Lunch
Lime-and-herb Thai chicken salad
Shredded chicken, cabbage, mint, cilantro and basil in a zesty lime-chile dressing.
- Full recipe
- 2 servings
- Serving size
- 1 of 2 equal portions of the full recipe
- Servings per batch
- 2
Servings to prepare changes how much you cook; it never changes the size of one serving. My portion (in My Week) changes your planned nutrition.
Ingredients
Preparing: 2 servings
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Sweetness choices — tap to lower sugar
Use the listed ingredients and amounts. Nutrition, saved shopping and meal planning remain based on this version.
Preparation guidance only. When a supported swap is chosen, Nutrition per serving below shows the adjusted values; filters, sugar screening, exports, Shopping and My Week stay based on the written recipe. A different sweetener does not establish diabetes suitability; total carbs, portion and verified sugars still matter.
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Instructions
Heart-healthy tips
- Cook chicken to 165°F / 74°C.
- Use reduced-sodium soy sauce and only a splash of fish sauce; lime, herbs and chiles carry the flavor.
Storage & Meal Prep Tips
Applies to: Prepared salad with a creamy or protein base, after mixing. Times assume safe preparation, prompt cooling when needed, a refrigerator at 40°F / 4°C or below, and a freezer at 0°F / -18°C or below.
Refrigerator: After mixing: refrigerate and use within 3–4 days.
Freezer: Does not freeze well. Egg, chicken, tuna and creamy salads generally do not freeze well — the dressing separates. This is a quality limit, not a safety one.
To reheat or serve: Serve cold, straight from the refrigerator.
Meal prep tip: Keep chilled until serving and refrigerate within 2 hours of making.
Storage guidance sources
Category guidance matched to this recipe's preparation state; sources checked 2026-10-24. This is not a laboratory shelf-life test of the exact recipe.
Complete the meal
Sides chosen to complement this dish — nothing it already has.
Mango with lime
Fruit side
Farro vegetable salad
Grain & bean side
Fresh mozzarella pearls
Cheese side