Pin This Thai Curry Chicken Salad is one of those meals that always sparks up a regular weeknight dinner. With tender chicken, crisp colorful vegetables, and a creamy Thai curry dressing, it strikes all the right chords when you want something vibrant and satisfying without spending hours in the kitchen.
I first made this for a family picnic, and everyone asked for seconds. Now, I bring it out anytime I crave a meal that feels both special and easy.
Ingredients
- Chicken breast: Provides lean protein and soaks up flavor beautifully choose chicken breasts that are firm and moist for best results
- Vegetable oil: Ensures the chicken browns lightly opt for a neutral oil like canola or sunflower
- Salt and black pepper: Highlight all the other flavors use freshly ground pepper for the best taste
- Red cabbage: Adds crunch and an earthy sweetness look for tightly packed heads with vibrant color
- Carrots: Bring natural sweetness and color firm carrots with smooth skin are ideal
- Red bell pepper: Adds juiciness and mild sweetness choose ones with glossy skin and no soft spots
- Cucumber: Cools everything down and offers a crisp bite a slim seedless cucumber is perfect here
- Scallions: Deliver mild onion flavor and freshness use the pale green and white parts for a delicate taste
- Fresh cilantro: Brightens each bite deeply green leaves with no wilting will give you the most flavor
- Mayonnaise: Makes the dressing rich and creamy go for real mayo for the smoothest texture
- Plain Greek yogurt: Lets the dressing stay creamy but light choose a thick full-fat option for best results
- Thai red curry paste: Gives depth and heat pick one with a bright red color and check the label for gluten free if needed
- Lime juice: Wakes the whole salad up with its tang fresh squeezed always tastes brighter than bottled
- Fish sauce: Lends savory saltiness and authentic Thai depth try to find a high quality brand with minimal additives
- Soy sauce: Boosts umami flavor and rounds out the dressing choose gluten-free if needed
- Honey: Balances all the savory notes and brings out the vegetable sweetness raw or pure honey adds the richest flavor
- Fresh ginger: Keeps the dressing zingy and refreshing choose a firm plump piece and grate just before using
- Garlic: Brings a subtle savory backbone to the sauce use a fresh clove for pure flavor
- Roasted peanuts: Finish everything with crunch and richness go for unsalted and chop roughly for best texture
- Lime wedges for serving: Add a bright final touch juicy limes with thin skins are preferred
Instructions
- Prepare the Chicken:
- Gently heat vegetable oil in a skillet over medium heat. Add your cooked chicken pieces and sprinkle with salt and black pepper. Sauté for two or three minutes until the chicken warms through and develops a gentle golden edge. Let it cool to room temperature while preparing the rest
- Prep the Vegetables:
- In a spacious mixing bowl combine shredded cabbage julienned carrots bell pepper cucumber scallions and fresh cilantro. Toss them gently for even distribution. The vegetables should remain crisp and vibrant
- Make the Dressing:
- In a separate bowl whisk together mayonnaise Greek yogurt Thai red curry paste fresh lime juice fish sauce soy sauce honey ginger and garlic. Whisk until the sauce turns smooth creamy and homogenous with no lumps remaining
- Combine and Toss:
- Add the cooled chicken to the vegetable mixture in the large bowl. Pour the dressing evenly over everything. Using salad tongs or two large spoons gently toss until all components are coated in a glossy layer of dressing
- Serve and Garnish:
- Transfer the salad to a serving platter or individual bowls. Sprinkle with chopped roasted peanuts more fresh cilantro if you like and serve with lime wedges on the side for squeezing
Pin My favorite part is always the creamy dressing—something about the chili heat and lime brightness makes me come back for forkful after forkful. My kids especially love using tortilla chips to scoop it up picnic style and the leftovers taste even better the next day
Storage Tips
Refrigerate leftovers in a tightly sealed container for up to three days. The flavors intensify overnight so it actually tastes fantastic the next day. If you want to keep peanuts crunchy store them separately and add just before serving
Ingredient Substitutions
Swap out the chicken for cooked shrimp tofu or chickpeas if you want a vegetarian or seafood option. Almonds or cashews make a fun stand in for peanuts if needed. For a dairy free version use only mayonnaise and skip the yogurt
Serving Suggestions
Pile this salad onto lettuce cups for a beautiful appetizer or tuck it into wraps for an on the go meal. On warm days I love serving this with watermelon and iced Thai tea. For parties arrange the components buffet style so each person can build their own bowl
Cultural and Historical Context
While not a traditional Thai dish this salad brings together classic Thai flavors like fish sauce red curry lime and peanuts. It is inspired by the vibrant salads served in street stalls across Bangkok often pairing tender proteins with bright crunch and zippy dressings
Seasonal Adaptations
Use whatever crisp vegetables are in season snap peas or thinly sliced radishes are great in spring try shredded kale or napa cabbage in fall or winter for extra heartiness mango or fresh pineapple in summer adds amazing sweetness
Salad stays fresh in the fridge for up to three days. The dressing works on grilled shrimp or even as a dip for veggies. You can double the recipe easily for meal prep or parties
Success Stories
The first time I brought this to a family reunion it disappeared before the rest of the dishes and every aunt asked for the recipe. Friends now request it for summer picnics and I once packed it for a road trip which made the whole car smell delicious
Freezer Meal Conversion
This salad is best enjoyed fresh but you can freeze the cooked chicken portion by itself then thaw and toss with crunchy vegetables and dressing once ready to eat. Do not freeze the whole salad as the vegetables will become watery
Pin Recipe Q&A
- → What type of chicken works best?
Shredded or cubed cooked chicken breast is ideal for a tender, lean texture, but rotisserie chicken can be used for convenience.
- → Can I prepare this ahead?
Yes, assemble the salad and store the dressing separately. Toss right before serving to keep vegetables crisp.
- → How can I add extra heat?
Stir in a diced Thai chili or a pinch of red pepper flakes to the dressing for a spicy kick.
- → Is this dish gluten-free?
It is gluten-free if you use gluten-free soy sauce. Always check all labels to confirm.
- → What pairs well with this dish?
Enjoy with chilled Thai iced tea or a crisp Riesling for a balanced meal.
- → Can I replace mayonnaise in the dressing?
Swap mayonnaise for more Greek yogurt for a lighter, tangy dressing.