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Thrive On

Thai Chicken Salad

Low SodiumLow PotassiumLow PhosphorusLow ProteinDiabetes-FriendlyNo ShellfishGluten-FreeAmericanAsianChickenDinnerLunchSalad
4 1/2 cups
Active time: 20 minutes
Total time: 20 minutes

Nutrition Per Serving

  • Calories195 cal
  • Total Fat12.4 g
  • Saturated Fat2.2 g
  • Cholesterol0 mg
  • Sodium369 mg
  • Carbohydrate Total7.4 g
  • Protein12.3 g
  • Phosphorus130 mg
  • Potassium213 mg
  • Fiber0.7 g
  • Calcium36 mg


  • ½ cup nonfat plain Greek yogurt
  • ⅓ cup mayonnaise
  • 2 tablespoons minced shallot
  • 2 tablespoons sweet chili sauce
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 cups shredded or chopped cooked chicken
  • 1 cup thinly sliced napa cabbage
  • ½ cup chopped red bell pepper
  • 3 tablespoons chopped toasted cashews


Sweet chili sauce spikes the creamy yogurt dressing in this healthy chicken salad recipe for a fun taste of Thai flavors. If you don’t have sweet chili sauce, try substituting 1 tablespoon ketchup, 1 teaspoon sriracha, 1 teaspoon honey, 1 teaspoon rice vinegar and a pinch of crushed red pepper flakes. Serve the salad open-face on toasted bread or scoop it atop more shredded napa cabbage.


  1. Combine yogurt, mayonnaise, shallot, sweet chili sauce, lemon juice, salt and pepper in a large bowl. Stir in chicken, cabbage and bell pepper. Top with cashews. Serve at room temperature or refrigerate until cold, about 2 hours.


  • To make ahead: Refrigerate for up to 3 days.
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