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Thai Chicken Salad - No Dressing Recipe

Name: Moxies West Palm Beach Restaurants THAI CHICKEN SALAD - NO DRESSING Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb boneless skinless chicken breasts; 2 tbs low-sodium soy sauce; 1 tbs fresh lime juice; 1 tsp minced garlic; 1 tsp ground black pepper; 1 tbs neutral oil (vegetable or canola); 2 cups shredded green cabbage; 1 cup shredded red cabbage; 1 cup matchstick carrots (or grated); 1 cup thinly sliced English cucumber (half-moons); 1 cup thinly sliced red bell pepper; 3 each green onions, thinly sliced (white and green parts); 1 cup fresh cilantro leaves, roughly chopped; 1 cup fresh mint leaves, torn; 1 tbs unsalted roasted peanuts, coarsely chopped; 1 tsp toasted sesame seeds; 2 tbs crispy fried shallots or shallot crisps (optional); 2 each lime wedges; 1 each thinly sliced red chili or bird's eye chili (optional); 1 tsp fresh lime zest; 1 tsp light fish sauce (optional, for umami); 1 tsp toasted sesame oil; 1 tsp honey or palm sugar (for slight sweetness); 1 tsp cracked black pepper

Inspired by Moxies West Palm Beach Restaurant

Time30m

Serves4

Make Thai Chicken Salad - No Dressing Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken breasts

2 tbs low-sodium soy sauce

1 tbs Fresh lime juice

1 tsp minced garlic

1 tsp ground black pepper

1 tbs neutral oil (vegetable or canola)

Salad Base

2 cups shredded green cabbage

1 cup shredded red cabbage

1 cup matchstick carrots (or grated)

1 cup thinly sliced English cucumber (half-moons)

1 cup thinly sliced red bell pepper

3 each green onions, thinly sliced (white and green parts)

1 cup fresh cilantro leaves, roughly chopped

1 cup fresh mint leaves, torn

Crunch & Garnish

1 tbs unsalted roasted peanuts, coarsely chopped

1 tsp toasted sesame seeds

2 tbs crispy fried shallots or shallot crisps (optional)

2 each Lime wedges

1 each thinly sliced red chili or bird's eye chili (optional)

No-Dressing Flavor Boosts (used instead of a poured dressing)

1 tsp fresh lime zest

1 tsp light fish sauce (optional, for umami)

1 tsp toasted sesame oil

1 tsp honey or palm sugar (for slight sweetness)

1 tsp Cracked black pepper

Method

Chicken & Marinade

marinate chicken

Pat chicken breasts dry with paper towels. In a shallow bowl combine soy sauce, lime juice, minced garlic, black pepper and neutral oil. Add chicken, turning to coat fully. Marinate 10–20 minutes at room temperature (or up to 2 hours refrigerated).

cook chicken

Heat a skillet or grill pan over medium-high heat and add a small drizzle of oil if the pan is dry. When hot, add chicken and cook 5–7 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and rest 5 minutes, then slice thinly across the grain into bite-sized strips.

Salad Base

While the chicken marinates or cooks, prepare the vegetables. Toss shredded green and red cabbage, carrots, cucumber, red bell pepper, sliced green onions, chopped cilantro and torn mint in a large mixing bowl. Ensure everything is evenly combined and loosely fluffed so the herbs distribute through the salad.

No-Dressing Flavor Boosts (used instead of a poured dressing)

In a small bowl combine lime zest, fish sauce (if using), toasted sesame oil, honey (or palm sugar) and cracked black pepper. Mix until honey dissolves. Taste and adjust: add more lime zest or a squeeze of lime if you want more brightness, or a pinch more fish sauce for saltiness. This mixture is not a heavy dressing; it is meant to lightly season the salad components and chicken without pooling.

Drizzle the flavor-boost mixture sparingly over the salad and gently toss to coat. Aim for 1–2 teaspoons distributed across the entire salad rather than a heavy pour. If you prefer, reserve half to toss with the sliced chicken only, then combine.

Assembly & Garnish

Place the dressed salad base on a serving platter or divide into individual bowls. Arrange the sliced chicken on top or toss it through the salad, depending on presentation preference.

Sprinkle chopped peanuts, toasted sesame seeds and crispy fried shallots over the top. Add thinly sliced red chili if you want heat. Squeeze lime wedges over the assembled salad immediately before serving for extra brightness.

Toss or mix at the table so each portion gets a bit of peanut and herb. Serve immediately — the salad is best fresh while herbs are bright and crunchy elements remain crisp.