You’ll love this one if you like this Jalapeño Popper Chicken Salad and these Bacon Ranch Chicken Salad Cucumber Boats.
This Thai Coconut Chicken Salad is the kind of meal that tastes like it took a lot more effort than it did. The chicken marinates in a quick blend of coconut milk, ginger, lemongrass, garlic, and turmeric, then gets a fast sear so the edges catch and the spices bloom. It goes over a tangle of cool cucumber noodles and peppery arugula, finished with a bright lime dressing — warm chicken against the cold, crisp salad is the whole point.
The thing that sets it apart from most Thai-style salads: there are no peanuts here. The richness comes from the coconut instead, so it works if peanuts are off the table. A batch makes four servings and the chicken comes together in about 30 minutes, which makes it an easy weeknight dinner or a lunch you actually look forward to.
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💛 Why you’ll love this recipe
- Big Thai flavor, no peanuts — the coconut-milk marinade does the heavy lifting.
- Warm chicken, cool crunch — seared chicken over cucumber noodles and arugula.
- Bright lime dressing that comes together in one small bowl.
- About 30 minutes, mostly hands-off while the chicken marinates.
- Light but filling — a real dinner, not just a side salad.
- Naturally dairy-free, and easy to make with what’s already in the fridge.
➡️ Ingredients
⏲ How to make this recipe
👉 Easy ingredient swaps
- Chicken: Shrimp or thin-sliced steak both work, and seared tofu makes it meatless.
- Arugula: Baby spinach or a spring mix works if you want it milder than peppery arugula.
- Cucumber noodles: No spiralizer? Use a julienne peeler, or just thinly slice the cucumber.
- Lime: Lemon juice gives a similar bright, acidic finish.
- Fresh chile: Leave it out for no heat, or use a pinch of red pepper flakes instead.
✨ Variations
- Make it a bowl: Serve it over rice or cauliflower rice to stretch it further.
- Add color and crunch: Toss in shredded carrot, red cabbage, or thin-sliced bell pepper.
- Herb boost: Fresh mint or Thai basil along with the cilantro makes it taste even fresher.
- Make it saucier: Double the dressing if you like everything well coated.
- Turn up the heat: Add more fresh chile or a spoonful of chili crisp on top.
〰️ How to serve
- As a full meal — It stands on its own for lunch or dinner; the chicken makes it filling enough to be the main event.
- With other salads — Build a spread with this Jalapeño Popper Chicken Salad or a Creamy Dill Cucumber Onion Salad.
- For meal prep — Keep the chicken, dressing, and salad separate and combine when you’re ready to eat so the cucumber noodles stay crisp.
- With a little extra — A handful of toasted coconut or sesame seeds on top adds crunch and plays up the coconut in the marinade.
💬 FAQs
Is this Thai chicken salad spicy?
It’s mild as written — the fresh chile adds warmth more than real heat. You control it completely: leave the chile out for none, or add more (or a spoonful of chili crisp) if you like it hot.
Does it have peanuts?
No. Most Thai-style salads lean on peanuts or peanut butter, but this one gets its richness from coconut milk in the marinade and the dressing, so it’s naturally peanut-free.
Can I make it ahead for meal prep?
Yes — just store the parts separately. Keep the seared chicken, the dressing, and the cucumber noodles and arugula in their own containers in the fridge, then toss everything together when you’re ready to eat so the noodles don’t get watery.
What can I use instead of coconut aminos or fish sauce?
Soy sauce or tamari stand in for coconut aminos one-for-one. The fish sauce adds a savory depth, but you can leave it out if you don’t have it — add an extra pinch of salt to make up for it.
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Low-Carb Thai Chicken Salad
Ingredients
Chicken:
- ⅓ cup 80mL canned coconut milk
- 2 garlic cloves, minced
- 2 tbsp roughly chopped cilantro
- 1 tbsp grated fresh ginger
- 2 tsp 10mL coconut aminos
- 1 ½ tsp ~2.5g finely chopped fresh red chile pepper
- 1 tsp ~2g finely chopped fresh lemongrass
- 1 tsp ground turmeric
- 2 tbsp 30mL olive oil
- 1 lb chicken breasts, about 3-4 medium-sized chicken breasts
Dressing:
- 15 g lime juice, juice yielding from one good squeeze
- 2 tbsp 30mL olive oil
- 1 tsp 5mL coconut aminos
- ½ tsp 2g classic monk fruit sweetener (optional)
- ¼ tsp ~1.5g fish sauce
- ⅛ tsp salt
- ⅛ tsp pepper
Salad:
- 1 finely chopped green onion, ~22g
- 180 g cucumber
- 100 g arugula
Optional Garnishes:
- 1 tbsp finely chopped cilantro
- ½ red chile pepper, sliced (~0.2g)
Instructions
- Chicken Preparation: In a mixing bowl, mix together coconut milk, garlic, cilantro, ginger, coconut aminos, chile pepper, lemongrass, and turmeric until well-combined.
- Using a sharp knife, cut chicken breasts into strips about ½-inch thick to form mini-fillets. Transfer cut chicken to bowl of marinade and toss until chicken is fully coated in sauce. Cover bowl with foil or plastic wrap and refrigerate to marinate for at least 1 hour, preferably overnight.
- Remove marinated chicken from refrigerator. In a large pan or griddle over medium heat, heat olive oil. Using tongs, place chicken in an even layer in pan. Cook chicken until internal temperature of 165 degrees is reached, about 3-4 minutes per side. Alternatively, cook chicken in preheated oven at 375 degrees until cooked throughout, about 20-30 minutes. Set aside.
- Dressing: In a small mixing bowl, whisk together dressing ingredients. Set aside.
- Salad: Using a julienne peeler or spiralizer, carefully cut cucumbers into cucumber noodles. (If using a julienne peeler, discard the center of the cucumbers.)
- Final Steps: In a large mixing bowl, using spoons or tongs, toss together arugula, cucumber noodles, green onions, and dressing until thoroughly incorporated. Serve dressed greens mixture in individual bowls and top with chicken, chopped cilantro, and finely sliced fresh chile pepper.
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