Marinated chicken is paired with crunchy seasonal veggies at Virginia Wesleyan University. The super-summery salad includes red peppers, carrots, Bermuda onions, peas, red cabbage, late-harvest butternut squash, shredded broccoli, crispy noodles and a sesame-ginger vinaigrette.

This Thai salad, created by Creative Dining Services, gets a spicy kick from Sriracha-blood orange vinaigrette. The blood orange shows up again in segments, set off by artistically crispy wonton chips.

Centerplate’s foodservice team at the Las Vegas convention center showcases Thai flavors in this dramatic curry bowl.

Created by Chef Alex Ong for the California Table Grape Commission, this salad is refreshment on a plate with julienned papaya tossed in lime juice, fish sauce and seasonings and combined with juicy grapes, mint, Thai basil and roasted cashews.

Aramark’s slaw is available at several accounts, providing a fresh side dish or base for protein with a cilantro-honey, part of Aramark’s Feed Your Potential 365 website, which features healthy new recipes. Get the recipe here.

Thai salads are a natural fit for the bowl trend. At Boston College, this bowl, served in the summer, combines a spicy piece of salmon with a sturdy Thai slaw and edamame.

Cold noodles are one of the greatest pleasures of Thai salads. At Liberty University, vermicelli noodles are tossed with fresh cabbage, matchstick carrots, julienned red pepper, cucumbers, cilantro and fresh mint with an Asian peanut dressing, micro greens and fried Thai basil.

Mango-mint dressing makes a fresh contrast to pork and greens in this Thai salad by the National Mango Board. Get the recipe here.

UMass hosted guest Chef Chai Siriyarn of Marnee Thai in San Francisco for a National Peanut Board event that featured this super-fresh salad with the firm bite of green mangos with pickled shallots, roasted peanuts and a sweet, tangy, spicy dressing.