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 tablespoons rice vinegar; 2 tablespoons reduced sodium soy sauce; 2 cloves garlic, minced; 2 tablespoons honey; 1 tablespoon fresh ginger, peeled and minced; 2 teaspoons toasted sesame oil; 3 tablespoons olive oil

There’s something so satisfying about a salad that mixes bold flavors with a delightful crunch. That’s exactly what you get with this Crunchy Thai Chicken Salad Recipe—fresh, colorful, and bursting with that zingy ginger-sesame dressing that makes every bite pop. It’s one of those dishes that feels like a little escape to Thailand right in your own kitchen.

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 plenty of chicken salads, but this Crunchy Thai Chicken Salad Recipe always stands out as a favorite. It’s the perfect balance of fresh veggies, tender chicken, and the kind of crunch that keeps you coming back for more. Plus, it’s easy enough for a busy weeknight but impressive enough if you have friends over.

Bright, Fresh Flavors: The ginger-sesame dressing has just the right amount of tang and sweetness to wake up your taste buds.
Crunch Factor: Adding wonton crisps or chopped peanuts gives that irresistible crispy texture in every forkful.
Simple & Quick: With rotisserie chicken and prepped veggies, it comes together in about 15 minutes—no long cooking needed.
Super Versatile: You can easily tweak ingredients or dressings based on what you have on hand or your dietary preferences.

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 salad plays a crucial role—from the crunchy cabbage base to the savory chunks of chicken. When I shop for this, I make sure to have crisp veggies and fragrant herbs because those really elevate the dish.

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 crunch is the perfect foundation, much softer than regular cabbage but still holds texture.
Cooked Shredded Chicken: I love using rotisserie chicken here—it saves time and adds juicy, tender protein.
Carrots: Adds sweetness and vibrant color, grated or matchstick style works best for easy mixing.
Red Bell Pepper: Adds a crisp and slightly sweet bite, plus that gorgeous pop of red.
Fresh Cilantro: Brings a fresh herbal note that’s classic in Thai cuisine—don't skip it if you can.
Green Onions: A little mild sharpness to balance the sweetness and richness.
Wonton Crisps or Chopped Peanuts: For that signature crunch—either works beautifully depending on your preference or allergen needs.
Rice Vinegar: Light and zingy, gives the dressing a bright acidity that wakes up the whole salad.
Reduced Sodium Soy Sauce: Keeps the dressing savory without overwhelming saltiness.
Garlic & Ginger: Aromatics that build layers of flavor in the dressing—fresh ginger makes a big difference!
Honey: Adds a touch of natural sweetness to balance the tang.
Toasted Sesame Oil: That nutty aroma is one of my favorite parts—it makes the dressing truly stand out.
Olive Oil: Rounds out the dressing and helps coat everything nicely.

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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 like making this Crunchy Thai Chicken Salad Recipe my own by swapping out a few key things depending on the season or how I’m feeling. Don’t hesitate to play around and find your perfect combo!

Variation: Sometimes I exchange the rotisserie chicken for grilled shrimp, which adds a lovely smoky flavor and is great for warm-weather meals.
Dress It Up or Down: If you want a lighter salad, use less oil and skip the honey for a tangier dressing.
Make It Vegan: Replace chicken with tofu or roasted chickpeas, and swap soy sauce for tamari if you want gluten-free.
Add More Heat: Toss in some thinly sliced fresh chilies or a dash of chili flakes if you crave a bit of fiery kick.

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

Step 1: Whisk Together the Ginger-Sesame Dressing

Start by mixing the dressing ingredients in a small jar or bowl—rice vinegar, soy sauce, minced garlic, honey, fresh grated ginger, toasted sesame oil, and olive oil. I like using a jar with a tight-fitting lid so I can shake it up until everything’s well combined. The fresh ginger aroma at this point always makes me excited for what’s coming next.

Step 2: Toss the Salad Ingredients Gently

In a large bowl, combine your shredded napa cabbage, cooked shredded chicken, grated carrots, julienned red bell pepper, chopped cilantro, and green onions. I always toss these ingredients gently so the delicate herbs don’t get bruised but everything gets evenly mixed.

Step 3: Dress and Serve with Crunchy Toppings

Drizzle the ginger-sesame dressing over the salad and toss until everything is evenly coated. Finally, sprinkle the wonton crisps or chopped peanuts on top for that amazing crunchy finish. Serve immediately, and enjoy the fresh, vibrant flavors!

Top Tip

Once, I made this salad and tossed the crunchy toppings too early—their crispness faded, and it was just not the same. Now, I add those crispy goodies right before serving to keep that perfect crunch throughout the meal.

Use Fresh Ginger: It makes a world of difference. I learned that powdered ginger just doesn’t give the same bright zing.
Prep Ahead: You can make the dressing up to a week ahead; it tastes even better after sitting and marrying flavors.
Shred Chicken by Hand: Pulling the chicken apart with your fingers instead of chopping keeps the texture more interesting.
Don’t Overdress: Start with half the dressing, toss, then add more if needed—helps avoid soggy salad.

How to Serve Crunchy Thai Chicken Salad Recipe

Garnishes

I love adding a few extra fresh cilantro leaves and thin slices of red chili to brighten things up and give a colorful kick right on the plate. A sprinkle of sesame seeds also adds a subtle nuttiness and looks gorgeous.

Side Dishes

This salad is fantastic paired with simple jasmine rice or even a light coconut rice. If you’re serving dinner guests, a side of grilled skewered shrimp or spring rolls pairs beautifully to keep the Thai theme going.

Creative Ways to Present

For a party, I’ve served this Crunchy Thai Chicken Salad inside small butter lettuce cups—it turns into a lovely finger food that guests loved. You can also pile it high in a colorful bowl and let everyone serve themselves with extra crispy toppings on the side.

Make Ahead and Storage

Storing Leftovers

I store leftover salad separately from the wonton crisps to keep them crunchy. The salad itself lasts about 2 days covered tightly in the fridge. I add the crispy topping fresh before eating.

Freezing

This salad isn’t great for freezing because the fresh veggies lose their texture. However, the ginger-sesame dressing freezes well if you want to prep larger batches and thaw later.

Reheating

Since it’s a cold salad, I typically don’t reheat leftovers. But if you want warm chicken, reheat the chicken separately and add it to the salad right before serving for the best texture.

Frequently Asked Questions:

Can I use a different type of cabbage?

You can swap napa cabbage for green or savoy cabbage in a pinch, but keep in mind that napa is softer and less bitter, giving this salad its signature tender crunch.

What can I substitute for wonton crisps?

If you don’t have wonton crisps, chopped roasted peanuts or even toasted cashews add that essential crunch. Some folks use crispy fried onions too for a different texture and flavor.

Can I make this salad vegetarian or vegan?

Absolutely! Replace the chicken with firm tofu cubes or roasted chickpeas, and use tamari instead of soy sauce for gluten-free. It still delivers on texture and flavor beautifully.

How long does the dressing keep?

The ginger-sesame dressing keeps well in an airtight jar in the fridge for up to a week. Just give it a good shake before using, as the oils may separate.

Final Thoughts

This Crunchy Thai Chicken Salad Recipe is a dish I make again and again because it’s fresh, flavorful, and just downright satisfying. I love how it balances bright veggies, protein, and that addictive crunchy finish. Consider it your go-to when you want a meal that’s quick, healthy, and full of personality—just like chatting over coffee with a good friend. Give it a try, and I bet it’ll become one of your favorites too!