Jump to Recipe Jump to Video Print Recipe

When I was a kid, my favorite salad was from Bennigan’s. I loved it because It had crispy chicken and was packed with more toppings than lettuce. Still today I have the same mindset – all salads should have crispy chicken and more toppings than lettuce, and this Crispy thair chicken salad does!

I love thai food! This delicious chicken recipe is a loaded salad recipe bursting with sweet thai flavors! This is a safe gluten free recipe that is also a dairy free meal, just like my one pan chicken teriyaki.

I love crispy chicken in my salads! I also use crispy chicken in this crispy chicken caesar salad, bbq chicken salad and this crispy chicken salad with honey mustard. I love an easy chicken recipe!

why you’ll love this allergy friendly recipe

You only need a few ingredients for this recipe, which, if you’re like me is the ideal recipe. I hate recipes that call for 35 ingredients.
You can switch up the types of lettuce, veggies or protein in this recipe to keep it feeling fresh and new. I like to make this salad with shrimp instead of chicken too!
You can save time by using gluten free chicken tenders or a rotisserie chicken. No one wants to be in the kitchen for 2 hours making dinner! Certainly not me! So this recipe is ideal to throw together in less than 30 minutes.

ingredients & substitutions

Salad mix: The base of the thai-inspired chicken salad. I like to buy a pre-chopped blend of shredded crunchy veggies like Brussels sprouts or broccoli. You can choose whichever you like better. I typically use romaine lettuce or any other green leafy base if you prefer. I also like to mix in shredded cabbage or chopped crunchy cabbage for a crunchier base.

Chicken: To make life easier I use pre-cooked, chopped, gluten-free/dairy-free chicken tenders. I’ve also made this recipe with grilled chicken made on an outdoor grill. If you don’t have either option, cook your own boneless, skinless chicken breasts or thighs and shred them. To save time, I like to buy a rotisserie chicken at my local grocery store if I down want to make my own chicken. By using that juicy chicken from the rotisserie chicken you can save time! This is also a great way to use any leftover chicken you may have! Use chicken thighs for a fattier option.

Sweet potato fries: Frozen or pre-made sweet potato fries are easiest and save me the most amount of time.

Sunflower seeds: Add a nutty crunch. You can use any other nuts you like.

Crispy quinoa: Adds a pop of texture. I love a crispy topping on a salad. You can make your own with quinoa, olive oil, and a bit of baking, or skip it and use another crunchy topping.

Sweet chili sauce: A sweet and slightly spicy sauce. Check the label to make sure it’s gluten-free. If you do not have this sauce you can use any combination of gluten free soy sauce or gluten free fish sauce or coconut aminos, sesame oil, fresh lime juice and rice vinegar. Any sauce with an asian flair works! I also have used a thai peanut dressing or spicy peanut dressing with a natural peanut butter base on top of this thai chicken salad.

taste & texture

This thai chicken salad combines savory and sweet flavors. The tender chicken adds protein, while the sweet potato fries bring sweetness. The sunflower seeds offer a nutty crunch. The crispy quinoa, if used, adds a satisfying pop of texture. The salad mix provides a refreshing base and the sweet chili sauce ties everything together with a sweet and slightly spicy kick. The spicier the better in my opinion!

directions

Cook the Chicken: Preheat your oven, air fryer, or grill according to your chosen chicken tenders/grilled chicken instructions. Cook chicken until fully cooked through.
Prepare the Fries: If using frozen fries, follow the baking or air-frying instructions on the package.
Cook the Quinoa (optional): In a small saucepan, heat olive oil over medium heat. Add rinsed quinoa and cook for 1 minute, stirring constantly. Pour in ½ cup of water (or chicken broth for extra flavor) and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Spread cooked quinoa on a baking sheet and bake in a preheated 300°F oven for 15-20 minutes, stirring occasionally, until crisp.
Assemble the Bowls: Divide the salad mix among bowls or add all the ingredients to one large mixing bowl. Top with cooked chicken, sweet potato fries, sunflower seeds, and crispy quinoa (if using).
Dressing: Drizzle the thai chicken salad with desired amount of sweet chili sauce. Enjoy!

