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Thai Chicken Salad

Thai Chicken Salad is a fresh, healthy and light are all words that come to mind, it’s the perfect combination of fresh flavors, and it takes close to no time at all. I enjoy this recipe during the warmer months, but it pairs amazing on the side of just about anything.

Thai Chicken Salad

Chicken mixture

For this recipe I used a rotisserie chicken, but if you have a delicious recipe in mind to cook your chicken, as long as its shredded, or cubed it will work perfectly.

To get started, I shredded my chicken and added the entirety of it to a large bowl. Along with 1 bell pepper, and 1 serrano pepper, which I chopped and seeded, Then for the fresh herbs of the dish, I added 1 cup of green onions, 1/2 cup basil, 1/2 cup cilantro, 1/2 cup mint leaves (minced).  Combine the ingredients lightly and set aside.


Pre-heat the oven to 350 degrees. Place 1/2 cup peanuts on a parchment lined sheet pan, and mix together 3 tbsp. olive oil, 1 tsp turmeric, 1 tsp chili powder, and again 1 tsp of garlic salt. I added regular salt to taste. Combine the mixture well and drizzle it overtop the peanuts. Baking for 10 minutes.

thai Salad dressing

In a small bowl mix all of the wet ingredients together, 1 can coconut milk, 3tbsp peanut butter, 3tbsp lime juice and 1tbsp fish sauce. Including a 2 inch piece of grated ginger and 1 garlic clove, also grated. Pour this dressing over the shredded chicken and pepper mixture and combine well. I sprinkled  in bean sprouts and mixed again.

Presentation is optional, but I arranged the romaine lettuce, with the ends removed on a plate. and spooned the chicken dressing on the top. Then I added the peanuts and added extra fresh herbs and fresh cut limes for extra flavor.

I think this is an easy favorite of mine, and it is so filling and refreshing. It pairs amazing with a huge variety of meals and is so worth making for any occasion.

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Ingredient Lists:

  • rotisserie chicken
  • green onions
  • red bell pepper
  • bean sprouts
  • thai basil leaves
  • cilantro
  • serrano pepper
  • mint
  • romaine lettuce
  • peanuts
  • turmeric
  • chili powder
  • garlic salt
  • salt
  • coconut milk
  • peanut butter
  • lime juice
  • fish sauce
  • garlic
  • red chili sauce
  • olive oil
  • ginger

Thai Chicken Salad

Tender chicken, red bell pepper and bean sprouts mixed together in a peanut Thai sauce and then served on lettuce wedges.
Prep Time 15 minutes
Course Appetizer, Main Course, Salad
Cuisine Asian
Servings 6 people


  • 1 rotisserie chicken- shredded
  • 1 cup green onions- chopped
  • 1 red bell pepper- chopped and seeds removed
  • 1/2 cup bean sprouts
  • 1/2 cup thai basil leaves- chopped
  • 1/2 cup cilantro-chopped
  • 1 serrano pepper- seeded and finely chopped
  • 1/2 cup mint-minced
  • 1 package romaine lettuce- ends removed
  • 1/2 cup peanuts
  • 1 tsp turmeric, chili powder, garlic salt
  • salt for taste
  • 1 can coconut milk
  • 3 tbsp peanut butter
  • 3 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 clove garlic- grated
  • 2 inch piece of ginger- grated
  • 1 tsp red chili sauce sambal or other brand
  • 3 tbsp olive oil


  • Place chicken, pepper, green onion, fresh herbs, and chili in a bowl.
  • Pre-heat the oven to 350 degrees. Mix olive oil, turmeric, chili powder, garlic salt, and a pinch of salt. Place peanuts on a parchment lined sheet pan. Drizzle the olive oil mixture over top. Mix together and place in the oven to bake for 10 minutes.
  • In a small bowl mix all of the wet ingredients together including, ginger and garlic. Pour the dressing over the chicken mixture and mix well. Sprinkle in bean sprouts and mix again.
  • Arrange romaine lettuce wedges on a plate. Spoon the chicken salad into each wedge. Sprinkle with peanuts, extra fresh herbs and green onion.
  • Serve with extra lime wedges. Enjoy!

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