Spicy Thai chicken salad recipe with honey packed with crunchy vegetables and tossed with an irresistibly sweet, tangy, and spicy dressing. This healthy dish is perfect for meal prep or a light meal without too much hassle.

Spicy Thai chicken salad recipe

This Thai spicy chicken salad is perfect for anyone on a diet or who likes to track calories. It’s low-carb and totally healthy, so you can enjoy it guilt-free.

The best thing about this has got to be the dressing. A zesty Thai chili lime dressing with the perfect balance of sweet, sour, and savory.

For protein, you got options. I like to used grilled chicken pieces, but you can use shredded chicken like rotisserie chicken as well. Both are great, but if you’re doing meal prep, I suggest using shredded chicken. Grilled chicken pieces might become dry, and no one likes dried out chicken.

This chicken salad is loaded with Southeast Asian flavors coming from oyster sauce, golden mountain sauce, and sesame oil.

I used a mix of fresh veggies: tomatoes, carrots, radish, shallots, crunchy cucumber, crisp lettuce, and sweet mango slices. So good!

To top it off, sprinkle in some roasted peanuts for that addictive crunch and a hint of nutty goodness. Feeling bold? Add a dash of red chili flakes for that extra kick! And let’s not forget the finishing touch: fresh cilantro to bring everything together.

Can’t get enough of spicy Thai salads? These are some of my best salad recipes:

• Thai grilled beef salad
• Larb ped recipe
• Thai pork larb
• Larb gai salad

4 Reasons to try this spicy Asian chicken salad

• You can customize it with your favorite vegetables. This easy chicken salad recipe is incredibly versatile. Prefer bell peppers, parsley fresh mint, purple cabbage or others? Just toss them into the salad and make it your own.
• Easy vegetarian salad options. Swap the chicken for tofu and more veggies. Swap out the oyster sauce for mushroom soy sauce. Turn it into a spicy vegetarian salad that’s packed with flavor.
• Delicious, bold & vibrant flavors. This isn’t a boring salad. Asian salads are known for their bold, spicy flavors. This recipe for spicy chicken salad is sweet, savory, low-carb, healthy crunchy, fresh, and easy to whip up for a refreshing summer salad.
• You can customize the heat for the family. This salad is totally a family-favorite. You can adjust the number of chilies or use mild chilies like jalapeños to make it suitable for kids. Alternatively, you can remove the seeds of your Thai chilies if you’re not fond of spicy food.

Ingredients

For the exact measurements, please scroll down to the recipe card at the bottom of the page.

Chicken marinade

• Chicken – For juicy, moist, and tender chicken, you want to choose a cut with a good balance of fat and meat. Bone-in and boneless chicken thighs are more flavorful and tender compared to chicken breasts. They’re also slightly higher in fat, so they tend to be juicier as well. You can also use rotisserie chicken, or parts of the legs. I wanted to make a healthy salad, so I opted for low-fat chicken fillets. I’ll show you how to marinate chicken fillets Thai-style, which results in juicy and tender meat.
• Honey – Healthy alternatives can be maple syrup, agave nectar, brown rice syrup, coconut nectar, and date syrup. Start with a small amount and adjust to taste. For Thai flavors, you can use palm sugar. Simply dissolve it into a bit of warm water over low heat on the stove.
• Golden mountain seasoning sauce – An umami rich ingredient of Thai cuisine which add extra flavor to the marinade.
• Oyster sauce – Oyster sauce is a common ingredient of Asian salads and marinades, adding an umami and salty flavor.
• Black pepper – Adds a subtle hint of spice to the chicken.

Dressing

• Fresh chili peppers – I used Thai chilies (bird’s eye chilies) which we grow in our garden. Alternatively, you can use Thai Jinda chilies. For a salad that’s better suited for the kids, use jalapeños or other mild chilies, or simply omit the seeds.
• Fresh lime juice
• Sesame oil
• Honey
• Garlic

vegetables & toppings

You can use most vegetables available at a local supermarket or at Asian grocery stores. These are the ones I used. Mix and match a combined weight of 18oz for the vegetables, according to your preference.

• Iceberg lettuce or romaine lettuce
• Ripe mango
• Cucumber
• Tomatoes
• Radishes
• Shallots
• Carrots
• Dry roasted peanuts
• Red chili flakes

How to make spicy chicken salad

Tips and tricks

• Brush the grill with oil. Before grilling, apply a small layer of oil to the grill to prevent the chicken from sticking to it.
• Add more flavor. Boost this Thai chicken salad with some Thai peanut sauce, peanut butter, chili garlic sauce, Thai hot sauce (sriracha), red chili flakes, or Thai chili paste.
• Prep ahead. The vegetables and the chicken can be prepared a day ahead and stored in the fridge.

