Special Thai Chicken Salad Recipe

Name: Special Thai Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -4 boneless chicken breasts or 4 -8 chicken thighs, cut into thick strips; salad greens, of any type mixed, romaine, etc; ½ cup fresh basil (may use half basil half cilantro) or ½ cup fresh cilantro, lightly chopped (may use half basil half cilantro); 4 tablespoons fish sauce; 6 garlic cloves, minced; 1 tablespoon regular soy sauce; 2 tablespoons lemons or 2 tablespoons lime juice; 1 tablespoon fresh ground black pepper; ¼ cup water; 1 tablespoon finely minced lemongrass (frozen or fresh); 1 kaffir lime leaf, cut into thin strips with scissors and discard stems (can sub about 1/4 teaspoon lime zest); 1 tablespoon fish sauce; 3 tablespoons soy sauce; 2 garlic cloves, minced; 1 tablespoon brown sugar; 2 tablespoons freshly-squeezed lime juice; 3 tablespoons finely chopped fresh cilantro; 1 -2 tsp.thai chili sauce (Sriracha) or 1 fresh red chili, minced

Fresh, crisp and full of flavor — this Special Thai Chicken Salad is a must-try. Made with chicken breasts, salad greens, fresh basil and fish sauce. Ea…

This Special Thai Chicken Salad relies on simple, everyday ingredients such as fish sauce, garlic cloves, minced, regular soy sauce and fresh ground black pepper. It comes together quickly and makes 4 servings, at about 426 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

2 -4 boneless chicken breasts or 4 -8 chicken thighs, cut into thick strips
salad greens, of any type mixed, romaine, etc
½ cup fresh basil (may use half basil half cilantro) or ½ cup fresh cilantro, lightly chopped (may use half basil half cilantro)
4 tablespoons fish sauce
6 garlic cloves, minced
1 tablespoon regular soy sauce
2 tablespoons lemons or 2 tablespoons lime juice
1 tablespoon fresh ground black pepper
¼ cup water
1 tablespoon finely minced lemongrass (frozen or fresh)
1 kaffir lime leaf, cut into thin strips with scissors and discard stems (can sub about 1/4 teaspoon lime zest)
1 tablespoon fish sauce
3 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon brown sugar
2 tablespoons freshly-squeezed lime juice
3 tablespoons finely chopped fresh cilantro
1 -2 tsp.thai chili sauce (Sriracha) or 1 fresh red chili, minced

1
Mix the marinade ingredients together in a cup except for the ground pepper.
2
Slather over chicken, ensuring all parts are equally covered with marinade.
3
Then press coursely-ground peppercorn all over the chicken's surface.
4
Allow to marinate in the refrigerator for at least 10 to 15 minutes (or up to 24 hours).
5
If Using the Oven: Set oven to BROIL and place chicken on a broiling pan or a foil-lined baking sheet (turn out the sides of the foil to prevent juices from spilling into oven).
6
Place chicken on second-to-highest rung of your oven, allowing it to cook 5 minutes each side, then turning.
7
Continue broiling and turning until cooked (chicken will be lightly charred around the edges).
8
Use the leftover marinade to baste chicken the first time you turn it.
9
If Grilling the Chicken: Place chicken over a hot grill and cook until well done.
10
Use leftover marinade to baste chicken when you turn it the first time.
11
While chicken is cooking, prepare the salad greens and dressing.
12
To make the dressing: place water, lemongrass and lime leaf strips (or zest) in a sauce pan and bring to a boil.
13
Boil for 1 minute (this will soften the lemongrass and bring out the flavor of the lime leaf).
14
Remove from heat.
15
Add the rest of the dressing ingredients and mix well.
16
Taste-test the dressing.
17
It should be tangy - a balance of salty, sweet, spicy, and sour.
18
Adjust it to your taste by adding more fish sauce if not salty enough, more lime juice if too salty or sweet, more sugar if too sour or more chili sauce if not spicy enough for your taste.
19
Toss the salad with the dressing.
20
Portion out the salad among individual plates, and top with strips of the hot chicken.
21
Sprinkle with fresh basil and coriander; serve immediately while chicken is still warm.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 -4 boneless chicken breasts or 4 -8 chicken thighs, cut into thick strips, salad greens, of any type mixed, romaine, etc, ½ cup fresh basil (may use half basil half cilantro) or ½ cup fresh cilantro, lightly chopped (may use half basil half cilantro), 4 tablespoons fish sauce, and more.

Yes, Special Thai Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
426 kcal
Category
Salads

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