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–+ servings

Spicy Thai Chicken Salad Recipe

Spicy Thai chicken salad in a patterned black bowl with grilled chicken, lettuce, peanuts, cucumber, and shredded vegetables.
This spicy Thai chicken salad is packed with chili, lime, and fresh herbs. It’s a quick and healthy meal prep idea or a light dinner for any day of the week.
Praew
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Asian, Thai
Course Salad
Serving Size 3 people

Equipment

  • 2 Mixing bowls (for marinating and dressing)
  • Knife and cutting board
  • Grill or grill pan with tongs

Ingredients

US Customary - EU Metric

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.
Calories: 267kcal | Carbohydrates: 23g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 213mg | Potassium: 189mg | Fiber: 1g | Sugar: 18g | Vitamin A: 117IU | Vitamin C: 14mg | Calcium: 26mg | Iron: 1mg