Thai Chicken Salad Lettuce Wraps are made with simple ingredients but deliver bold, bright flavor.
I wanted a chicken salad with more zip than the usual mayo-and-herbs version, so I turned to Thai flavors for inspiration. This version balances spicy, sour, salty and sweet—classic elements of Thai food—using straightforward pantry ingredients like mayonnaise, chili garlic sauce, lime, ground ginger, sugar and a pinch of salt. Wrapped in tender lettuce leaves instead of a tortilla, these make a light, low-carb main course or an impressive appetizer at a gathering.
What is the best chicken for chicken salad?
For a clean, tender texture I prefer white meat—boneless, skinless chicken breasts—for chicken salad. Poached chicken has a mild flavor and moist texture that soaks up the dressing beautifully, making it an ideal neutral base for bold seasonings. If time is tight, rotisserie chicken or leftover roasted chicken also work well; just shred or chop it into bite-sized pieces.
How to poach chicken breasts (simple method)
To poach, place chicken breasts in a single layer in a wide saucepan and cover with cold water or low-sodium chicken broth by about an inch. Add a pinch of salt and a bay leaf or a few peppercorns if desired. Bring the liquid just to a simmer over medium heat, then reduce heat so the surface shows gentle bubbles. Cook 10–15 minutes depending on thickness, until an instant-read thermometer in the thickest part reads 160–165°F and the juices run clear. Remove the chicken and let it rest a few minutes before shredding or chopping. Poaching yields moist, tender meat that blends well with the dressing.
Tips for Thai Chicken Salad Lettuce Wraps
- This salad keeps well: store in an airtight container in the refrigerator for up to three days. Keep the lettuce leaves separate until ready to serve if you want them crisp.
- Choose soft, cup-shaped lettuces such as Boston, Bibb or butter lettuce for easy wrapping and a pleasant tender bite.
- To vary the crunch and flavor, swap cashews for chopped peanuts, almonds or toasted sesame seeds. If using salted nuts, reduce added salt in the dressing.
- If you prefer less heat, start with half the chili garlic sauce, taste, then add more as needed. You can also substitute a mild sweet chili sauce or a touch of sriracha.
- For extra brightness, add fresh cilantro or mint right before serving; for color and texture, toss in shredded cabbage or cucumber slices.
Thai Chicken Salad Lettuce Wraps
These wraps combine tender chicken, crisp vegetables and a tangy, slightly spicy dressing. They’re quick to put together, travel well for lunches, and are adaptable to what you have on hand.
Ingredients
- 2 large chicken breasts, cooked and chopped or shredded
- 1/2 cup carrots, finely chopped (shredded carrots work well; chop them finer)
- 1/2 cup red pepper, finely chopped
- 1/4 cup green onion, finely chopped
- 1/4 cup unsalted cashews, finely chopped
- 1/3 cup mayonnaise
- 1 tbsp chili garlic sauce (adjust to taste)
- 1 tbsp lime juice
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp ground ginger
- Boston, Bibb or butter lettuce leaves for wrapping
Instructions
- In a large bowl, combine the cooked chicken, carrots, red pepper, green onions and cashews.
- In a smaller bowl, whisk together the mayonnaise, chili garlic sauce, lime juice, sugar, salt and ground ginger until smooth and well blended.
- Pour the dressing over the chicken mixture and stir thoroughly so the dressing coats all ingredients evenly.
- Spoon portions of the chicken salad into lettuce leaves, fold or roll the leaves, and serve immediately.
- Store any leftovers in an airtight container in the fridge for up to three days. Keep lettuce separate for best texture.
Nutrition (per serving)
Calories: 336 kcal | Carbohydrates: 10 g | Protein: 26 g | Fat: 21 g | Saturated Fat: 4 g | Sodium: 763 mg
Serving and variation ideas
Serve these wraps with lime wedges for an extra burst of acidity. They make a satisfying light lunch or a finger-food option for parties. For a grain option, serve the salad over a bed of mixed greens or alongside jasmine rice. To make it lighter, use a light mayonnaise or a blend of yogurt and mayo—keep in mind this will change the texture and flavor balance slightly.
More chicken and Thai-inspired recipe ideas
- How to Poach Chicken Breasts (simple poaching instructions)
- Cashew Chicken Salad (a variation with different dressing)
- One-Pot Thai Pasta (fusion-style pasta with Thai flavors)
- Thai Chicken Soup (a comforting, flavorful broth-based soup)
Thank you for reading. If you try these Thai Chicken Salad Lettuce Wraps, adjust the heat and sweetness to suit your taste and enjoy the fresh, balanced flavors.
