Thai Crispy Shrimp & Chicken Salad
Crunchy mixed seafood and chicken with a tangy chili-lime dressing and fresh herbs. A restaurant-style Thai salad you can make in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 248
- Protein
- 38g
Ingredients
- ½ lb shrimp, peeled and deveined
- ½ lb chicken breast, diced into bite-sized pieces
- 1 whole lime (juiced + zested)
- 1.5 tbsp Thai chili paste (or sriracha)
- 1 tbsp fish sauce
- 3 cups mixed greens (lettuce, spinach, cabbage)
- ½ cup fresh herbs (cilantro, mint, basil)
Instructions
- 1
Pat shrimp and chicken dry with paper towels. Season both with salt and black pepper.
- 2
Heat 1 tbsp oil in a large skillet over high heat until it shimmers, about 90 seconds.
- 3
Add shrimp and cook without stirring until pink and opaque, about 2 minutes per side. Transfer to a plate.
- 4
In the same skillet, add chicken and cook, stirring occasionally, until no pink remains and edges brown, ~5 minutes.
- 5
Whisk lime juice, chili paste, and fish sauce in a small bowl until smooth.
- 6
Toss greens with dressing in a large bowl. Top with shrimp, chicken, and fresh herbs. Serve immediately.
Tools you’ll need
- 12-inch skillet
- small bowl for dressing
- large salad bowl
- whisk
- paper towels
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