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Thai Chicken Salad - A Family Feast

Thai Chicken Salad

Yield: 8 servings 1x
Prep: 45 minutesTotal: 45 minutes


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)


  1. Place all salad ingredients into a large bowl.
  2. Mix all dressing ingredients in a small bowl with a whisk and pour over salad.
  3. Toss and serve with won ton strips over each portion.

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© Author: A Family Feast
Cuisine: Asian Method: slice, toss