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Thai Spicy Chicken Salad

Servings 6 servings


  • 4 Chicken Breasts boneless, skinless
  • 1 Cup Chili Garlic Sauce
  • 1 Large carrot cut into 3” matchsticks
  • 1/4 Red Cabbage very finely sliced (about 1 Cup)
  • 20 Snow peas sliced
  • 1 Cup Edamame soybeans frozen, boiled for about 2 minutes then cooled.
  • 3 Cups Thai rice noodles cooked as per package instructions (about 100g dry)
  • 1 Tbsp Black sesame seeds to garnish
  • 1/2 Cup Lemon Ginger Sesame Dressing


  1. Marinate the Chicken breasts in the chili garlic sauce overnight in a sealed plastic bag. 

  2. Grill the chicken breasts or oven roast at 400°F until fully cooked, allow to cool before slicing. 

  3. Combine all other ingredients in a mixing bowl and allow it to sit refrigerated for about 30 minutes before adding the chicken. Toss and serve.

Recipe Notes

Recipe courtesy of Bay Valley Foods.