Go Back
–+ servings
A bowl of Thai chicken salad
Print Recipe
5 from 6 votes

Thai Chicken Salad

This Thai chicken salad is everything you love in an Indian or Thai dish. Perfect as a salad, a sandwich filling or a wrap.
Prep Time10 minutes
Cook Time0 minutes
Refrigeration Time1 hour
Total Time10 minutes
Course: Lunch
Cuisine: Thai
Keyword: Chicken, Chicken Salad, Curry Wraps
Servings: 6 people
Calories: 413kcal
Author: Emily Walker

Ingredients

  • 2 chicken breasts cooked and shredded, see notes
  • 1/2 cup cashews
  • 1/2 cup cucumber diced
  • 1/2 cup carrots shredded
  • 1/4 cup golden raisins

DRESSING:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 teaspoons curry powder

Instructions

  • Mix together all the dressing ingredients in a large bowl. Set aside.
    Sour cream, mayo, salt, sugar, and curry powder mixed in a bowl
  • Combine chicken, cucumbers, carrots, cashews, and raisins in a large bowl.
    shredded chicken, cucumbers, cashews, golden raisins, and shredded carrots in a bowl
  • Add the dressing and mix until everything is coated. Chill in the fridge for at least one hour.
    A bowl of Thai chicken salad

Notes

  • The quickest way to make shredded chicken is to boil it in water. Boil it until it shreds easily with two forks. You can add salt and pepper to the water to add extra flavor. 
Variations:
    • Add - Green onions, diced red bell pepper, fresh cilantro, garlic, and peanuts or nuts are a great substitute or addition.
    • Veggies - Diced red peppers, broccoli, edamame, and water chestnuts give a crunchy texture.
    • Herbs - Fresh cilantro, ginger, or basil are popular herbs to try.
    • Fruit - Mango, cubed apples, or pineapple are sweeter choices to try.
 

Nutrition

Calories: 413kcal | Carbohydrates: 27g | Protein: 21g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 528mg | Potassium: 531mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1955IU | Vitamin C: 2.7mg | Calcium: 64mg | Iron: 2.5mg