Name: Crunchy Thai Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 4 cups shredded napa cabbage; 3 cups cooked shredded chicken (rotisserie preferred); 2 cups grated or matchstick carrots; 1 red bell pepper, julienned; 1 cup fresh cilantro, chopped; 1/2 cup green onions, chopped; 1/2 cup wonton crisps or chopped peanuts; 3 Tbsp rice vinegar; 2 Tbsp reduced sodium soy sauce; 2 cloves garlic, minced; 2 Tbsp honey; 1 Tbsp fresh ginger, peeled and minced; 2 tsp toasted sesame oil; 3 Tbsp olive oil

Nothing beats a salad that’s bursting with textures and flavors, and this Crunchy Thai Chicken Salad Recipe does just that. With crisp veggies, tender chicken, and a zingy ginger-sesame dressing, it comes together quick and makes your taste buds dance.

The dish is a colorful salad served in a white oval bowl filled with several layers of food. The base layer has shredded light green cabbage mixed with thin strips of bright orange carrot. On top of this, there are pieces of pale white cooked chicken and thin slices of crispy beige chips or crackers. Scattered over the salad are small rounds of light green spring onions and chopped fresh green herbs like parsley or cilantro. There are also vibrant red slices of bell pepper adding contrast. The whole dish is topped with a sprinkle of black pepper and herbs, giving it a fresh and seasoned look. Two wooden utensils with white handles rest inside the bowl, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crunchy Thai Chicken Salad Recipe
Top Tip
How to Serve Crunchy Thai Chicken Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crunchy Thai Chicken Salad Recipe

Why You'll Love This Recipe

I remember the first time I tried this salad at a friend’s gathering—how refreshing and satisfying it was. It’s the perfect blend of crunchy textures and tangy, savory dressing, which makes you want to take another forkful right away.

Speedy prep: This salad comes together in about 15 minutes, perfect for busy weeknights or last-minute guests.
Flavor explosion: The ginger-sesame dressing delivers a punchy, balanced taste that wakes up every ingredient.
Texture party: Crunchy cabbage, crisp carrots, and crispy wonton crisps make every bite exciting.
Adaptable and fresh: You can easily swap veggies or protein to match what’s in your fridge, keeping it fresh and exciting.

A large white bowl filled with a colorful salad consisting of shredded white cabbage as the base layer, topped with thin orange carrot sticks and bright red bell pepper slices scattered throughout. Light yellow thin strips, possibly fried wonton or crispy noodles, are mixed in with the vegetables. The salad is garnished generously with chopped green onions and fresh green cilantro leaves, adding vibrant green touches on top. Two wooden salad utensils with white handles rest inside the bowl on the right side. The bowl is placed on a light wooden board, with a small white plate of chopped cilantro in the top right corner and a wooden spoon with coarse salt visible toward the top left. The setting rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Crunchy Thai Chicken Salad Recipe plays its part perfectly—fresh, crunchy veggies meet tender chicken, all enveloped in a bright, slightly sweet dressing that ties everything together. Here’s why these choices matter and a few tips for picking the best:

Flat lay of shredded napa cabbage, cooked shredded chicken, grated bright orange carrots, julienned red bell pepper, fresh green cilantro leaves, chopped green onions, crunchy golden wonton crisps, and minced fresh ginger, all beautifully arranged with small piles of garlic cloves and a drizzle of honey nearby, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Shredded napa cabbage: Offers a tender crunch with a mild flavor that soaks up dressing beautifully.
Cooked shredded chicken: Rotisserie chicken is my go-to for ease and flavor, but any cooked chicken works.
Grated or matchstick carrots: Add sweetness and vivid color—fresh carrots give a satisfying snap.
Red bell pepper: Gives a juicy crunch and a pop of color that lifts the whole salad.
Fresh cilantro: Brings a lovely herbaceous note that feels unmistakably Thai.
Green onions: A subtle onion flavor that adds some zing without overpowering.
Wonton crisps or chopped peanuts: They’re the secret weapon for crunchiness and a nutty finish.
Rice vinegar: Adds the perfect tang to the dressing without harshness.
Reduced sodium soy sauce: Balances salty with umami and keeps the sodium in check.
Garlic and fresh ginger: Essential for that aromatic depth and zing in the dressing.
Honey: A touch of sweetness harmonizes all the flavors and softens acidity.
Toasted sesame oil: Delivers a nutty, toasted aroma that makes the dressing irresistible.
Olive oil: Smooths out the dressing while adding richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this salad is how easily you can tweak it depending on what flavors or textures you want more of—feel free to make it your own!

