Sweet & Spicy Thai Chicken Salad

Front view of diagonally sliced Sweet & Spicy Thai Chicken Salad Sandwich stacked on top of white plate. Glass of apple juice behind the plate.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This Sweet & Spicy Thai Chicken Salad is bright and flavorful, naturally gluten-free, and perfect for a quick and easy light lunch! It’s loaded with fresh coriander and spring onion, and is a little sweet and spicy thanks to Thai Sweet Chili Sauce!


  • 2 Skinless Boneless Chicken Breasts (about 400g) – cooked and shredded or diced
  • 1 TBLS Thai Sweet Chili Sauce (I use Amoy’s)
  • ¾ cup Mayonnaise (you can use Light Mayo or substitute with Greek Yogurt if desired. Check to make sure your mayo is gluten-free if needed.)
  • 2 TSP Sriracha Sauce
  • 1 + ¼ TSP freshly squeezed Lemon Juice
  • 1 TBLS Coriander – chopped
  • 1 Spring Onion (Scallion) – chopped
  • 2 Garlic Cloves – minced
  • ¾ TSP Smoked Paprika
  • ¾ TSP Coarse Ground Black Pepper
  • ¼ TSP Kosher Salt
  • ¼ TSP Garlic Powder
  • ¼ TSP Onion Powder
  • ¼ TSP Chicken Powder (optional – I recommend Lee Kum Kee’s Premium Chicken Bouillon Powder without MSG)
  • ¼½ TSP Ground Cayenne, to taste
  • ¼½ TSP Crushed Red Chili Pepper Flakes, to taste


  1. For the Chicken: Add the chicken breasts to a pot of boiling water and cook until done – about 10-13 minutes depending on the size of the chicken breasts. Remove the chicken from the heat and drain the water. Set aside in a bowl and allow the chicken to completely cool. Once cool enough to handle, shred the chicken either by hand or with two forks.
  2. Chopping: Chop up the coriander, scallion and garlic.
  3. For the Sweet & Spicy Thai Chicken Salad: Add all the ingredients to a large bowl and mix with a spoon until everything is fully combined.
  4. To Serve: Spread the chicken salad on your favorite type of bread, a tortilla to make a wrap, or spoon into Butter or Bibb lettuce to make lettuce cups, or top off your salad with it. Add your favorite sandwich toppings (I used sliced red onions, tomatoes, butter lettuce, and pepper jack cheese) and enjoy!


  1. You can use a meat thermometer to ensure that the chicken is fully cooked. It should read 165° F/75°C when you insert it into the thickest part of the chicken breast once it’s fully cooked through. Another way to check if the chicken is cooked properly is to poke the piece with a fork to see if the juices that run are white/clear. If it’s pink/reddish, allow it to cook for a little longer.
  2. This chicken salad can be stored in an airtight sealed container in the fridge for 3-5 days.
  3. I used chicken powder, which enhances the flavors in the chicken salad but it’s optional and you can just add more salt to taste (since the chicken powder is slightly salty) if you don’t have it on hand. Also, if needed and using, make sure to check that the chicken powder you are using is gluten-free.
  4. Feel free to use less ground cayenne and crushed red chili flakes if you prefer less heat.