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 refreshing and satisfying about a salad that offers layers of flavor and texture. This Crunchy Thai Chicken Salad Recipe brings together crisp veggies, juicy shredded chicken, and a zingy ginger-sesame dressing that I can’t get enough of—it’s an all-time favorite in my kitchen.

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

I’ve made the Crunchy Thai Chicken Salad Recipe so many times now, and each time it reminds me why it’s become a go-to for quick lunches or light dinners. It’s the kind of dish that feels fancy enough for guests but is actually super simple to throw together.

Perfect Balance of Textures: Between the crunchy napa cabbage, crisp bell peppers, and crispy wonton crisps, you’re in for a satisfying bite every time.
Fresh, Bright Flavors: The ginger-sesame dressing packs a punch with just the right hint of sweetness and acidity to brighten the whole salad.
Easy and Adaptable: Using rotisserie chicken cuts down prep time, and you can switch up veggies or nuts to suit your pantry.
Great for Meal Prep: The flavors actually get better after sitting for a bit, making it perfect to enjoy over several days.

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

I love how this salad’s ingredients come together for a harmony of crunch, freshness, and savory notes. Each one plays a key role, and picking the right type of produce or protein can take this salad from good to great.

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 tender crunch form the perfect salad base without overpowering the other ingredients.
Shredded chicken: Rotisserie chicken is my shortcut here—it’s already juicy and seasoned just enough to blend in beautifully.
Carrots: They add sweetness and vibrant color, thinly grated or cut into matchsticks for maximum texture contrast.
Red bell pepper: The crisp, juicy pepper adds freshness and a pop of color that makes the salad eye-catching.
Cilantro: For that signature Thai brightness and herbaceous kick—don’t skip it if you can help it!
Green onions: Mild onion flavor that adds a subtle bite without overwhelming the dressing.
Wonton crisps or chopped peanuts: My favorite finishing touch — adds irresistible crunch and a hint of saltiness.
Rice vinegar: A clean, slightly tart base for the dressing that ties all the flavors together.
Soy sauce: Adds umami and depth without being too salty when using reduced sodium.
Garlic and fresh ginger: The dynamic duo in the dressing responsible for that authentic Asian-inspired kick.
Honey: Balances the acidity and heat by adding a gentle touch of sweetness.
Toasted sesame oil: A little goes a long way to infuse a fragrant, nutty aroma into the salad.
Olive oil: Threads it all together with smooth richness and helps the dressing coat everything evenly.

📝

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

This Crunchy Thai Chicken Salad Recipe is so flexible — I often switch up the garnishes or add in extras depending on what I have on hand or the season. Feel free to get creative and make it your own!

Variation: Sometimes I swap the chicken for tofu or shrimp to keep it vegetarian or add variety—both work amazingly well with the dressing.
Spice it up: Adding a sliced fresh chili or a drizzle of Sriracha gives it a fiery kick if you like heat.
Crunch upgrade: I’ve also used toasted cashews or almonds instead of peanuts when I want a different crunch and flavor profile.
Seasonal swaps: In cooler months, roasted sweet potatoes or butternut squash cubes make a delicious hearty addition.

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

Step 1: Whip Up That Vibrant Ginger-Sesame Dressing

I always start with the dressing. Combine rice vinegar, soy sauce, minced garlic, honey, freshly grated ginger, toasted sesame oil, and olive oil in a small jar with a tight lid. Give it a good shake—seriously, vigorous shaking is the best way to get everything emulsified and blended perfectly. You can make this part ahead and keep it in the fridge for up to a week, which saves tons of time on busy days.

Step 2: Toss the Fresh Veggies and Chicken Together

Next, grab a large bowl and pile in shredded napa cabbage, shredded chicken, grated carrots, julienned red bell pepper, chopped cilantro, and green onions. Toss everything gently so the ingredients mix well but maintain their delightful crunch.

Step 3: Dress and Garnish for Maximum Crunch

Pour your ginger-sesame dressing over the salad and toss again until every strand of cabbage and shred of chicken gets coated. Finally, sprinkle the wonton crisps or chopped peanuts on top for that signature crunchy finish. If you wait to add the crunch until right before serving, they’ll stay delightfully crisp.

Top Tip

After making this Crunchy Thai Chicken Salad Recipe many times, I’ve learned a few simple tricks that really make a difference—not just taste-wise but for ease and speed in the kitchen.

Prep the dressing first: Making your dressing ahead of time means you’re more likely to have it ready to go whenever you want a quick meal.
Shred chicken while warm: If you’re cooking your own, shred it when it’s still warm for the easiest pull-apart texture.
Add crunch last: Never toss the wonton crisps or nuts in too early or they’ll lose their crispness before you serve.
Use a large bowl: Tossing ingredients in a bigger space prevents bruising your delicate veggies and keeps everything looking fresh.

How to Serve Crunchy Thai Chicken Salad Recipe

Garnishes

I love adding a sprinkle of extra chopped cilantro and a few lime wedges on the side for squeezing. Sometimes I also drizzle a bit more toasted sesame oil for that glossy finish and aroma that makes this salad irresistible.

Side Dishes

This salad is fantastic on its own but pairs beautifully with fragrant jasmine rice or coconut rice if you want a fuller meal. A light miso soup or steamed edamame also complements the flavors perfectly.

Creative Ways to Present

I’ve served this salad inside lettuce cups for a fun appetizer presentation that everyone loves at parties. It’s also great piled high on colorful plates with edible flowers or a scattering of fresh herbs for an elegant touch when entertaining.

Make Ahead and Storage

Storing Leftovers

I keep leftovers stored separately from the crunchies—if you toss everything together and refrigerate, the wonton crisps get soggy. The salad itself keeps well for about 3 days in an airtight container, and the flavors even deepen after a night in the fridge.

Freezing

I actually don’t recommend freezing this salad because the fresh veggies and crisp textures don’t hold up well. It’s best enjoyed fresh or within a couple of days refrigerated.

Reheating

If you want warm chicken in your salad, I gently reheat the shredded chicken separately and add it to the chilled salad base right before eating. This way, you keep the veggies crisp while enjoying the warmth of the chicken.

Frequently Asked Questions:

Can I use a different type of cabbage for this salad?

Yes! While napa cabbage is traditional for its soft crunch, you can substitute green cabbage or even shredded kale if you prefer. Just keep in mind that kale is tougher, so massaging it first will make it more tender.

What can I use instead of wonton crisps?

If you don’t have wonton crisps, chopped roasted peanuts or cashews work beautifully as a crunchy topping. You can also lightly toast thin pita chips or tortilla strips as a creative alternative.

How long does the salad keep in the fridge?

When stored properly in an airtight container without the crunchy toppings, this salad stays fresh for up to 3 days. It’s best to add the wonton crisps or nuts just before serving to keep them crunchy.

Can I make this salad vegan?

Absolutely! Simply swap out the chicken for crispy tofu or tempeh and use a vegan-friendly soy sauce for the dressing. The rest of the salad ingredients are fresh veggies and seasonings safe for a vegan diet.

Final Thoughts

This Crunchy Thai Chicken Salad Recipe holds a special place in my recipe rotation because it’s just so dependable—deliciously fresh, wonderfully crunchy, and incredibly easy to make. I always feel like I’m treating myself to something nourishing and exciting, even on the busiest days. I can’t wait for you to give it a try and see how tasty healthy eating can be!