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 recommended); 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 so satisfying about a salad that crackles with texture and bursts with fresh flavors, right? This Crunchy Thai Chicken Salad Recipe is exactly that—bright, tangy, and wonderfully crisp. It’s an easy, colorful dish that’s perfect for lunch, dinner, or even a casual gathering with friends.

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

Honestly, this Crunchy Thai Chicken Salad Recipe has become one of my go-to meals when I want something quick but still interesting and satisfying. The crunchy textures paired with the zingy ginger-sesame dressing make every bite a little party in your mouth.

Super Quick to Throw Together: You can pull this salad together in about 15 minutes, which makes it fantastic for busy weeknights or last-minute lunch plans.
Crunch Factor: The wonton crisps (or peanuts if you prefer) add that irresistible crunch that takes this salad from “just veggies” to something that feels special.
Flexible Ingredients: Using shredded rotisserie chicken means you can whip this up anytime with minimal prep, but the veggies are fresh and flexible to whichever you have on hand.
Deliciously Balanced Dressing: The ginger and sesame flavors are vibrant but not overpowering, creating a dressing that coats everything perfectly without drowning the salad.

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 balances crunchy, fresh veggies with tender chicken and bright herbs, all elevated by a gingery, slightly sweet dressing. Every ingredient plays its part to create a harmonious, crave-worthy dish. When shopping, opt for the freshest napa cabbage and vibrant bell peppers to keep things lively.

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 tender leaves and mild flavor serve as a perfect crunchy base without overpowering the other ingredients.
Cooked Shredded Chicken: I usually grab a rotisserie chicken—it saves so much time and adds a juicy, flavorful protein boost.
Carrots: Grated or julienned carrots bring a subtly sweet crunch that pairs beautifully with the tangy dressing.
Red Bell Pepper: Adds color, a slight crunch, and a fresh sweetness that balances the savory chicken and herbs.
Cilantro: A vibrant herb that introduces freshness and that unmistakable hint of Thai flavor.
Green Onions: These add a light oniony bite without being too sharp, rounding out the flavor profile.
Wonton Crisps: These are my favorite crunchy topping – you can also switch to chopped peanuts if you want more nutty texture.
Rice Vinegar: Provides the acidic punch that brightens the entire salad.
Soy Sauce: Adds umami and subtle saltiness; reduced sodium keeps things balanced.
Garlic: Fresh minced garlic infuses the dressing with aromatic depth.
Honey: A touch of sweetness that mellows out the acidity and brings everything together.
Fresh Ginger: The star of the dressing, it adds a zingy spice and warmth that makes this salad sing.
Toasted Sesame Oil: Adds a rich, nutty aroma that’s essential for authentic Thai flavor.
Olive Oil: Ensures the dressing coats everything evenly and smoothly.

📝

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

I love playing around with this Crunchy Thai Chicken Salad Recipe depending on the season or what’s in my fridge. It’s super forgiving and always turns out delicious no matter how you tweak it.

Variation: Once, I swapped the napa cabbage for crunchy kale and added roasted peanuts instead of wonton crisps—it was fantastic and a bit heartier.
Spice it up: If you enjoy heat, I sometimes toss in a finely diced Thai chili or drizzle some chili oil in the dressing for a spicy kick.
Vegetarian Version: Try replacing chicken with crispy tofu or chickpeas for a plant-based twist.
Seasonal Veggies: Feel free to toss in cucumber, snap peas, or even some shredded purple cabbage for extra color and crunch.

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

Step 1: Whisk Up the Ginger-Sesame Dressing

Start by combining rice vinegar, soy sauce, minced garlic, honey, fresh ginger, toasted sesame oil, and olive oil in a jar with a lid. Give it a vigorous shake. I love making this first because it allows the flavors to meld a bit while I prep the salad. Plus, any leftover dressing stores beautifully in the fridge for up to a week—just shake before using again.

Step 2: Assemble Your Fresh Veggies and Chicken

Grab a large bowl and toss shredded napa cabbage, cooked shredded chicken, grated carrots, julienned red bell pepper, chopped cilantro, and green onions together. Make sure everything is evenly mixed so each bite gives you that balanced combination of flavors and textures.

Step 3: Dress and Crunch

Drizzle your homemade ginger-sesame dressing over the salad and toss until every bit is nicely coated. Right before serving, sprinkle on your wonton crisps (or chopped peanuts if you prefer). That final step is crucial — adding the crunch last keeps it from getting soggy.

Top Tip

I’ve made this salad countless times, and a few little tricks can make a world of difference in how fresh and vibrant it tastes. Here are some tips I’ve picked up to keep this dish feeling crisp and flavorful every time.

Prep Veggies Just Before Serving: To keep the napa cabbage crunchy, I chop it just before assembling and dressing the salad—waiting longer can leave the leaves limp.
Use Fresh Ginger: Pre-minced ginger in a jar just doesn’t compare; freshly grated ginger adds that bright, zesty punch.
Add Crisps Last: Always sprinkle the wonton crisps or peanuts on top right before serving to avoid soggy crunchies.
Shake the Dressing Jar: Give your dressing a quick shake before drizzling each time to redistribute the flavors and oils.

How to Serve Crunchy Thai Chicken Salad Recipe

Garnishes

I love garnishing this salad with extra cilantro and a sprinkle of toasted sesame seeds—they bring a lovely pop of flavor and make it look as good as it tastes. Sometimes, I add a few lime wedges on the side for an extra citrus burst.

Side Dishes

To keep the meal balanced, I often pair this Crunchy Thai Chicken Salad Recipe with simple jasmine rice or a light coconut soup. For casual gatherings, some crispy spring rolls on the side are always a crowd-pleaser.

Creative Ways to Present

For a fun twist at parties, I’ve served the salad in individual lettuce cups or even in hollowed-out bell pepper halves. It’s colorful, vibrant, and makes the dish feel festive and approachable—plus, everyone loves a hand-held salad option!

Make Ahead and Storage

Storing Leftovers

I store leftover salad components separately when I can—veggies and chicken in an airtight container, dressing in its jar—and toss them together fresh before serving. This prevents the salad from becoming soggy and keeps everything tasting just like day one.

Freezing

This salad is best enjoyed fresh, so I don’t recommend freezing it. The fresh veggies and crispy elements lose their texture when frozen and thawed.

Reheating

If you have leftover salad with chicken, I usually eat it cold or at room temp, but if you must warm the chicken, heat it separately before tossing it back with the fresh veggies and dressing to maintain crunch.

Frequently Asked Questions:

Can I make this Crunchy Thai Chicken Salad Recipe vegan?

Absolutely! Swap the shredded chicken for crispy baked tofu or chickpeas. Also, make sure your soy sauce is vegan-friendly and ditch the wonton crisps or replace them with crunchy nuts or seeds.

What can I use instead of wonton crisps?

Chopped peanuts or cashews add a lovely nutty crunch and are a popular alternative. If you want to keep it gluten-free, toasted sesame seeds or crispy fried shallots work great too.

How long does the dressing keep?

The ginger-sesame dressing keeps well in the fridge for up to one week when stored in a sealed jar. Just give it a good shake before each use as the oils may separate.

Can I prepare this salad ahead of time?

You can prep the veggies, chicken, and dressing separately a few hours ahead and toss the salad just before serving to keep everything fresh and crunchy.

Final Thoughts

Making the Crunchy Thai Chicken Salad Recipe feels like a little treat for my taste buds every time. It’s that perfect mix of fresh, crunchy, savory, and sweet—without any fuss. I hope you’ll give it a try and find it as satisfying and versatile as I do. It’s truly one of those recipes you’ll come back to again and again.