This spicy Thai chicken salad recipe with chili lime dressing is refreshing, packed with flavor, and full of healthy vegetables. The simple marinade, grilled chicken, and zesty lime sauce make it the perfect meal prep idea for lunch or a light summer dinner.
About this recipe
It’s July, summer heat is in full swing, and I’m going through all my Thai salads to make sure they’re perfect.
This is one of my most underrated recipes. It’s crunchy like som tam and spicy like larb gai.
If you’re counting calories or just want something light, this Thai spicy chicken salad is perfect. It’s low-carb, healthy, and you can throw in whatever vegetables you like.
The best part is the Thai-style dressing. It’s sweet, sour, salty, and spicy all at once. I haven’t met anyone who doesn’t love it!
Ingredient notes and substitutes
You’ll find detailed step-by-step photos and helpful tips just below. If you’re in a hurry, feel free to skip ahead to the recipe card at the bottom.
For the marinade
- Chicken – Use boneless chicken thighs for juicier results or chicken breast for a leaner option; grilled, shredded, or fried chicken all work.
- Honey – Adds mild sweetness; you can substitute with maple syrup, agave, or palm sugar (dissolve in warm water first).
- Golden mountain seasoning sauce – A light soy-style Thai seasoning with a deeper umami flavor than regular soy sauce.
- Oyster sauce – Adds a savory depth and slight sweetness that balances the marinade.
- Black pepper
For the Thai dressing
- Fresh chili peppers – Use Thai Jinda or bird’s eye chilies to make a Thai spicy salad; use jalapeños or omit seeds for a milder option.
- Fresh lime juice – Adds brightness and a tangy kick that balances the spice and sweetness.
- Sesame oil – Adds a nutty depth and smooth finish to the dressing.
- Honey – Provides a touch of sweetness to round out the sour and spicy elements.
- Garlic
Vegetables & toppings
You can use most vegetables available at a local supermarket or Southeast Asian grocery stores. I used a total of 18 oz (about 500 g) of vegetables for this recipe. Feel free to mix and match your favorites to suit your taste.
- Iceberg lettuce or romaine lettuce
- Ripe mango
- Cucumber
- Tomatoes
- Radishes
- Shallots
- Carrots
- Dry roasted peanuts – Optional topping. Try cashews, almonds, or walnuts for a variation.
- Thai chili flakes – Optional, for extra heat and depth of flavor.
How to make spicy Thai chicken salad
Step 1: In a large bowl, mix together the honey, black pepper, Golden Mountain seasoning sauce, and oyster sauce to make the marinade. Thinly slice the chicken and add it to the bowl, making sure it’s well-coated. Cover and refrigerate for at least 1 hour to let the flavors soak in.
Step 2: Grill the marinated chicken over charcoal or on a grill pan over medium-low heat. Since the chicken is sliced thin, about 2 minutes per side is enough. Once done, let it rest for a few minutes, then cut into bite-sized pieces.
Step 3: In a separate bowl, mix the chopped chilies, garlic, honey, lime juice, and sesame oil until well combined. This will be your spicy Thai-style dressing.
Step 4: In a large bowl, combine the grilled chicken with your prepared vegetables. Pour the dressing over the top, toss gently, then finish with a sprinkle of roasted peanuts. Serve right away while everything’s fresh and crunchy.
More Thai salads you’ll love
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Spicy Thai Chicken Salad Recipe
Equipment
- 2 Mixing bowls (for marinating and dressing)
- Knife and cutting board
- Grill or grill pan with tongs
Ingredients
For marinating
- 1 1/2 cups chicken, thin slices, breast or boneless thighs
- 1 tsp black pepper
- 1 tbsp honey
- 1 tbsp golden mountain seasoning sauce
- 1 tbsp oyster sauce
For dressing
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 limes
- 2 fresh chilies, chopped
- 1/2 clove garlic, minced
Vegetables & toppings (add to taste)
- tomatoes, thinly sliced or cut into wedges
- carrot, julienned
- radish, very thinly sliced
- shallots, thinly sliced
- cucumber, diced or cut into thin half-moons
- lettuce, roughly chopped or torn into bite-sized pieces
- mango, cut into thin strips
- red chili flakes, optional, add to taste for heat
- roasted peanuts, optional
- cilantro or mint, chopped, use as a garnish, optional
Instructions
- Make the marinade: In a bowl, mix honey, black pepper, Golden Mountain seasoning sauce, and oyster sauce.
- Slice and marinate the chicken: Thinly slice the chicken and add it to the marinade. Chill in the fridge for at least 1 hour.
- Grill the chicken: Cook on a grill or grill pan over medium-low heat for about 2 minutes per side. Slice into bite-sized pieces once cooked.
- Make the dressing: In a small bowl, combine chopped chilies, garlic, honey, lime juice, and sesame oil. Mix well.
- Assemble the salad: In a large bowl, add the grilled chicken and your prepared vegetables.
- Toss and serve: Drizzle the dressing over the salad, toss gently, and top with chopped peanuts and chili flakes if using.
Notes
- Use the nutrition card in this recipe as a guideline.
- I used a total of 18 oz (about 500 g) of vegetables for this recipe. Feel free to mix and match your favorites to suit your taste.
Frequently asked questions
What to serve with Thai chicken salad?
Serve it with sticky rice, jasmine rice, grilled meats, or lettuce wraps. You can enjoy it as a side dish or on its own for a light meal, with the sides helping balance the spice and make it more satisfying.
Can I use other protein?
Grilled pork, beef, shrimp, or even tofu all work well and pair nicely with the spicy Thai dressing. Just make sure to slice thinly and cook properly before tossing with the salad.
How long does chicken salad last in the fridge?
It lasts up to 3 days in the fridge when stored in an airtight container. For the best texture, keep the dressing separate and toss just before serving to prevent the vegetables from getting soggy.
