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 the perfect blend of crisp textures and bold flavors, and that’s exactly what you get with this Crunchy Thai Chicken Salad Recipe. It’s fresh, vibrant, and packed with that zingy dressing that keeps you reaching for seconds. Trust me, it’s a salad that never gets boring!

The image shows a white bowl filled with a colorful, fresh salad made of shredded white cabbage as the base layer, topped with thin orange carrot strips, long pieces of yellow tortilla strips, and slices of bright red bell pepper. Scattered on top are chopped green onions and fresh chopped green herbs, with small bits of cooked white chicken mixed in. The salad is sprinkled with black pepper. Two wooden salad servers with white tips rest on the side of the bowl. The bowl sits on a white marbled textured surface, and in the background, there is a clear glass container with a yellow liquid. 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

From the moment I first tossed this salad together, I knew it was a keeper. The bright flavors and crunchy textures make it feel fancy without any fuss. Plus, it's a great way to use up leftover chicken and get a bunch of fresh veggies on your plate.

Crunchy goodness: The napa cabbage and wonton crisps bring the perfect satisfying crunch in every bite.
Simple but vibrant dressing: The ginger-sesame dressing is packed with flavor yet so easy to make and store.
Versatile and quick: You can whip this up in about 15 minutes, making it perfect for a healthy lunch or a light dinner.
Family-friendly: It hits just the right balance of fresh veggies and savory chicken to please even picky eaters.

A white bowl filled with a colorful salad made of shredded white cabbage as the base layer, mixed with bright orange carrot strips and thin red bell pepper slices evenly spread throughout. On top are scattered thin strips of light golden fried tortilla, bright green chopped scallions, and fresh chopped cilantro leaves adding a fresh green touch. The textures mix soft cabbage with crunchy vegetables and crispy tortilla strips, creating a vibrant, fresh look. The bowl rests on a white marbled surface with a wooden spoon and fork white handles on the right side, along with a small white round dish with chopped cilantro in the background and a small wooden bowl with salt and a wooden spoon at the top left. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Crunchy Thai Chicken Salad Recipe plays a key role in balancing texture and taste. Plus, they're easy to find at your local grocery store or farmer’s market. Let’s break down the essentials and why you’ll appreciate them.

Flat lay of shredded napa cabbage, cooked shredded rotisserie chicken, grated matchstick carrots, julienned red bell pepper, fresh chopped cilantro, chopped green onions, golden wonton crisps, and fresh peeled minced ginger, all beautifully arranged with a small drizzle of honey glistening on the ginger and vibrant pops of sesame seeds scattered around, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Napa cabbage: Its mild flavor and crisp leaves provide the perfect crunchy base without overpowering the other ingredients.
Cooked shredded chicken: Rotisserie chicken works wonders here for convenience, but any leftover roasted chicken will do.
Carrots: I love using matchstick or grated carrots for color and a natural sweetness that balances the tangy dressing.
Red bell pepper: Adds a pop of vibrant color and a juicy crunch that I find irresistible in this kind of salad.
Fresh cilantro: It brightens the whole dish with its citrusy, herbal notes—don’t skip it if you can help it.
Green onions: Those subtle oniony bursts elevate every forkful.
Wonton crisps or chopped peanuts: This is where the crunch factor truly shines; I often switch between the two depending on what’s in my pantry.
Rice vinegar: The acid in this dressing keeps things lively without the harshness of lemon juice.
Reduced sodium soy sauce: Provides savory depth and balances the sweet honey perfectly.
Garlic and fresh ginger: These aromatics pack a punch in the dressing, waking up your taste buds.
Honey: Just enough sweetness to round off the tang and salt.
Toasted sesame oil and olive oil: The sesame oil adds that unmistakable nutty richness, while olive oil gives body to the 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

I always like to tweak this Crunchy Thai Chicken Salad Recipe depending on what I have on hand or what I’m in the mood for—feel free to do the same! That’s what makes it so fun to make and share.

Variation: When I’m craving extra heat, I add a sliced fresh chili or a pinch of red pepper flakes to the dressing. It totally transforms the salad with just a little kick.
Make it vegetarian: Swap the chicken for crispy tofu or extra crunchy veggies like cucumber and snap peas to keep that satisfying texture.
Seasonal swaps: In cooler months, I sometimes add roasted sweet potatoes or toasted cashews for warmth and richness.
Gluten-free: Just make sure your soy sauce is tamari-based and use gluten-free wonton crisps or substitute with nuts for crunch.

