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

There’s something incredibly satisfying about a salad that balances crunch, sweet, tangy, and savory all in one bowl — and that’s exactly why I’m excited to share this Crunchy Thai Chicken Salad Recipe with you. It’s fresh, vibrant, and packed with textures that will keep you coming back for more.

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 can honestly say this Crunchy Thai Chicken Salad Recipe became a staple in my kitchen after the first time I made it. The combo of fresh cabbage, juicy chicken, and that zingy ginger-sesame dressing hits all the right notes. Plus, it’s super quick to pull together — perfect for busy weeknights or when you want something wholesome but exciting.

Quick and Easy: Ready in just 15 minutes, which means minimal fuss for maximum flavor.
Flavor Explosion: The ginger-sesame dressing brightens up the crisp veggies and chicken beautifully.
Texture Play: Those wonton crisps or peanuts add satisfying crunch that makes every bite interesting.
Versatile and Customizable: You can easily tweak veggies or switch proteins to fit what you have on hand.

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

This salad boasts a beautiful blend of textures and flavors thanks to a medley of fresh vegetables and a punchy dressing that brings everything to life. I always make sure to pick crisp napa cabbage and fresh herbs to keep the salad lively, while using pre-cooked chicken saves precious time.

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

Napa cabbage: Its mild flavor and tender-crisp texture form the perfect salad base without overpowering other ingredients.
Cooked shredded chicken: Rotisserie chicken works wonderfully here — juicy, flavorful, and quick to prep.
Carrots: I like to grate or julienne for a bit of sweetness and crunch.
Red bell pepper: Adds color vibrancy and a subtle sweetness that complements the ginger in the dressing.
Fresh cilantro: This herb gives the salad a fresh herbal kick that you’ll either love or learn to love!
Green onions: They bring a gentle sharpness and depth of flavor.
Wonton crisps or chopped peanuts: Essential for delivering that irresistible crunch in every forkful.
Rice vinegar: Provides a bright acidity in the dressing balancing the sweet honey perfectly.
Soy sauce: Adds umami and saltiness while keeping things light with reduced sodium.
Garlic and ginger: A fragrant duo that awakens the senses and adds warming depth.
Honey: The natural sweetness softens and rounds out the tangy and salty components.
Toasted sesame oil and olive oil: The sesame oil lends a toasty richness, and olive oil smooths the mix for a luscious dressing.

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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 of the reasons I keep coming back to this Crunchy Thai Chicken Salad Recipe is how easy it is to customize. Play around with what you have or what you prefer — trust me, it still shines.

Protein Swap: I’ve made this salad equally amazing with shrimp or tofu when I want to change things up or keep it vegetarian.
Veggie Add-ins: Feel free to toss in snap peas, cucumber, or even shredded purple cabbage for extra color and crunch.
Spice It Up: A few red pepper flakes or a dash of sriracha in the dressing gives it a fun kick if that’s your vibe.
Nut Alternatives: If peanuts aren’t your thing, chopped cashews or almonds work just as well for crunch.

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

Step 1: Whip Up the Ginger-Sesame Dressing

Start by combining rice vinegar, soy sauce, minced garlic, honey, minced ginger, toasted sesame oil, and olive oil in a small jar with a tight-fitting lid. Shake it vigorously until it’s beautifully emulsified. It’s best to make this dressing first so the flavors can marry while you prep everything else. I usually make extra and keep it in the fridge for quick weekday meals.

Step 2: Assemble the Salad Ingredients

Grab a large bowl and toss together shredded napa cabbage, cooked shredded chicken (rotisserie is your best friend here), grated carrots, julienned red bell pepper, chopped cilantro, and green onions. Mixing these ingredients first ensures every bite has a balanced mix of color and flavor.

Step 3: Dress and Garnish

Pour your vibrant ginger-sesame dressing over the salad mixture and toss everything well so each morsel is coated but not soggy. Just before serving, sprinkle on wonton crisps or chopped peanuts for that signature crunch. The contrast between the juicy, tender chicken and the crunchy toppings is irresistible.

Top Tip

I’ve tried this recipe countless times and learned that a few small tweaks really make a difference in the final salad. Here are my favorite tips to help you get it just right every time.

Use Fresh Cabbage: Napa cabbage wilts quickly, so shred it just before serving to keep that crisp texture.
Keep Dressing Separate Until Right Before Serving: Tossing the dressing on too early can make the salad soggy—wait till the last minute for maximum freshness.
Toast Wonton Strips or Nuts: If you don’t have pre-made wonton crisps, lightly toast them or the nuts in a dry skillet to boost flavor and crunch.
Adjust Sweetness to Taste: Everyone’s palate is different—feel free to add more honey or vinegar to balance the dressing just how you like it.

How to Serve Crunchy Thai Chicken Salad Recipe

Garnishes

I love finishing this salad with a generous handful of fresh cilantro and some extra chopped peanuts or wonton crisps for crunch. Sometimes I throw in a lime wedge on the side for an extra squeeze of brightness that brightens all the flavors perfectly. If you’re feeling adventurous, a sprinkle of sliced Thai bird chilies adds an exciting pop of heat.

Side Dishes

This salad is fantastic as a light main, but I often serve it alongside coconut rice or steamed jasmine rice to make it more filling. It also pairs beautifully with simple spring rolls or grilled satay skewers if you want to create a Thai-inspired dinner spread.

Creative Ways to Present

For a dinner party, I’ve served this Crunchy Thai Chicken Salad Recipe in individual lettuce cups, which adds a fun, interactive element. Another idea is layering the salad in a clear glass bowl to show off the vibrant colors — it’s as lovely to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

I recommend storing the salad and dressing separately to prevent sogginess. Keep the salad components in an airtight container and the dressing in a small jar or container. When you’re ready to eat, just combine them and add the crunchy toppings fresh — that way, it tastes just like the first time.

Freezing

This salad doesn’t freeze well due to the fresh veggies and dressing, so I don’t suggest freezing it. Instead, enjoy it freshly made or store leftovers in the fridge for up to 2 days for the best flavor and texture.

Reheating

You generally don’t want to reheat this salad because the textures are best enjoyed cold or at room temperature. However, if you have leftover chicken, you can gently warm it and then add it back to the chilled salad just before serving.

Frequently Asked Questions:

Can I use grilled chicken instead of rotisserie?

Absolutely! Grilled chicken adds a lovely smoky flavor that complements the dressing nicely. Just be sure to shred it into bite-sized pieces before mixing.

How long does the Crunchy Thai Chicken Salad last in the fridge?

When stored properly with dressing kept separate, the salad will stay fresh for up to 2 days. The key is to add the dressing and crunchy toppings right before serving to maintain texture.

What if I don’t have napa cabbage?

You can substitute napa cabbage with green cabbage or even a mix of shredded romaine and kale, but the texture and flavor will be slightly different. Napa cabbage is softer and sweeter, so keep that in mind when swapping.

Can I make the dressing ahead of time?

Yes! The dressing actually tastes better after sitting for a few hours as the flavors meld. Store it airtight in the fridge for up to a week and shake well before using.

Final Thoughts

This Crunchy Thai Chicken Salad Recipe holds a warm spot in my kitchen repertoire for how it manages to be healthy, quick, and bursting with flavor all at once. I hope you’ll find as much joy in making and sharing it as I do — it's the kind of recipe that feels fresh and exciting every single time. So go ahead, give it a try and watch it become a favorite in your home too!