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This Thai Chicken Salad recipe is always the star of the show whenever it's served at our table. This easy, healthy salad come together in 15 to 20 minutes. 236 calories and 4 Weight Watchers Freestyle SP
This Thai Chicken Salad recipe is always the perfect dish for a special (but easy) dinner. We're celebrating here today and, true to form, my celebration food is savory and involves soy sauce. And what's the occasion? Well, it just so happens that this little blog of mine turns 7 today. Seven years ago, I picked up my point and shoot camera after making a batch of French onion soup, snapped a couple of badly lit photos, wrote a story to go along with the recipe and hit "publish". I started the blog as a lark, a creative outlet to channel my love of food and cooking. At that point, I had no idea that it was something that could become a full-time job and eventually contribute to the family income.
Here we are, 7 years and about 1000 recipes later, and I still get a high from coming up with a new recipe idea, getting the thumbs-up from my official taste-testers (my husband and boys - they love this Thai Chicken Salad recipe!) and sharing it with my readers. It just never gets old.
And in the spirit of recipes that I couldn't wait to share with you, this Thai Chicken Salad recipe ranks right up there with some of my all-time favorites, such as Teriyaki Shrimp Tacos with Chili Lime Yogurt, Slow Cooker Hoisin Chicken and .
You're seeing the savory, soy sauce trend here, right?
I'm not kidding when I say that I could eat bowl after bowl of this salad. Napa cabbage, red cabbage and grated carrots are tossed together to form the base of a salad (or slaw), then pumped up with shredded chicken and a Thai-inspired dressing that includes soy sauce (of course!), a splash of fish sauce (Thai food wouldn't be the same without it), rice vinegar and chili garlic sauce.
Dig in!
Watch how easy it is to make this Thai Chicken Salad:
And before signing off, I want to thank all of you for your loyal readership. I truly love what I do, and your comments and emails make my job that much more rewarding.
Other healthy Thai-inspired recipes:
Thai Shrimp Stir Fry with Zucchini
Printable Recipe
Thai Chicken Salad Recipe
Thai Chicken Salad Recipe…It’s virtually impossible to stop eating this delicious, healthy salad! 236 calories and 4 Weight Watchers Freestyle SP
4.74 from 61 votes
Print Pin Rate
Course: Entrees, Salads
Cuisine: Thai
Keyword: Clean Eating, Gluten Free, Poultry Recipes
Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 Servings
Calories: 235.6kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- ½ Napa cabbage thinly sliced (about 4 cups)
- ¼ small red cabbage thinly sliced (about 2 cups)
- 2 medium carrots grated (about 1 cup)
- 3 green onion thinly sliced
- ¼ cup minced cilantro
- 2 cups cooked shredded chicken breast
- 3 tablespoons slivered almonds toasted
The Dressing:
- 1 lime juiced
- 3 tablespoons natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 3 teaspoons agave nectar or honey
- 2 teaspoons fish sauce
- 2 teaspoons rice vinegar
- 1 teaspoon chili garlic sauce
Instructions
In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds. Serve.
The Dressing:
In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.
Video
Notes
Weight Watchers Points: 4 (Freestyle SmartPoints), 5 (SmartPoints), 4 (Points+)
Nutrition
Serving: 1.75Cups | Calories: 235.6kcal | Carbohydrates: 17.3g | Protein: 19.5g | Fat: 10.2g | Saturated Fat: 1.5g | Cholesterol: 35.1mg | Sodium: 634.7mg | Fiber: 3.3g | Sugar: 8g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
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Reader Interactions
Comments
Murray Schoen
We’ve been looking for a new and fresh salad idea apart from the usuals. This salad is packed with fresh flavors. I did modify to our liking and added cucumber and cherry tomatoes. I pan seared thin chicken breasts for the dish and used onion/garlic powder along with S&P. Added those seasonings to the dressing as well. Fantastic! We will need to double the dressing measurements because it’s drinkable.Reply
Marcia
This is a good recipe. I did make one change. We grow most of our own food and have a big garden. We had lots of cucumbers today so I sliced some cucumbers in place of some of the cabbage.Reply
Dara
That sounds like a great substitute, Marcia! I'm envious of your cucumber bounty. 🙂
Reply
Jane Greenburg
I have a feeling I am going to love this website and the recipes you share.Reply
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