Thai-Inspired Salad

This salad is quick and easy. The ingredients are fresh and cold, and you can tweak it to be vegetarian, make it with shrimp, and pick and choose which veggies you’d like to use. Be sure to chill everything before tossing the ingredients together. Add the dressing separately to each serving so that if there are leftovers, you don’t wilt them with the salt in the dressing.

ThaiChickenSaladPlateCUThe Salad:

14 ounces – new potatoes – Dice into 1/2″ pieces (diced to boil and then chill quickly)

7 ounces baby corn cobs – Chop into three or four pieces

1.5 cups bean sprouts – Fresh is best but canned works in a pinch

3 scallions – trimmed and diced

3-4 cooked chicken breasts, chopped or sliced – the George Forman Grill works great for this!

1-2 Tbsp chopped lemongrass 

2 T chopped fresh cilantro + cilantro leaves to garnish

Salt & Pepper to taste. Wedges of lime to garnish. Serves four.

 The Dressing


5 Tablespoons sesame oil

1 Tbsp Chili or Fire oil

3 Tbsp Lime juice

1 Tbsp finely chopped cilantro

Sriracha or chili paste to taste

Place all in a bowl or jar with lid, shake, allow to sit for an hour +, shake before using.

ThaiChickSaladPrepAs far as replacements go, I would recommend replacing the chicken with shrimp or tofu. I will try sauteing the chicken, shrimp, or tofu either in the dressing or in a little olive oil with lime and pepper. Let me know what you try. For a spicier dish, you could also add chili oil, paste or sriracha to the sautee.

I think mushrooms, peppers, water chestnuts, or bamboo would all be very good in this dish to make it a little different.

8 Comments Add yours

  1. Looks delicious! I love Thai flavors. They are always so vibrant and fresh!


    1. Thanks Rachel! Yes…I love how the lime brightens up the dressing and the lemongrass I go for it..such great ways to brighten up the veggies.


  2. Susan says:

    That looks delicious! I love the addition of the baby corn.


    1. Thanks Susan! I think they’re great whole or cut into pieces. More dramatic looking whole, but nice for a more chopped salad if you cut them up.


  3. Kirsten says:

    I like Thai flavors and like this twist with new potatoes. I bet the flavors are delightful.


    1. Kristen, I agree. I like to try adding potatoes to cold and hot dishes, where you wouldn’t guess they’d be…they soak up and hold so much flavor from sauces and dressings I figured…why not?!


  4. Nutmeg Nanny says:

    What a fabulous looking salad! Love the little baby corn.


    1. Thanks! It is very easy, especially if you cook Thai food and have some of the herbs and veggies leftover. Makes a great lunch salad if you make it on a Sunday and chill it in smaller portions.


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