Go Back Email Link
–+ servings
Print Recipe
5 from 5 votes

Spicy Thai Chicken Salad with Chili Lime Dressing

Spicy Thai chicken salad with cilantro chili lime dressing is fresh and delicious. It's the perfect light and refreshing lunch or dinner, and it's great for meal prepping.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Salads
Cuisine: Thai - American
Servings: 8 servings
Calories: 239kcal
Author: Cheryl Bennett

Ingredients

For the dressing

  • 3 tbsp. rice vinegar
  • zest and juice of 2 limes
  • 1/2 shallot finely sliced
  • 1 clove garlic minced
  • 1 1/2 tbsp. sugar
  • 1 small red Thai chili green if you can't find red, minced
  • 4 tbsp. neutral oil vegetable, grapeseed, canola
  • salt & freshly ground black pepper to taste

For the Thai chicken salad

  • 1 small head green or Napa cabbage
  • 3 medium carrots
  • 10 ounces cooked chicken breasts shredded or finely sliced (2 small)
  • 1/2 cup salted peanuts roughly chopped
  • 1 bunch scallions green onion, sliced on bias
  • 1 cup snow peas thinly sliced on bias
  • 1 tbsp. cilantro chopped
  • 2 tbsp. Thai basil chopped (sub regular basil if you can't find, or omit)
  • 2 tbsp. mint chopped
  • salt & pepper to taste

Instructions

Make the chili lime dressing

  • Combine rice vinegar, lime zest and juice, shallot, chili pepper and garlic in a small bowl. Let this sit for 10 - 15 minutes, then add remaining ingredients and give it a whisk. Let the dressing sit for an additional 10 - 15 minutes. Set aside until ready to use.
  • Make the Spicy Thai chicken salad
  • Shred the cabbage and carrots in the food processor, or grate carrots on box grater and thinly slice cabbage. Add to large mixing bowl.
  • Add shredded chicken, peanuts, scallions, snow peas, herbs, salt and pepper. Toss to combine.
  • Pour dressing over and mix thoroughly to coat. Serve immediately.

Notes

If you are serving this salad later, or meal prepping, DO NOT add dressing. Keep it separate and mix just before eating. The acid will turn the herbs dark and make the mixture soggy. The crunch is the best part of this salad!
Omit the chicken and this salad is vegan.

Nutrition

Serving: 1g | Calories: 239kcal | Carbohydrates: 17g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 30mg | Sodium: 171mg | Fiber: 3g | Sugar: 11g