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Giada's Thai-Inspired Chicken Salad
Ceasar salad
chickaz / Getty Images stock
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Prep time:

I love this salad because it has wonderful, fresh flavor and a big, satisfying crunch. The toasted nuts, crisp vegetables and crushed potato chips really amp up the taste and texture.

Technique tip: To toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350°F oven for 8-10 minutes until lightly golden. Cool completely before using.


  • Salad

    • 1 large carrot, peeled
    • 3 cups shredded Napa cabbage (from 1 small cabbage)
    • 3 cups shredded romaine lettuce, from 1 small lettuce
    • 1 small red bell pepper, seeded and deveined, thinly sliced
    • 2 tablespoons Thai basil or fresh mint, chopped
    • 2 cups thinly sliced, store-bought rotisserie chicken (about 2 small chicken breasts)
    • 1/2 cup slivered almonds, toasted
    • 1 tablespoon toasted white or black sesame seeds
  • Dressing

    • 3 tablespoons vegetable oil
    • 1 teaspoon toasted sesame oil
    • 1 tablespoon tamari
    • 1 tablespoon rice vinegar
    • 1/4 teaspoon ground dried ginger
    • 1/2 teaspoon sugar
    • 1/2 teaspoon kosher salt
    • 1/2 cup crushed potato chips


For the salad:

Using a vegetable peeler, shave the carrot and place in a large salad bowl. Add the cabbage, lettuce, pepper, Thai basil, chicken, almonds and sesame seeds.

For the dressing:

In a small bowl, whisk together the vegetable oil, sesame oil, tamari, vinegar, ginger, sugar and salt until smooth.

To serve:

Pour the dressing over the salad and toss well. Garnish with the potato chips and serve.

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