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Thai Chicken Salad combines shredded rotisserie chicken with cabbage and other thinly-sliced vegetables, tossed in a fantastic Thai-inspired soy ginger lime dressing.
Simple Summer Salad
Our Thai Chicken Salad is the ultimate summer salad. It’s healthy, filling, and delicious, plus its easy to make and always a crowd favorite – whether you are serving it for lunch or dinner.
It’s a mix of shredded rotisserie chicken plus a variety of sliced veggies, and tender Napa (or Savoy) cabbage. And the dressing pulls it all together with fresh, bright flavors. You can top it with crispy won ton strips too, if you’d like for some extra crunch.
This salad is a great option to bring to a summer potluck, or to serve for a weeknight family dinner when it’s too hot to turn on the oven. The vegetables can all be prepped ahead of time, as well as the dressing, then simply pick up a rotisserie chicken on your way home, shred the meat and mix it all together!
Why You’ll Love Thai Chicken Salad
- This healthy salad has fresh, delicious flavors.
- It can be prepared ahead of time, then mixed together just before serving.
- The leftovers keep their crunch for a day or two in the fridge – so you can pack this up for a trip to the beach, or lunch at the office the next day.
Key Ingredients & Substitutions
- Rotisserie chicken – Any cooked (roasted or poached), shredded chicken will work for this recipe, but a store-bought rotisserie chicken is extra convenient.
- Cabbage – Buy Napa cabbage (or Savoy if you can’t find Napa) – it’s a tender cabbage variety with a mild flavor. Avoid the regular green or red cabbage if you can – their tougher texture and stronger flavors can overpower the other flavors in this recipe.
- Red Bell Pepper – Other sweet peppers such as yellow or orange bell peppers can be used. Green bell peppers have a stronger flavor, so we don’t recommend them for this salad.
- Shiitake Mushrooms – While other mushrooms can be used, shiitake are ideally suited for this recipe due to their tender texture and mild flavor.
- Baby Cucumbers – Other cucumber varieties can be used, but remove the seeds before slicing.
- Fresh Cilantro
- Dressing Ingredients – Soy sauce, rice vinegar, honey, oyster sauce, garlic chili sauce, fresh lime juice, fresh lime zest, freshly grated ginger, toasted sesame oil, and canola oil
- Won Ton Crisps – For garnish, if you’d like
- Many Thai Chicken Salad recipes include peanuts as a topping as well. Feel free to add those if you’d like.
- If you’d like to add noodles too, follow this Thai Peanut Chicken Noodle Salad.
Special Tools Needed
- Cutting board and sharp knife, or a mandolin slicer with a julienne blade
- Large bowl and tongs
- Small bowl for dressing
- Wire whisk
How do I make Thai Chicken Salad?
- Pick and shred chicken meat from rotisserie chicken and place into a large bowl.
- Shred cabbage into thin shreds using a cutting board and knife (or a mandolin) and add to the bowl with the chicken.
- Julienne the carrots, red bell pepper and cucumber and add to the large bowl.
- Cut scallion on the bias into short pieces and add to the bowl.
- Remove mushroom stems and discard, then thinly slice caps and add to the bowl.
- Add in the cilantro and toss the entire contents of the bowl to combine.
- In a small bowl, mix all dressing ingredients.
- When ready to serve, pour into large bowl and toss.
- Sprinkle won ton crisps over each portion.
Frequently Asked Questions
- Can I make Thai Salad with Chicken ahead of time? You can shred the meat, slice the vegetables, and mix the dressing ahead of time, then toss together just before serving.
- How do I store leftovers? Store in a covered container in the refrigerator. Note that because this salad is made with a store-bought rotisserie chicken, any leftovers should be consumed within two days.
You might like these other Asian-Inspired Recipes:
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Thai Chicken Salad
1 3-4-pound rotisserie chicken, picked and shredded (1 1/4 pounds of cooked chicken meat)
1/2 head Napa or Savoy cabbage, about 3/4 pound, shredded
1 large carrot peeled and cut into matchstick pieces
1 large thick red bell pepper, cut into thin strips
2 baby cucumbers, or half a small English cucumber, skin left on and cut into matchstick strips
4 scallions, cut on the bias into one-inch-long pieces
1 3.5-ounce package Shiitake mushrooms, stems discarded and caps cut into thin strips
1/4 cup fresh cilantro, plus more for garnish
1/4 cup soy sauce
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoon oyster sauce
1 teaspoon garlic chili sauce (more or less depending on your heat tolerance)
Juice from one lime
Zest from one lime
1 teaspoon finely grated ginger
1 teaspoon toasted sesame oil
1/4 cup canola oil or other mild neutral oil such as safflower or grape seed oil
1 small bag toasted won ton strips (usually found in the produce isle)
- Place all salad ingredients into a large bowl.
- Mix all dressing ingredients in a small bowl with a whisk and pour over salad.
- Toss and serve with won ton strips over each portion.
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