Easy Thai Chicken Salad Lettuce Wraps

I love chicken salad in warm weather but mayonnaise and celery get old after awhile. If you are looking to brighten up your lunch or dinner like I was this Thai Chicken Salad with hit the spot.

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I’ll let you know upfront that this will not authentic. I don’t know much about Thai cuisine except that I like to eat it. I decided to make a quick and easy chicken salad with a few of those amazing Thai flavors today.

Check out this Vietnamese inspired Banh Mi Salad next!

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When I think of Thai I think of the flavors in Tom Kha Gai (chicken coconut soup) or Somtum (green papaya salad) which are my two favorites for date night. I’ve made a pretty decent Tom Kha Gai before but I’ve attempted the green papaya salad. I don’t even know where I could find green papaya. The main flavors in the soup are coconut, ginger, lemongrass, and lime. It is spicy and sour.

I took the flavors of those and added them into my Thai Chicken Salad. You can really taste the peanuts, lime, and ginger. This only takes 10 minutes to make using a few pantry ingredients.

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Ingredients:

2 10 oz cans chicken, well drained

1/4 cup full fat coconut milk

2 tsp minced garlic

1 tsp lime juice

1/2 tsp ginger powder

1 tsp chopped cilantro

1/4 tsp salt

1/8 tsp crushed red pepper, optional

1 sweet red pepper, seeded and chopped

1 cup peanuts, divided

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Directions:

Stir together the first eight ingredients. Fold in the chopped pepper.

In a small rocket blender or food processor pulse 1/2 cup of the peanuts until finely chopped (make sure to not turn them into peanut butter).

Stir the finely chopped peanuts into the chicken salad. Sprinkle the rest of the peanuts on top. Serve in pieces of lettuce.

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Easy Thai Chicken Salad Lettuce Wraps

Taryn Scarfone

I love chicken salad in warm weather but mayonnaise and celery get old after awhile. If you are looking to brighten up your lunch or dinner like I was this Thai Chicken Salad with hit the spot.

5 from 1 vote

Print Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Lunch

Cuisine American, Thai

Servings 6

Calories 341

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 20 oz canned chicken well drained
• 1/4 cup full fat coconut milk
• 2 tsp minced garlic
• 1 tsp lime juice
• 1/2 tsp ginger powder
• 1 tsp chopped cilantro
• 1/4 tsp salt
• 1/8 tsp crushed red pepper optional
• 1 sweet red pepper seeded and chopped
• 1 cup peanuts divided
• lettuce leaves to serve

Instructions

 

• Stir together the first five ingredients. Fold in the chopped pepper.
• In a small rocket blender or food processor pulse 1/2 cup of the peanuts until finely chopped (make sure to not turn them into peanut butter).
• Stir the finely chopped peanuts into the chicken salad. Sprinkle the rest of the peanuts on top. Serve in pieces of lettuce.

Nutrition

Calories: 341Carbohydrates: 7gProtein: 31gFat: 22gSaturated Fat: 6gCholesterol: 47mgSodium: 561mgPotassium: 388mgFiber: 3gSugar: 1gVitamin A: 801IUVitamin C: 26mgCalcium: 43mgIron: 3mg

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