Save This vibrant Thai Curry Chicken Salad brings together juicy roast chicken, crisp seasonal veggies, and a creamy, tangy Thai chili dressing you will crave long after lunch is over. It is my go-to when I want dinner to feel fresh and satisfying but need it on the table quickly.
Whenever I serve this at family picnics, everyone always asks for the recipe. The colors alone make it a showstopper, and my crew loves building extra-large bowls with generous scoops of the curry dressing.
Ingredients
- Boneless skinless chicken breasts: offer lean protein and remain juicy when baked just right Look for breasts that are firm and plump with no grayish spots
- Olive oil: locks in the chicken’s moisture while baking Choose extra virgin for the best flavor
- Salt and black pepper: are musts for seasoning and enhancing all the flavors Freshly ground pepper has a brighter taste
- Mixed salad greens: romaine spinach and arugula add a range of textures and balance Try to get prewashed greens for convenience or use the crispiest leaves you can find
- Red cabbage: gives a sweet crunch and beautiful color Look for heads that are heavy for their size
- Julienned carrots: add sweetness and color You want carrots that feel firm with no soft spots
- Red bell pepper: provides juicy bite and natural sweetness Shiny taut skin means the pepper is fresh
- Cucumber: brings cooling freshness Use Persian or English cucumber for tender skin and fewer seeds
- Fresh cilantro: adds herby brightness Always choose cilantro with deep green leaves and no yellowing
- Roasted cashews: offer rich crunchy contrast Pick unsalted cashews for better control of flavor
- Mayonnaise or Greek yogurt: serves as the base for the dressing Greek yogurt adds tang and keeps things lighter
- Coconut milk: gives the sauce the signature tropical creaminess Choose full-fat for rich flavor or light for fewer calories
- Thai red curry paste: punches up the salad with savory warming heat Thai Kitchen is easy to find and reliably tasty
- Lime juice: brightens and balances all the curry’s depth Fresh is always worth it here
- Honey: smooths and sweetens the dressing Local honey brings nice complexity
- Fish sauce or soy sauce: adds authentic savory depth Look for Red Boat or Megachef for natural ingredients
- Fresh ginger: makes the sauce sing with zing Always use freshly grated not powdered for bite
- Garlic: gives a tiny heat and depth Choose garlic with tight peel and no sprouting
- Salt and pepper: help you balance the taste at the end Taste and adjust until perfect
Instructions
- Prepare the Chicken:
- Pat your chicken breasts dry and rub them all over with olive oil making sure every surface is coated. Sprinkle evenly with salt and pepper and place each breast on a lined baking sheet so they are not crowded. Bake at four hundred degrees Fahrenheit for eighteen to twenty minutes or until an instant-read thermometer reads one hundred sixty five in the thickest part. Let them rest at least five minutes before slicing thinly across the grain so every piece stays juicy.
- Mix the Curry Dressing:
- While the chicken is baking grab a small bowl and add your mayonnaise or Greek yogurt with coconut milk Thai curry paste lime juice honey fish sauce grated ginger minced garlic and a pinch of salt and pepper. Whisk everything together until velvety and smooth. Dip a cucumber slice in to taste and adjust salt or lime as needed or spice it up if you like more heat.
- Assemble the Salad Base:
- In a very large bowl combine the salad greens with shredded red cabbage julienned carrots thinly sliced red bell pepper cucumber and chopped cilantro. Toss gently so everything mixes but the greens do not bruise.
- Finish and Plate:
- Lay the sliced cooked chicken over the colorful salad mix. Sprinkle the roasted cashews over everything so every forkful gets crunch. Drizzle the vibrant Thai curry dressing all over or serve it on the side for family style.
- Serve:
- Serve the salad fresh while the chicken is warm and the veggies are crisp. Offer extra lime wedges if anyone wants a bit more brightness.
Save My youngest always sneaks extra cashews onto his portion and I cannot blame him The cashew crunch makes every bite more exciting Try roasting your own for even more flavor.
Storage Tips
Leftovers keep well in an airtight container for up to three days If prepping ahead store the dressing separately and drizzle just before eating to keep the greens crisp If meal prepping portion the chicken veggies and cashews into containers then add dressing at serving time to avoid sogginess Dressing can be stored refrigerated in a glass jar for up to a week give it a good stir before using
Ingredient Substitutions
Use rotisserie chicken or leftover roast chicken in a pinch for quick assembly Substitute tofu or tempeh for a vegetarian version just marinate and roast them as you would the chicken Try slivered almonds or sunflower seeds instead of cashews if you need the salad nut free If you do not have fresh ginger a squeeze of bottled ginger paste will add similar zing
Serving Suggestions
This salad stands alone for lunch or dinner or makes a great side to grilled shrimp or tofu skewers Serve it in lettuce cups or rice paper wraps for party-sized bites Pair with iced jasmine tea or a fresh fruit smoothie for a lighter meal
Cultural Inspiration
The bold flavors are inspired by Thai street food where spicy creamy salads get paired with everything from fresh herbs to roasted nuts Curry paste is a staple in Thai kitchens and is what transforms the simple mayo dressing into something craveable and distinct Traditional Thai cooking is all about the perfect blend between salty sweet sour spicy and creamy elements and this salad does just that
Seasonal Adaptations
Swap in green beans or snap peas in spring for extra crunch Fresh mango or pineapple bits taste amazing tossed in for summer sweetness In cooler months roast some sweet potatoes or add ribbons of kale for a more hearty version
Success Stories
My neighbors request this salad for every cookout we host One friend told me it is now her go to meal prep salad for office lunches Even picky eaters love the creamy slightly spicy dressing and it was a big win the first time my youngest tried salad greens without complaining
Freezer Meal Conversion
This recipe tastes best fresh but you can freeze the baked chicken sliced and wrapped tightly for up to three months Chop fresh veggies and store separate so you can toss them with chicken and dressing whenever the mood strikes Never freeze the salad greens or dressing as their texture will suffer
Save This Thai Curry Chicken Salad is a versatile dish perfect for a quick lunch or a satisfying dinner. Enjoy the blend of flavors and textures!
Recipe FAQ
- → What type of chicken works best?
Boneless, skinless chicken breasts yield juicy, tender slices that pair well with the bold dressing.
- → How can I make this vegetarian?
Swap chicken for tofu and use soy sauce instead of fish sauce for a delicious plant-based version.
- → Is the salad spicy?
The dressing has mild heat from Thai red curry paste. Add chili flakes if you prefer extra spice.
- → What dressing alternatives do I have?
Greek yogurt can replace mayonnaise for a lighter taste, or use vegan mayo for an egg-free option.
- → How should leftovers be stored?
Keep salad and dressing separate in airtight containers in the fridge; assemble just before serving.
- → Can I prep components in advance?
Yes, prepare chicken and vegetables ahead of time. Mix dressing just before serving for best freshness.