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Authentic Thai Lemongrass Chicken Salad in a bowl

Authentic Thai Lemongrass Chicken Salad Takes You to Thailand

This Authentic Thai Lemongrass Chicken Salad is healthy, filling, and bursting with flavors! Think delicious, then spice it up a notch!

Large salad bowl of thai salad

One of my “go-to” foods, especially for delivery is Thai food! Thai food has so many intricate flavors ranging from an array of herbs, curries, spices, aromatics, and heat! Realistically, there is nearly something for everyone to enjoy! One of my MANY favorite dishes, is Chicken Larb. If you don’t know what chicken larb is, it’s essentially a ground chicken salad with ginger, lemongrass, red onion, Thai peppers, and peanuts served with fresh cabbage. And with “larb” being Thai for “finely chopped”, it’s almost self-explanatory. If you’re curious, Woks of Life has a more in depth explanation of it. This Authentic Thai Lemongrass Chicken Salad gains its inspiration from the wonderful Thai Chicken Larb.

The “Delecta-Bowl” Thai Salad

I served this Authentic Thai Lemongrass Chicken Salad last night to my wife with rave reviews. As said in my teaser, “its healthy, filling, and bursting with flavors.” It truly is all the above, it’s one of those salads where you walk away totally satisfied and full! Let’s discuss why:

Grilled Thai Chicken with Thai Lemongrass Vinaigrette/Marinade

Grilled Lemongrass Chicken

This wonderful protein is realistically a standalone recipe. This chicken can be served with rice, in a salad (obviously), or as a fantastic bahn mi sandwich! As with all proteins, this chicken will keep you filled and satisfied. Generally, chicken thighs are my personal preference. Thighs are a bit fattier, so they’re more flavorful and tender. Again, it’s a preference, feel free to use chicken breasts if you’re looking for something leaner.

Close up of salad with bamboo shoots, celery, carrots, cucumbers, ginger, cabbage, radicchio

The Veggies

One would rarely thinks of fresh veggies as “hearty,” but this salad mixture is. It’s loaded with celery, carrots, cabbage, radicchio, and cucumbers. The sprinkling of basil, mint, cilantro, lime, peanuts, jalapeno, and ginger additionally bring out all the refreshing brightness one could possibly muster!

Authentic Thai Lemongrass Chicken Salad

The Noodles-

The rice noodles in this Thai Grilled Lemongrass Chicken Salad bring in a solid foundation to build a salad bowl. While all the pops of flavor are ridiculously tasty, the noodles bring in a nice neutrality to help absorb the dressing and break up the flavors. Acting as the carbohydrates, these simple rice noodles are a naturally easy addition. Readily available at pretty much any major grocery store chain, including Walmart, I used Dynasty Maifun Rice Sticks. I know you’ve seen them! Soak them in hot water for 10 minutes (with a little salt) and you’re set! Out of noodles? Try the cabbage-chicken mix over rice, topped with the dressing.

The Thai Lemongrass Dressing of this Authentic Thai Lemongrass Chicken Salad

This is Thai Lemongrass Dressing is one of my favorite dressings. I know I keep using the word bright, but that’s what it is. It’s a lively, flavorful dressing that can also be used as a marinade! The base flavors are sweet, ginger, lemongrass, garlic, chili paste, rice wine vinegar, lime, and fish sauce. A little brininess helps “Thai” all the flavors together!

Cut and Paste

What I like about this salad is the cohesion of flavors. Each bite is a little different, but they all meld so perfectly with the abundance of freshness. While I think this salad is darn near perfect, I know some fellow eaters are spice averse, while others avoid cilantro, etc… I know I’m personally not very found of fish sauce – Anything too fishy and I run for the hills! In that, removing a flavor or adding more of an ingredient vs another will not throw off the overall balance of this wonderful dish! Though, I still recommend the original recipe!

Authentic Asian Lemongrass Chicken Salad in Large Bowl

In Conclusion of this Authentic Thai Lemongrass Chicken Salad

We’ve learned that “larb” means chopped in Thai. Additionally, gai means chicken. The confusing bit is that “moo” means pork, while “neua” is beef. And further still, Nom Sod is a ground pork salad, which is similar but different… Don’t quote me on this, but Larb is Northern Thai/Laotian while Nom Sod is Southern Thai. Either way, the next time you’re at your favorite Thai restaurant, you can navigate that menu like a pro!

Keeping this post short and sweet, feel free to mix and match your ingredients, have fun and ENJOY!

