As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies!
I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s and have been on a mission since to create easy, delicious recipes for others with food allergies! This thai chicken salad is one of my favorites!
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. I love using gluten free chicken tenders in a salad like in my dairy free crispy chicken caesar salad or my gluten free crispy chicken salad with honey mustard.
This thai chicken salad is gluten free, dairy free and nut free!
why you’ll love this allergy friendly recipe
- Easy and Quick: Few ingredients and simple steps make this a perfect weeknight meal.
- Flavorful: The mix of sweet potato fries, chicken, and sweet chili sauce creates a delicious sweet and savory combination.
- Customizable: Pick your favorite salad mix, salad ingredients, protein, and crunchy topping to personalize the bowl.
ingredients & substitutions
Salad mix: The base of the thai-inspired chicken salad. A pre-chopped blend of shredded crunchy veggies like Brussels sprouts or broccoli. You can choose whichever you like better. Use romaine lettuce or any other green leafy base if you prefer. Use shredded cabbage or crunchy cabbage for a crunchier base.
Chicken: The protein in this asian chicken salad. Pre-cooked, chopped, gluten-free/dairy-free chicken tenders or grilled chicken made on an outdoor grill. If you don’t have them, cook your own boneless, skinless chicken breasts or thighs and shred them. 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.
Sunflower seeds: Add a nutty crunch.
Crispy quinoa: Adds a pop of texture. 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. You can also use any thai peanut dressing, spicy peanut dressing or a natural peanut butter based sauce 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.
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 like 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!
Use grilled chicken or shredded chicken for a low carb recipe.
Add fresh herbs to the base of the salad for more bold flavors.
recipe variations
- For a low-carb option, 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, opt for grilled chicken breast and choose a low-fat or fat-free sweet chili sauce. You can 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
Serve your 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. Freeze individual portions for longer storage, up to 3 months. Reheat gently in the microwave or oven until warmed through, adding a splash of water or broth to prevent drying out.
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)
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!
Notes
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
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