Variation: I sometimes swap out chicken for shrimp or tofu for a different protein vibe, especially in warmer months when lighter fare feels better.
Spice it up: Add thinly sliced fresh chili or a splash of sriracha in the dressing if you like a kick.
Crunch makeover: Try toasted cashews instead of peanuts or crushed rice crackers for an alternative crispness.
Veggie swap: Red cabbage or shredded kale can add even more color and nutrition if napa cabbage isn’t available.

Step-by-Step: How I Make Crunchy Thai Chicken Salad Recipe

Step 1: Whisk Up the Dressing First

Start by combining rice vinegar, soy sauce, garlic, honey, fresh ginger, toasted sesame oil, and olive oil in a small jar with a tight lid. Shake it energetically until everything’s well blended and the honey dissolves. I always make the dressing first—it lets the flavors mingle and saves you time when assembling the salad.

Step 2: Prep and Toss the Salad

Gather all your veggies, shredded chicken, and herbs into a big mixing bowl. I like to prep everything the night before if I’m short on time—the cabbage holds up well refrigerated. Toss everything gently to combine before you dress it.

Step 3: Dress and Serve

Pour the ginger-sesame dressing over the salad and toss until every bite is coated. Then, sprinkle with wonton crisps or chopped peanuts on top right before serving to keep that satisfying crunch intact.

Top Tip

From the many times I’ve made this Crunchy Thai Chicken Salad Recipe, there are a few key tips that really elevate the dish. These little details have made my salads taste fresher and more vibrant every time.

Prep veggies uniformly: Cutting cabbage and carrots into even sizes ensures every forkful has balanced texture and flavor.
Shake the dressing well: Honey tends to settle at the bottom, so a quick shake before dressing the salad keeps things evenly sweet.
Add crispy toppings last: Sprinkle wonton crisps or peanuts just before serving to maintain their crunch and avoid sogginess.
Use fresh ginger: It makes a huge difference—pre-minced store-bought ginger just doesn’t bring the same aromatic spark.

How to Serve Crunchy Thai Chicken Salad Recipe

Garnishes

I love garnishing this salad with an extra handful of chopped fresh cilantro and a few lime wedges on the side—just a squeeze of lime brightens every bite and really complements the ginger-sesame flavors.

Side Dishes

Pairing this salad with fragrant jasmine rice or crispy spring rolls turns it into a complete meal. I also enjoy serving it alongside grilled corn on the cob or simple steamed dumplings when I want to keep things casual yet satisfying.

Creative Ways to Present

For a dinner party, I’ve served this salad in individual lettuce cups or colorful Asian-style bowls. Adding edible flowers or crushed toasted sesame seeds sprinkled on top adds a fancy touch that guests always notice and appreciate.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the salad and dressing separate if possible—store the dressed salad in an airtight container in the fridge, but add the wonton crisps or peanuts fresh upon reheating or serving. This keeps your crunch crisp and fresh.

Freezing

This salad doesn’t freeze well because the fresh veggies lose their crunch and the dressing can separate. I recommend prepping the chicken or dressing in advance if you want to save time, but assemble the salad fresh.

Reheating

If you want warmed chicken salad, I lightly reheat the chicken separately in the microwave or pan, then add it cold to the fresh veggies and dressing. This way, the salad stays crisp without wilting the veggies.

Frequently Asked Questions:

Can I use other greens besides napa cabbage in this Crunchy Thai Chicken Salad Recipe?

Absolutely! You can substitute napa cabbage with green cabbage, red cabbage, or even kale for a more robust texture. Just keep in mind that kale might need to be massaged beforehand to soften it.

What’s the best way to store leftovers to keep the salad crunchy?

The key is to store the salad and crispy toppings separately. Keep the salad dressed in an airtight container in the fridge, but add wonton crisps or peanuts just before serving to maintain their crunch.

Can I make the dressing ahead of time?

Yes! The ginger-sesame dressing actually tastes better after sitting for a few hours or overnight because the flavors meld beautifully. Store it in a sealed jar in the fridge for up to a week.

Is this Crunchy Thai Chicken Salad Recipe suitable for meal prep?

Definitely! Because the salad uses cooked chicken and crisp veggies that hold up, it’s excellent for meal prep. Just keep the dressing and crunchy toppings separate until you’re ready to eat.

Final Thoughts

This Crunchy Thai Chicken Salad Recipe has become a staple in my kitchen—not just because it’s delicious, but because it’s so reliable and versatile. I hope it brings a burst of freshness and flavor to your table just like it does to mine. Grab some napa cabbage and that zingy dressing and give it a try—you’re going to love how quickly it satisfies, whether it’s a quick lunch or part of a bigger meal.