Traditional Thai chicken salad

5.0 from 1 vote

Traditional Thai chicken salad is a bright, flavorful dish that works as a light main or a side. It combines shredded chicken with crisp cabbage, sweet cherry tomatoes, and fresh herbs. The dressing brings together fish sauce, lemon juice, chilli, and a little sugar for a balance of salty, sour, and spicy notes.

This salad is popular in Thailand and similar versions appear across Southeast Asia. If you enjoy Cambodian food, you might also like our Cambodian chicken salad recipe, which uses rice noodles and herbs. For another Thai-style option, try our Homemade Thai Beef Salad.

Equipment

Large saucepan: To boil the whole chicken until it is cooked through.
Chef’s knife: To shred the cabbage, quarter the tomatoes, and finely chop the chilli and herbs.
Cutting board: To safely prepare the vegetables and herbs.
Measuring spoons: To measure the fish sauce, sugar, and peanut oil.
Whisk: To blend the dressing ingredients evenly.
Large bowl: To toss the salad and dressing together.
Colander: To drain the chicken after boiling.
Tongs or two forks: To shred the cooled chicken.

How to Make Traditional Thai Chicken Salad

Step 1: Cook the Chicken

Place the whole chicken in a large saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover and cook for 30 minutes, or until the chicken is cooked through. Drain the chicken and let it rest for 15 minutes. Remove the meat from the bones, discard the skin and bones, and shred the meat.

Step 2: Make the Dressing

In a large bowl, whisk together the fish sauce, chopped chilli, caster sugar, peanut oil, and ¼ cup of lemon juice.

Step 3: Toss the Salad

Add the warm shredded chicken, shredded Chinese cabbage, quartered cherry tomatoes, trimmed beansprouts, shredded mint, coriander leaves, and sliced green onions to the dressing. Toss gently to combine. Serve immediately.

Cooking Tips

The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Use a food thermometer to check the thickest part of the thigh or breast. The USDA provides a safe minimum internal temperature chart for reference.

If you want a tangy, crunchy side to go with this salad, our Green Papaya Salad is a great choice.

How to Serve

Serve this salad right away while the chicken is still warm. It makes a refreshing lunch or a light dinner. You can also serve it with sticky rice or steamed jasmine rice for a more filling meal.

Recipe Notes

Fish sauce brands vary in flavor and ingredients. If you need a gluten-free version, check the label carefully.

Frequently Asked Questions

Can I use leftover chicken?

Yes, you can use leftover cooked chicken. Shred it and add it to the dressing. Make sure the chicken has been stored safely in the refrigerator and follow food safety guidelines for storing cooked chicken.

Final Thoughts

This Traditional Thai chicken salad is a simple way to enjoy bold Southeast Asian flavors at home. The mix of textures and the tangy dressing make it a dish you’ll want to make again. Give it a try for your next lunch or light dinner.

Traditional Thai chicken salad

5.0 from 1 vote

Course: SaladCuisine: ThaiDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

523

kcal

Total time

minutes

This Traditional Thai chicken salad pairs tender shredded chicken with crisp cabbage, sweet tomatoes, and fresh herbs. The dressing is a simple mix of fish sauce, lemon juice, chilli, and sugar.

Ingredients

1.6 kg whole fresh chicken
1 tbsp fish sauce
1 small red chilli, deseeded and finely chopped
2 tsp caster sugar
1 tbsp peanut oil
1 large lemon, juiced
½ Chinese cabbage, shredded
250 g cherry tomatoes, quartered
1 cup beansprouts, trimmed
2 tbsp mint leaves, shredded
¼ cup coriander leaves
4 green onions, thinly sliced

Directions

Place the chicken in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer covered for 30 minutes or until cooked through. Drain and rest for 15 minutes. Remove meat from bones, discard skin and bones, and shred.
In a large bowl, whisk fish sauce, chilli, sugar, oil, and ¼ cup lemon juice.
Add warm chicken, cabbage, tomatoes, beansprouts, mint, coriander, and green onions. Toss gently and serve.