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Thai Chicken Salad recipe served on a plate, by Pekin the Chef

Jul 28 2026

Restaurants›Rose's Noodles, Dumplings and Sweets›Thai Chicken Salad Recipe

Thai Chicken Salad Recipe

Name: Rose's Noodles, Dumplings and Sweets Thai Chicken Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups summer crisp lettuce (or romaine hearts), trimmed and chopped; 2 cups cooked chicken breast, shredded or thinly sliced; 1 cups cherry tomatoes, halved; 2 tbsp green chilies, thinly sliced (mild) or seeded and chopped (hot); 1 cup cucumber, halved lengthwise, sliced thin; 0.25 cup red onion, very thinly sliced; 0.25 cup fresh cilantro leaves, roughly chopped; 0.125 cup fresh mint leaves, chopped (optional); 0.25 cup toasted peanuts or cashews, roughly chopped; 3 tbsp fresh lime juice; 2 tbsp fish sauce; 1 tsp light soy sauce; 1.5 tsp palm sugar or light brown sugar; 1 clove garlic, minced (about 1 clove); 0.5 tsp fresh ginger, grated; 0.5 tsp sesame oil; 2 tbsp vegetable oil or neutral oil; 0.25 tsp red chili flakes or thinly sliced fresh red chili; 2 each lime wedges; 0.125 cup additional chopped herbs (cilantro/mint)

Inspired by Rose's Noodles, Dumplings and Sweets

Time20m

Serves4

Summer Crisp Lettuce, Green Chilies, Cherry Tomatoes

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Ingredients

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Salad

4 cups summer crisp lettuce (or romaine hearts), trimmed and chopped

2 cups cooked chicken breast, shredded or thinly sliced

1 cups Cherry tomatoes, halved

2 tbsp green chilies, thinly sliced (mild) or seeded and chopped (hot)

1 cup cucumber, halved lengthwise, sliced thin

1/4 cup red onion, very thinly sliced

1/4 cup fresh cilantro leaves, roughly chopped

1/8 cup fresh mint leaves, chopped (optional)

1/4 cup toasted peanuts or cashews, roughly chopped

Dressing

3 tbsp Fresh lime juice

2 tbsp Fish sauce

1 tsp light soy sauce

1 1/2 tsp palm sugar or light brown sugar

1 clove garlic, minced (about 1 clove)

1/2 tsp Fresh ginger, grated

1/2 tsp Toasted sesame oil

2 tbsp vegetable oil or neutral oil

1/4 tsp red chili flakes or thinly sliced fresh red chili

Optional garnish and finishing

2 each Lime wedges

1/8 cup additional chopped herbs (cilantro/mint)

Method

Salad

Prepare lettuce and vegetables

Trim core from summer crisp lettuce, rinse, dry thoroughly, and chop or tear into bite-sized pieces to yield about 4 cups. Place in a large mixing bowl.

Add tomatoes and cucumber

Halve 1 cup cherry tomatoes and add to the bowl. Halve the cucumber lengthwise, scoop seeds if watery, and thinly slice; add about 1 cup to the bowl.

Add onion, chilies and herbs

Very thinly slice 1/4 cup red onion and add to the bowl. Thinly slice the green chilies (adjust amount to heat preference) and add 2 tbsp to the bowl. Add 1/4 cup chopped cilantro and 2 tbsp chopped mint (if using). Toss gently to combine.

Add chicken and nuts

Add 2 cups shredded or thinly sliced cooked chicken breast and 1/4 cup toasted chopped peanuts or cashews to the salad bowl. Toss lightly to distribute evenly.

Dressing

Combine dressing ingredients

In a small bowl or jar, add 3 tbsp fresh lime juice, 2 tbsp fish sauce, 1 tsp light soy sauce, and 1 1/2 tsp palm or light brown sugar. Stir until the sugar begins to dissolve.

Add aromatics and oils

Whisk in 1 minced garlic clove, 1/2 tsp grated fresh ginger, 1/2 tsp sesame oil, and 2 tbsp neutral vegetable oil. Add 1/4 tsp red chili flakes or a small amount of thinly sliced fresh red chili to taste. Taste and adjust: add more lime for acidity, more sugar for balance, or more fish sauce for saltiness.

Emulsify

If using a jar, cap and shake vigorously for 20–30 seconds until slightly emulsified. If using a bowl, whisk until combined and slightly thickened.

To serve

Pour about half of the dressing over the salad and toss gently to coat all ingredients. Taste and add more dressing if needed (reserve some dressing to serve on the side if desired).

Transfer salad to a serving platter or divide among plates. Sprinkle additional chopped peanuts and extra herbs on top. Serve immediately with lime wedges on the side for extra brightness.

If preparing ahead: keep dressing separate and assemble within 30 minutes of serving to preserve lettuce crunch.