Healthy Thai Chicken Salad Recipe

Tangled Thai Chicken Salad Dinner Recipe

Just chop and toss! This Thai chicken salad is prepared in 15 minutes with no cooking time. It’s crunchy, zesty, super nutritious and insanely delicious! Perfect for a family dinner, or why not make it on Sunday night as there will be enough for easy Monday leftovers the next day!
3.28 from 11 votes
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dinner, Salad
Cuisine Thai
Servings 4
Calories 385 kcal


For the Thai salad dressing

  • 1 clove garlic minced.
  • 1/2 teaspoon chilli flakes
  • 1 lime juiced.
  • 2 tablespoons tamari
  • 2 teaspoons I Quit Sugar Organic Rice Malt Syrup.

For the thai salad

  • 1 cup kale finely shredded.
  • 1 carrot large, julienned.
  • 1 small napa cabbage.
  • 1 red capsicum
  • 1 cup fresh mint leaves picked.
  • 1 cup fresh coriander leaves picked.
  • 400 g roast chicken shredded

For the garnish

  • 1/2 cup cashews roasted
  • 1/4 cup coconut flakes


  • Add all ingredients for the salad dressing into a large mixing bowl. Whisk to combine.
  • Add the ingredients for the salad into the bowl and toss to combine.
  • Serve the salad into four bowls, then top with nuts and coconut flakes to serve.


How to use your leftovers and skip cooking the next day!
This Thai salad recipe is the perfect vehicle to use up leftover produce. We also love adding in finely shredded broccoli florets, thinly sliced snow peas, herbs like flat-leaf parsley and chives and diced cucumber.
Keyword Quick

Posted by I Quit Sugar

In May 2018 Sarah Wilson appointed 28 By Sam Wood as the sole custodian of all the IQS recipes that were freely available on the I Quit Sugar blog. At 28 we are committed to the cause of reducing processed sugar in our diets, so we have pledged that all freely available recipes remain free and available to the public. You can find them all at