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

Step 1: Whip Up the Zesty Ginger-Sesame Dressing

This dressing is the heart of the salad, so I like to make it first. Combine rice vinegar, soy sauce, minced garlic, honey, fresh ginger, toasted sesame oil, and olive oil in a sealed jar. Shake it vigorously until everything’s perfectly mixed and the honey dissolves. You can use the same jar to store leftovers—keeps the fridge tidy and flavors fresh!

Step 2: Toss Together the Crunchy Veggies and Chicken

In a large bowl, I combine shredded napa cabbage, shredded chicken, grated carrots, julienned red bell pepper, chopped cilantro, and green onions. The goal here is a beautiful, colorful mix with lots of crunch and freshness.

Step 3: Dress and Garnish for the Perfect Finish

Drizzle the ginger-sesame dressing over the salad and toss until every bit is lightly coated. Finish with a generous sprinkle of wonton crisps or chopped peanuts for that signature Crunchy Thai Chicken Salad Recipe texture. Serve immediately to keep the crunch intact!

Top Tip

From my many attempts making this salad, I’ve learned that timing and texture are everything. A few simple tricks help it stay fresh and flavorful every time.

Prep in Advance but Dress Just Before Serving: Chop and mix veggies and chicken ahead of time, but keep the dressing separate until you’re ready to eat. This keeps everything crisp and vibrant.
Use Fresh Herbs: Cilantro is key for that authentic flavor, so buy it fresh or grow your own if you can—a little herb makes a huge difference.
Don’t Skip the Crunch: Whether you pick wonton crisps or peanuts, add them right before serving to avoid sogginess.
Adjust Sweetness and Acidity: Taste the dressing before dumping it on—sometimes I add a splash more honey or vinegar depending on my mood or ingredients.

How to Serve Crunchy Thai Chicken Salad Recipe

Garnishes

I’m a fan of fresh garnishes that add pops of color and flavor. I like topping mine with extra cilantro leaves, a handful of chopped peanuts for extra crunch, and sometimes a lime wedge on the side for squeezing. If I’m feeling fancy, a sprinkle of thinly sliced red chili or toasted sesame seeds up the flavor game.

Side Dishes

This salad stands well on its own but pairs beautifully with a side of jasmine rice or simple coconut rice to up the comfort factor. On warmer days, I love serving it alongside grilled shrimp skewers or crispy spring rolls to keep the flavors Asian-inspired and fresh.

Creative Ways to Present

For a party or potluck, I’ve served this Crunchy Thai Chicken Salad Recipe in individual lettuce cups—lettuce wraps are fun, interactive, and mess-free! Another idea: layering the salad in clear glass jars or bowls to show off those colorful layers makes for a vibrant presentation that’s as inviting as it is tasty.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover salad and dressing separate in airtight containers in the fridge. The salad stays crunchy for about 2 days, but once dressed, the cabbage softens quickly. So, if you plan to store it, wait to toss the dressing in until just before you eat.

Freezing

Since this salad relies heavily on fresh, crunchy veggies, freezing isn’t the best option. The cabbage and peppers lose their texture, and the dressing separates. I recommend enjoying this salad fresh whenever possible.

Reheating

This is a salad best enjoyed cold or at room temperature. If you have leftovers with chicken, feel free to warm just the chicken portion separately, then toss it with freshly chopped veggies and the dressing for a fresh experience.

Frequently Asked Questions:

Can I use other types of cabbage in this Crunchy Thai Chicken Salad Recipe?

Absolutely! While napa cabbage gives a tender crunch, you can substitute with green or savoy cabbage. Just slice it thinly to keep the salad light and easy to eat.

What can I use instead of wonton crisps if I don’t have them?

Chopped roasted peanuts or toasted cashews make a fantastic substitute for wonton crisps. They add a similar crunch and a nutty flavor that complements the salad beautifully.

Is this Crunchy Thai Chicken Salad Recipe suitable for meal prep?

Yes, but with a little planning. Keep the dressing separate and add it just before serving to maintain the crispness of the veggies and the crunch of the garnishes. Prepped this way, it’s a perfect grab-and-go lunch option.

Can I make the dressing ahead of time?

Definitely! The ginger-sesame dressing tastes even better after sitting for a few hours because the flavors meld. It keeps well in the fridge in a sealed jar for up to a week.

Final Thoughts

This Crunchy Thai Chicken Salad Recipe is one of those winning dishes I’m always excited to share because it’s just so easy to tailor, quick to prepare, and endlessly satisfying. Whether you’re packing lunch or serving it for dinner, it feels fresh, festive, and full of color—everything you want on your plate. I can’t wait for you to try it and make it your own!