Kitchen tools

• Cutting board and chef’s knife
• Measuring spoons and cups
• Grilling pan & tongs
• Large mixing bowls

Variations

• Fruit alternatives: Swap out the mango for pomegranate, strawberries, pineapple chunks or ripe papaya. This makes it even more refreshing.
• More vegetables: Baby spinach, sweet corn, mint, or others.
• Other protein: Replace the chicken with grilled shrimp. Seafood lovers can toss in squid or crab sticks.
• More nuts: Instead of roasted peanuts, try cashews, almonds, or walnuts.

What to serve with chicken salad

• Make spicy Thai chicken salad wraps. Grab tortillas or lettuce leaves, add in your salad, and roll it up. Hands-down one of the best ways to eat this salad.
• Serve with fruit on the side. Slices of cool watermelon, pineapple chunks, fresh coconut water, and so on.
• Serve with one of my other Thai salads.

To serve to kids, simply omit the fresh chilies or remove the seeds.

Tip: This is the perfect summer salad to serve as a side-dish with a family barbecue.

How to store

Leftovers are best stored in your refrigerator, placed in an airtight container like a mason jar or in a bowl sealed with plastic wrapper. If you can, store the dressing separately, this will prevent the crunchy vegetables in the salad from turning soggy.

Frequently asked questions (FAQ’s)

More Thai salads you’ll love

• Thai pomelo salad – Perfect for summer, this salad is loaded with crunchy pomelo chunks and fresh flavors.
• yum kanom jeen – An authentic, cold Thai rice noodle salad.
• Thai corn salad
• Yum talay – A mix of fresh seafood with a tangy and spicy dressing, plus healthy greens.
• Yum nua – A crazy delicious grilled beef salad with crisp vegetables and a delightful dressing.

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Print Recipe

5 from 2 votes

Spicy Thai Chicken Salad Recipe With Honey

Author: Praew Cooking Method: Grilling Cuisine: Asian cuisines Courses: Salad, Dinner, Side Dish Recipe Keys: Egg Free High Protein Low Carb Low Fat Spicy

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Rest Time 1 hour Total Time 1 hr 20 mins

Servings: 3 Calories: 340

Description

This spicy Thai chicken salad recipe can be customized with your favorite type of protein and vegetables.

Ingredients

Servings

For marinating

• 10.5 ounces chicken (fillet, thighs, ...)
• black pepper (to taste)
• 1 tablespoon honey
• 1 tablespoon golden mountain seasoning sauce
• 1 tablespoon oyster sauce

For the dressing

• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 limes
• 2 fresh chilies (chopped)
• 0.5 cloves garlic (chopped)

Vegetables & toppings

• tomatoes (diced)
• carrot (grated)
• radish (thin slices)
• shallots (thin slices)
• cucumber (diced)
• lettuce (roughly chopped)
• mango (grated)
• roasted peanuts (optional, to taste)
• red chili flakes (optional, to taste)
• cilantro (optional, to taste)

Instructions

1. Marinate the chicken

   1. Blend honey, black pepper, golden mountain seasoning sauce, and oyster sauce in a large bowl to create a marinade.

   2. Thinly slice the chicken and add them to the marinade. Allow the chicken to soak in the flavors for at least 1 hour in your refrigerator.

2. Grill the chicken

   1. Cook the marinated chicken fillets over charcoal or in a grilling pan over medium-low heat. A 2-minute grill on each side of the thinly sliced chicken fillets should do it.

   2. Once grilled, slice the chicken into small, bite-sized pieces.

3. Make the salad dressing

   In a separate bowl, combined chopped chilies, garlic, honey, lime juice, and sesame oil. Blend well to achieve a flavorful dressing.

4. Toss the salad

   Combine the grilled chicken cuts and your choice of fresh vegetables in a large serving bowl. Before serving, drizzle with the prepared dressing, sprinkle a handful of roasted peanuts, and enjoy.

Nutrition Facts

Servings 3

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Amount Per Serving

Calories 340kcal

% Daily Value *

Total Fat 12.2g19%

Saturated Fat 2.7g14%

Total Carbohydrate 28.2g10%

Dietary Fiber 1.3g6%

Sugars 18g

Protein 32.1g65%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use the nutrition card in this recipe as a guideline.
• For the vegetables, I used a total of 18oz altogether. Mix and match to your personal preference.
• Don't use all salad dressing at once. You'll want to keep some of the dressing for possible leftovers.
• Pair with Thai peanut-sauce for an extra sweet and nutty flavor.

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

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