime dressing, Thai salad recipe, healthy chicken salad