Whisk together all of the Thai dressing ingredient in a small bowl and put to one side.
Peel and slice the carrots into matchsticks. De-seed and thinly slice the red bell pepper, cut the radishes into small matchsticks.
Use a spiralizer to make courgetti (zucchini) noodles. If you haven’t got one, you could use a knife to carefully cut it into long, thin slices.
Place the carrot, red pepper, radishes, courgette, shredded chicken, sliced spring greens and spring onions into a large bowl. Toss everything together.
Drizzle over the Thai dressing and and serve immediately topped with sesame seeds and fresh coriander.
Note: if you want to make this ahead, you can cover and refrigerate the salad and the dressing separately. Mix together right before serving.
Can I make Thai chicken salad ahead?
Yes! Make the salad the dressing, but don't pour the salad on the dressing. Cover them separately and refrigerate for a day or two, then pour on the dressing before serving..
Can I make Thai chicken salad gluten free?
Yes, replace the soy sauce with tamari - it'll taste just as good..
Can I use rotisserie chicken?
Absolutely. I'm all for the time-savers!.
Can I serve it warm?
Yes. Heat a splash of oil in a wok, add all of the salad ingredients, except the sesame seeds. Heat for a couple of minutes until hot throughout, but still crunchy. Pour in the sauce, heat through, tossing everything together, and serve topped with sesame seeds..
I'm on keto/low carb/sugar-free - can I replace the honey in the dressing?
Yes, I've replaced the honey with 3 tsp erythritol before now, and it worked great..Nutritional Information is per serving: (you can knock off 11.3 carbs per serving by removing the honey from the dressing).