Quick lunch or light dinner ? This Thai Chicken Salad is perfect and you can do all the prepping in advance ! Very filling and packed with vegetables

This Thai Chicken Salad will quickly become a family favorite if you like Thai food, and especially Salads.

I can be as happy as can be with a plateful of Chicken Salad, or any Salad for that matter.

We love our salads, and have our absolute favorites, but in general, living in sunny SA, salads are a staple for lunch or light dinners.

In this recipe for the Thai Chicken Salad the marinade serves a 2-in-1 goal. Marinade and Dressing ! You only use a little for the marinating part and the remaining marinade gets added ingredients and drizzled over the Salad just before serving.

There is so much going on in this Salad that at first glance, you would never think so. After your first taste you will think you are in some Foodies paradise !

I make this Thai Chicken Salad fairly often, as you can do most of the prepping way in advance. Even the cooking of the Chicken !

And once you are ready to serve, toss everything together, and your Salad is done and lunch or a light dinner can be served.

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More Chicken Salad recipes you might like:

• Broccoli and Peach Chicken Salad
• Feta and Strawberry Chicken Salad
• Chicken and Mango Salad

Thai Chicken Salad

Thai Chicken Salad

Linda Nortje

Quick lunch or light dinner ? This Thai Chicken Salad is perfect and you can do all the prepping in advance ! Very filling and packed with vegetables

5 from 3 votes

Print Recipe Pin Recipe

Course Salad

Cuisine Thai

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Marinate Time 30 minutes mins

Total Time 1 hour hr

Cook ModePrevent your screen from going dark

Servings 6 Servings

Calories 299.6 kcal

Ingredients

  

1x2x3x

MARINADE/DRESSING:

• ¼ cup Soy Sauce
• 3 TB Fresh Ginger grated
• 1 t Garlic minced
• 3 TB Olive Oil
• 2 TB Hoisin Sauce
• 1 TB Sesame Oil
• 1 t Tabasco Sauce
• 2 TB Brown Sugar
• 2 TB Honey

SALAD:

• 300 g Chicken Fillets 10.5 oz
• ¼ cup Red Wine Vinegar
• ¼ cup Spring Onions chopped (Scallions)
• 1 Small Cabbage shredded, torn
• 2 Carrots peeled and grated
• 1 Onion halved and thinly sliced
• ⅔ cup Cilantro Leaves roughly chopped
• ½ cup Almond Flakes toasted, divided
• 2 t Sesame Seeds toasted, divided

Instructions

 

• Combine the Marinade/Dressing ingredients (Soy Sauce through Honey)
• Place the Chicken in a marinade bowl – drizzle over 3 TB of the Marinade/Dressing – cover and chill for 30 minutes, turning over after 15 minutes
• Add the Red Wine Vinegar and Spring Onions to the remaining Dressing – chill until needed
• Grill the Chicken Fillets using a health griller, griddle pan, the BBQ grill or George Foreman until done – allow to rest for 15 – 20 minutes – cut into cubes
• In a large mixing bowl, combine the Chicken, Cabbage, Carrots, Onion, Cilantro, half the Almonds and half the Sesame Seeds – toss well and transfer to a serving dish
• Drizzle with the Dressing and sprinkle over the remaining Almonds and Sesame Seeds

Nutrition Facts

Thai Chicken Salad

Amount per Serving

Calories

299.6

% Daily Value*

Fat

 

16.5

g

25

%

Saturated Fat

 

2.5

g

16

%

Polyunsaturated Fat

 

13.6

g

Carbohydrates

 

26.3

g

9

%

Fiber

 

5.4

g

23

%

Protein

 

16.3

g

33

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve immediately as lunch, a light dinner or a side.

LINDA