Thai Curry Chicken Salad (Print View)

Tender chicken, colorful veggies, and creamy Thai curry dressing combine for a vibrant, satisfying salad.

# Components:

→ For the Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ For the Salad

05 - 4 cups mixed salad greens
06 - 1 cup shredded red cabbage
07 - 1 cup julienned carrots
08 - 1 red bell pepper, thinly sliced
09 - 1/2 cup cucumber, thinly sliced
10 - 1/4 cup chopped fresh cilantro
11 - 1/4 cup roasted unsalted cashews, roughly chopped

→ For the Thai Curry Dressing

12 - 1/2 cup mayonnaise
13 - 2 tablespoons coconut milk
14 - 2 teaspoons Thai red curry paste
15 - 1 tablespoon lime juice
16 - 1 tablespoon honey
17 - 1 teaspoon fish sauce
18 - 1 teaspoon grated fresh ginger
19 - 1 clove garlic, minced
20 - Salt and pepper, to taste

# Method:

01 - Preheat your oven to 400°F (200°C).
02 - Rub chicken breasts with olive oil, salt, and black pepper. Place on a baking sheet and bake for 18–20 minutes, or until cooked through. Allow the chicken to rest before thinly slicing.
03 - In a small bowl, whisk together all Thai curry dressing ingredients until smooth. Adjust seasoning to your preference.
04 - In a large salad bowl, combine mixed salad greens, red cabbage, carrots, red bell pepper, cucumber, and cilantro. Toss gently to combine.
05 - Arrange the sliced chicken over the salad. Sprinkle with the chopped roasted cashews.
06 - Drizzle the Thai curry dressing over the salad just before serving, or present it on the side.

# Expert Advice:

01 -
  • Uses simple pantry staples and fresh ingredients for maximum flavor
  • Ready in just about forty minutes start to finish
  • Customizable to your spice level or dietary needs
  • Delivers all the zing and comfort of your favorite Thai takeout without leaving home
02 -
  • Packed with protein at twenty six grams per serving
  • Naturally gluten free and easily adapted for vegetarians or vegans
  • Great make-ahead meal and can be doubled for parties
03 -
  • Taste your curry dressing before mixing it with the salad so you can adjust the spiciness or tanginess for your family
  • To keep veggies extra crisp shock sliced carrots and bell peppers in an ice bath for five minutes before draining and tossing
  • Always let chicken rest fully after baking for extra juiciness in each slice

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