expert tips & tricks

Add any extra veggies or toppings you may enjoy. I like to add green onions, chopped bell peppers, large red chillies, red cabbage, wonton strips, napa cabbage or green cabbage. Any crunchy vegetables are perfect!
This is a great recipe to use a spicy thai peanut sauce for a different topping! I love making my own with gluten free soy sauce or coconut aminos, hot sauce, fresh lime juice and natural peanut butter. Switch up your salad dressings by trying a thai basil dresing, chili garlic sauce or a red bell pepper dressing or any asian based dressing with bold flavors!
I like to make this salad low carb too. I use grilled chicken or shredded chicken for a low carb recipe.
Add fresh herbs to the base of the salad for more bold flavors. I recommend scallions or green onions.
This salad would also work really well with air fryer panko shrimp instead of chicken!

recipe variations

For a low-carb option, I skip the sweet potato fries and crispy quinoa. Roast extra broccoli or other low-carb veggies for a filling substitute.
To make this crunchy thai chicken salad low-fat, I opt for grilled chicken breast and choose a low-fat or fat-free sweet chili sauce. I also skip the sunflower seeds for a slightly lower fat content.
For a vegan version, I like to ditch the chicken and use chickpeas or lentils instead. Marinate them in your favorite spices and bake or pan-fry for a protein punch. You can also use any crispy chick’n tenders you find at your local grocery store. I like the meati brand the best! I air fry their vegan chick’n patties until they are super crispy.

serving, storing and meal prepping

I serve the thai chicken salad recipe right away for the freshest taste. Leftovers can be stored in an airtight container or mason jar in the fridge for 2-3 days.

For meal prep, cook the chicken, fries, and quinoa (if using) in advance. Portion out the salad mix, cooked ingredients, and desired toppings into separate containers. Assemble fresh thai chicken salad when ready to eat!

Looking for more allergy friendly easy recipe?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!

Crispy Thai Chicken Salad Recipe (Gluten Free)

Kayla Cappiello

I love thai food! And this delicious recipe is a basically a good for you salad with thai flavors! This thai chicken salad is easy to make and has minimal ingredients. You can save time by using gluten free chicken tenders or a rotisserie chicken. This recipe is a quick and flavorful combination of protein, veggies, and crunchy toppings. It's perfect for a satisfying lunch or light dinner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Total Time 20

Servings 1 serving

Ingredients

1 bag of shredded Brussels sprouts salad mix or broccoli salad mix
1-2 cups gluten-freec chicken tenders or grilled chicken fully cooked
1-2 cups of cooked gluten-free/dairy-free sweet potato fries
2 tablespoons sunflower seeds
¼ cup quinoa rinsed
½ tablespoon olive oil
Salt to taste
2-3 tablespoons sweet chili sauce gluten-free

Instructions

Cook the Chicken: Preheat your oven, air fryer, or grill according to your chosen chicken tenders/grilled chicken instructions. Cook chicken until fully cooked through.
Prepare the Fries: If using frozen fries, follow the baking or air-frying instructions on the package.
Cook the Quinoa (optional): In a small saucepan, heat olive oil over medium heat. Add rinsed quinoa and cook for 1 minute, stirring constantly. Pour in ½ cup of water (or chicken broth for extra flavor) and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Spread cooked quinoa on a baking sheet and bake in a preheated 300°F oven for 15-20 minutes, stirring occasionally, until crisp.
Assemble the Bowls: Divide the salad mix among bowls. Top with cooked chicken, sweet potato fries, sunflower seeds, and crispy quinoa (if using).
Dressing: Drizzle with desired amount of sweet chili sauce. Enjoy!

Video

View this post on Instagram

A post shared by Kayla Cappiello (@kaylacappiello)

Notes

If you don’t have pre-cooked, chopped chicken, you can simply cook boneless, skinless chicken breasts or thighs and shred them yourself.
You can substitute the sweet potato fries with other chopped roasted vegetables like broccoli, carrots, or butternut squash.
No crispy quinoa? No problem! Use your favorite crunchy topping like chopped nuts or even tortilla strip

Love this recipe? You can sign up here to receive easy meal plans, exclusive new recipes and updates!