Description
This Thai Chicken Salad is bright, bold, and incredibly satisfying. Tender shredded chicken, crisp vegetables, and crunchy cashews are tossed in a zesty lime dressing with just the right balance of sweet, salty, and heat. It comes together in about 15 minutes and works perfectly as a light dinner, hearty lunch, or make-ahead meal.
Ingredients
Salad
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2 cups cooked chicken, shredded (rotisserie works great)
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4 cups mixed salad greens (romaine, butter lettuce, or spinach)
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½ cup cherry tomatoes, halved
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½ cup cucumber, thinly sliced
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¼ red onion, thinly sliced
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⅓ cup roasted cashews, roughly chopped
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Fresh cilantro (or mint), for garnish
Thai Lime Dressing
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2 tablespoons fresh lime juice
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1 tablespoon soy sauce or fish sauce
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1 tablespoon honey or maple syrup
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1 teaspoon sesame oil
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1 garlic clove, minced
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1 small red chili, finely chopped (optional)
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1 tablespoon chopped fresh herbs (cilantro, mint, or both)
Instructions
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Make the dressing
Whisk (or shake in a jar) lime juice, soy/fish sauce, honey, sesame oil, garlic, chili, and herbs until well combined. Taste and adjust as needed. -
Prepare the salad base
In a large bowl, add greens, shredded chicken, tomatoes, cucumber, and red onion. -
Toss
Pour most of the dressing over the salad and gently toss until evenly coated. -
Finish & serve
Top with roasted cashews and fresh herbs. Add extra dressing if desired and serve immediately.
Notes
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Best texture: Add cashews just before serving so they stay crunchy.
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Milder onion: Soak sliced red onion in cold water for 5–10 minutes, then drain.
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Extra protein: Grilled shrimp, steak strips, or crispy tofu work beautifully.
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Meal prep: Store salad components and dressing separately for up to 3 days.
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More heat: Add chili oil, sriracha, or extra fresh chili to the dressing.