I recently prepared a delightful Thai Chicken Salad featuring tender chicken, crunchy napa cabbage, and vibrant red bell pepper. A zesty dressing of lime juice, ginger, and mint infuses every bite. I am truly excited to share this refreshing combination of bold flavors and textures perfect for a satisfying meal.

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I recently whipped up a Thai Chicken Salad with Ginger Lime Dressing and it quickly became one of my favorite meal prep recipes. I started with 2 boneless, skinless chicken breasts seasoned with salt and pepper and a drizzle of olive oil then grilled until perfectly cooked.

I tossed crunchy shredded napa cabbage, julienned red bell pepper, shredded carrots and diced cucumber in a big bowl. The mix got even better with a generous handful of chopped fresh cilantro, mint and some thinly sliced green onions.

For the dressing, I mixed freshly grated ginger, lime juice, honey, fish sauce, minced garlic and even a few slices of red chili if you’re into a little kick. Every bite is packed with vibrant flavors that make you rethink what a salad can be.

Trust me, this isnt your run of the mill chicken salad. #ThaiChickenSalad #salad #saladrecipes

Why I Like this Recipe

1. I really love how simple it is to make this Thai Chicken Salad—even though the steps seem many, it all falls into place, and the prep is totally worth the effort.
2. I like the mix of fresh veggies and herbs because they add a crunch and burst of flavors that just make every bite exciting.
3. I enjoy how the ginger lime dressing brightens up the whole dish, giving it a spicy and tangy kick that hid the blandness you get in other salads.
4. I appreciate that the recipe is versatile; I can eat it right away or use the leftovers in wraps or on a sandwich, which makes meal prepping so much easier.

Ingredients

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Chicken: Lean protein that helps build muscles and keeps the salad hearty and satisfying.
Red Bell Pepper: Crisp and colorful; provides vitamin C and natural sweetness in every bite.
Cabbage: Offers a good source of fiber and adds crunch without extra calories.
Carrots: Bring natural sweetness, rich in vitamins, and give a subtle, satisfying crunch.
Cucumber: Hydrating, refreshing and fiber-rich; perfect for a light, crisp salad.
Fresh cilantro and mint: They add bright, aromatic flavors that balance the mix real well.
Ginger and lime: Create a tangy dressing that livens up the dish with a zesty zing.

Ingredient Quantities

2 boneless, skinless chicken breasts

2 teaspoons olive oil

Salt and pepper, to taste

3 cups shredded napa or red cabbage

1 large red bell pepper, julienned

1 cup shredded carrots

1 cucumber, diced

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh mint leaves

3 green onions, thinly sliced

2 tablespoons freshly grated ginger (for the dressing)

1/4 cup lime juice (about 2 limes, for the dressing)

1 tablespoon honey (for the dressing)

2 teaspoons fish sauce (for the dressing)

1 garlic clove, minced (for the dressing)

1 small red chili, thinly sliced (optional, for the dressing)

How to Make this

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1. Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat and cook the chicken until it’s fully cooked (about 6-7 minutes per side). Let it rest before slicing.

2. While the chicken is cooking, shred the napa or red cabbage, julienne the red bell pepper, shred the carrots, and dice the cucumber into bite size pieces.

3. In a big bowl combine the cabbage, bell pepper, carrots, cucumber as well as the chopped cilantro, mint leaves and thinly sliced green onions.

4. Next, prepare the ginger lime dressing by mixing the freshly grated ginger, lime juice, honey, fish sauce, minced garlic, and the sliced red chili if using in a small bowl.

5. Give the dressing a good stir until the honey is well dissolved in the lime juice and the flavors blend together.

6. Slice the cooked chicken breasts into thin strips or bite sized pieces.

7. Pour the ginger lime dressing over the mixed vegetables and toss everything together to evenly coat the salad.

8. Now add the sliced chicken to the salad and gently toss again to mix all the ingredients well.

9. Serve immediately or pack it up for meal prep, knowing that the leftovers are also awesome in wraps or on a sandwich.

Equipment Needed

1. A large skillet to cook the chicken.
2. A spatula or tongs for flipping the chicken in the skillet.
3. A cutting board for chopping veggies and herbs.
4. A chef’s knife to slice, dice, and julienne the chicken and vegetables.
5. A large mixing bowl for tossing the shredded cabbage, carrots, bell pepper, cucumber, and herbs.
6. A small bowl to mix and stir the ginger lime dressing.
7. A grater for grating fresh ginger.
8. Measuring spoons and cups for the correct portions of dressing ingredients.

