Patti Thai’rific Chicken Salad

Patti Thai’rific Chicken Salad is my copycat or DIY version of the Chicken Salad Chick recipe with sesame, ginger, carrots and cashews.

Patti Thai’rific Chicken Salad

By Sue Lau | Palatable Pastime

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Patti Thai’rific Chicken Salad is my recipe of the day. This is a copycat version of the seasonal Thai chicken salad served at Chicken Salad Chicks. I did a side by side taste test and mine is very close.

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Recently someone was asking me about this version of their chicken salad. Strangely enough, I wasn’t even aware of it being on their menu. I promised to get up there and grab some to give it a taste. And I did.

I noticed some flavors similar to the Copycat Trader Joe’s Thai Lime and Chili Cashews recipe I did earlier. So I did use that in this recipe. That one is not too much trouble to make if you can get Thai lime leaves. Otherwise you can grab some cashews at Trader Joe’s.

Beyond that, it is not dissimilar to the Classic Carol salad, although there are changes. I really like the salad and am glad I got the heads up to be able to make it before they take it off the menu. It is a seasonal or limited time recipe there.

Patti Thai’rific Chicken Salad

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Patti Thai’rific Chicken Salad

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Patti Thai'rific Chicken Salad

Sue Lau
5 from 8 votes
Prep Time 15 minutes
Cook Time 10 minutes
Pressure release 10 minutes
Course Main Course
Cuisine American, Asian, Thai
Servings 4
Calories 617 kcal


  • 1 Instant Pot or Electric Pressure Cooker



  • 1 pound chicken breast tenders/tenderloins
  • 1 tablespoon granulated chicken bouillon
  • 1 tablespoon ranch dressing mix
  • 1 cup water

Salad and Dressing:

  • 6 tablespoons water or chicken cooking liquid
  • 1/3 cup Thai Lime & Chili Cashews chopped
  • 1/4 cup finely grated carrot
  • 1 tablespoon chopped cilantro
  • 1 scallion minced
  • 1 cup mayonnaise
  • 3 teaspoons granulated sugar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon Thai seasoning loose in container of cashews
  • 1/2 teaspoon salt


  • Place chicken tenders in Instant Pot with water, bouillon and ranch dressing mix.
  • Place the lid on the cooker and set to seal.
  • Cook at pressure on the high setting for ten minutes; use the quick release.
  • Remove chicken and drain; when cool enough to handle, shred the chicken.
  • Mix the chicken with the salad and dressing ingredients, stirring to mix well.
  • Serve as a salad or in sandwiches.


From the kitchen of


Calories: 617kcalCarbohydrates: 10gProtein: 27gFat: 52gSaturated Fat: 8gPolyunsaturated Fat: 27gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 96mgSodium: 1371mgPotassium: 549mgFiber: 1gSugar: 5gVitamin A: 1449IUVitamin C: 3mgCalcium: 25mgIron: 2mg
Keyword Chicken Salad Chick recipes, Copycat Recipes
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2 responses

  1. Hi there!! I was excited to find this copycat recipe, because this is my favorite chicken salad that Chicken Salad Chick makes. However, I don’t have an instant pot. Could this been done on stove top or in a crockpot? If so, how could I go about cooking the chicken?

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