If You Like This Thai Grilled Lemongrass Chicken Salad, Check Out:

Tips and Tricks for this Authentic Thai Lemongrass Chicken Salad

  • One of my favorite tools in the kitchen is my cheap ginger grater. When looking for a ginger grater, the most effective ones have a metal grater. I’ve tried the ceramic and plastic ones, but they don’t grate as easily. Here’s the one that I like: Stainless Steel Ginger Grater. The easiest way to clean it is with a toothbrush or vegetable brush, otherwise fibers get caught in the teeth.
  • If you don’t have fresh lemongrass or ginger readily available, you should be able to find at your local grocer Gourmet Garden Ginger and Lemongrass Stir-In Paste. They’re usually in the refrigerated produce section next to prepackaged herbs.
  • You can make every component of this salad in advance. It should remain fresh for about three days. Keep everything separated and refrigerated in airtight containers. Combine the salad, noodles, dressing, and chicken just before serving.
  • The easiest way to mince your fresh lemongrass is with a handheld immersion blender. Cut the lemongrass into half inch pieces after removing the exterior tough lemongrass blades. Place the lemongrass in a small bowl and blend with your other liquid ingredients, in this case use the oil, rice wine vinegar, and mirin – It’ll also help infuse the flavor in the oil. If you don’t own an immersion blender yet, I use this Cuisinart Corded Hand Blender. I find cords are easier than the cordless, which would be perpetually low on battery.
  • If you don’t have a grill, airfry or bake your chicken on a parchment lined baking sheet at 425°F for 12-15 minute per side. The internal temperature should be 165°F or at least 145°F for 9 minutes according to Epicurious and the CDC. Either way will kill any potentially harmful bacteria. Once done, let the chicken cool and setup for minimally 10 minutes, preferably 15 to 20 minutes to retain maximum moisture.
  • No time for making the chicken? Sub it for frozen, store bought, pre-grilled chicken tenders or sliced rotisserie chicken. The delicious lemongrass dressing will be so delicious that nobody will question whether you made the chicken yourself!
  • If you want your carrots to be sweeter soak them in sugar water after slicing for 20 minutes (usually use 3 Tbsp/1 Cup water).

Authentic Thai Lemongrass Chicken Salad

4.4 from 5 votes
Course: Dinner, SaladsCuisine: Thai


Prep time


Cooking time



A Simple Authentic Thai Lemongrass Chicken Salad that is all around healthy, filling, and bursting with flavors! Think delicious, then spice it up a notch with some authentic Thai flavors!

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  • Thai Lemongrass Dressing/Chicken Marinade
  • 2 Lbs Boneless Chicken Thighs or Breasts

  • 1 Tbsp Fresh Grated Ginger

  • 1 Tbsp Fresh Crushed Garlic

  • 1 Tbsp Chili Paste

  • 1/3 Cup Rice Wine Vinegar

  • 1/3 Cup Mirin

  • 1 tsp Lime Zest (one large lime)

  • 1/4 Cup Lime Juice (one large lime)

  • 1 Tbsp Lemongrass- Finely Minced or Emulsified with the Rice Wine and Mirin)

  • 1 tsp Ground Coriander

  • 2-1/2 tsp Himalayan Pink Salt

  • 3 Tbsp Avocado Oil (or a neutral oil like Canola)

  • 1 Tbsp Fish Sauce

  • Thai Salad
  • 6.75 oz Maifun Rice Noodles/Sticks- Soaked in hot water for 10 minutes

  • 1 Tbsp Fresh Ginger- Fine Matchsticks

  • 1-1/2 Cups Celery- Finely Scalloped

  • 1-1/2 Cups Carrots- Shredded, Matchsticks, or Spiralized

  • 1-1/2 Cups Persian Cucumbers- Medallions

  • 3 Cups Green Cabbage- Thinly Sliced

  • 1 Cup Radicchio- Chopped

  • 8 oz Bamboo Shoots

  • 1/4 Cup Fresh Jalapenos- Halved and Sliced

  • 1/3 Cup Red Onion- Slivered

  • 2 Tbsp Fresh Mint- Finely Chopped

  • 1/3 Cup Basil- Roughly Chopped

  • 1/2 Cup Basil- Roughly Chopped

  • 1 Tbsp Lime Juice

  • 1/2 Cup Peanuts (Optional)

  • Lime Wedges (Optional)


  • Thai Lemongrass Dressing/Chicken Marinade
  • Combine all the ingredients in a medium sized bowl, except the chicken.
  • Separate the sauce in half. Half for dressing, the second half for marinating the chicken. Let the chicken marinate for preferably an hour or two before cooking.
  • Place the chicken in a container, pour on the marinade and let the chicken marinade for 1-2 hours.
  • Grill the chicken on medium high heat for approximately 6 minutes per side, brush on the leftover marinade after flipping the chicken. The internal temperature should be 165°F (see Tips and Tricks for further details).
  • Remove the chicken and let it rest for 15 minutes before slicing it.
  • Thai Salad
  • In a large bowl combine everything but the peanuts, lime, lime juice, and rice noodles.
  • When ready to serve, add the lime juice and peanuts, then toss the salad.
  • Plate the rice noodles with the salad on top, garnish with sliced chicken and peanuts.
  • Pour on the separated Thai dressing and serve.
  • Enjoy this healthy deliciousness!


  • If you don’t have access to a grill, feel free to airfry or bake your chicken. Further explanation is in the Tips and Tricks section of the post.

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