FAQ

Can I substitute the chicken with another protein?

Yep, you can try tofu or even shrimp if you want a twist on this recipe.

Do I have to make the dressing right before serving?

Not at all, you can mix the dressing ahead of time but its best if you toss the salad shortly before eating so it doesnt get soggy.

How can I tell when the chicken is fully cooked?

Just make sure the chicken is no longer pink in the center and its juices run clear; normally its about 5-7 minutes per side over medium heat.

Can I adjust the spice level?

Sure thing, if you dont like too much heat, leave out the red chili or reduce the amount.

What can I serve this salad with?

It works great as a light main or even as a side dish with some warm rice noodles or toasted bread.

Thai Chicken Salad With Ginger Lime Dressing Recipe Substitutions and Variations

If you dont have chicken breasts, you could use firm tofu or shrimp instead
If you dont have olive oil, try using avocado oil or grapeseed oil
If napa or red cabbage are unavailable, green cabbage works just fine
If red bell pepper isnt handy, you could substitute yellow or green bell pepper for a similar crunch
If you dont have fish sauce, a mix of soy sauce with a little extra lime juice is a good stand-in

Pro Tips

1. Make sure you let the chicken rest a few minutes after cooking so its juices settle; cutting it too soon can make it lose flavor and be dry.
2. Prep all your veggies before you start cooking the chicken so you’re not scrambling around trying to chop everything once the meat is done.
3. When you mix the dressing, taste it first so you can adjust the lime juice or honey if needed; sometimes a little more of one or the other makes the flavors come just right.
4. Be extra gentle when tossing the salad with the dressing so the crunchiness of the veggies stays intact instead of turning mushy.

Thai Chicken Salad With Ginger Lime Dressing Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. A large skillet to cook the chicken.
2. A spatula or tongs for flipping the chicken in the skillet.
3. A cutting board for chopping veggies and herbs.
4. A chef’s knife to slice, dice, and julienne the chicken and vegetables.
5. A large mixing bowl for tossing the shredded cabbage, carrots, bell pepper, cucumber, and herbs.
6. A small bowl to mix and stir the ginger lime dressing.
7. A grater for grating fresh ginger.
8. Measuring spoons and cups for the correct portions of dressing ingredients.

Ingredients

2 boneless, skinless chicken breasts
2 teaspoons olive oil
Salt and pepper, to taste
3 cups shredded napa or red cabbage
1 large red bell pepper, julienned
1 cup shredded carrots
1 cucumber, diced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint leaves
3 green onions, thinly sliced
2 tablespoons freshly grated ginger (for the dressing)
1/4 cup lime juice (about 2 limes, for the dressing)
1 tablespoon honey (for the dressing)
2 teaspoons fish sauce (for the dressing)
1 garlic clove, minced (for the dressing)
1 small red chili, thinly sliced (optional, for the dressing)

Directions

Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat and cook the chicken until it's fully cooked (about 6-7 minutes per side). Let it rest before slicing.
While the chicken is cooking, shred the napa or red cabbage, julienne the red bell pepper, shred the carrots, and dice the cucumber into bite size pieces.
In a big bowl combine the cabbage, bell pepper, carrots, cucumber as well as the chopped cilantro, mint leaves and thinly sliced green onions.
Next, prepare the ginger lime dressing by mixing the freshly grated ginger, lime juice, honey, fish sauce, minced garlic, and the sliced red chili if using in a small bowl.
Give the dressing a good stir until the honey is well dissolved in the lime juice and the flavors blend together.
Slice the cooked chicken breasts into thin strips or bite sized pieces.
Pour the ginger lime dressing over the mixed vegetables and toss everything together to evenly coat the salad.
Now add the sliced chicken to the salad and gently toss again to mix all the ingredients well.
Serve immediately or pack it up for meal prep, knowing that the leftovers are also awesome in wraps or on a sandwich.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.