Chopped Thai-Inspired Chicken Salad is a vibrant, crunchy, flavor-packed dish loaded with colorful veggies, juicy chicken, and a bold peanut-lime dressing that ties it all together. It’s everything you love about Thai flavors—sweet, spicy, tangy, and nutty—served in a refreshing, protein-rich salad that works perfectly for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
- Packed with bold, Thai-inspired flavor in every bite
- Crisp, crunchy texture from fresh chopped veggies
- Protein-rich and satisfying
- Perfect for meal prep—stays fresh for days
- Customizable with your favorite vegetables or proteins
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salad:
- Cooked chicken breast or rotisserie chicken, chopped or shredded
- Green cabbage or napa cabbage, finely shredded
- Red cabbage, finely shredded (optional for color)
- Carrots, julienned or shredded
- Red bell pepper, thinly sliced
- Cucumber, thinly sliced or julienned
- Green onions, sliced
- Cilantro, chopped
- Roasted peanuts or cashews, chopped
- Optional: fresh mint, chopped
For the peanut-lime dressing:
- Creamy peanut butter
- Soy sauce or tamari
- Lime juice
- Rice vinegar
- Honey or maple syrup
- Toasted sesame oil
- Garlic, minced
- Fresh ginger, grated
- Water (to thin the dressing)
- Sriracha or chili garlic sauce (optional for heat)
directions
- Make the dressing: In a bowl or jar, whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, garlic, ginger, and sriracha (if using). Add water a little at a time until the dressing reaches a pourable consistency.
- Prep the salad ingredients: Finely chop or shred all vegetables and herbs. Combine in a large mixing bowl with the cooked chicken.
- Toss the salad: Pour the dressing over the salad and toss well to coat evenly.
- Top and serve: Sprinkle with chopped peanuts and extra herbs. Serve immediately or chill for later.
Servings and timing
Serves 4
Preparation time: 20 minutes
Total time: 20 minutes
Variations
- Make it vegetarian: Replace chicken with edamame, tofu, or chickpeas.
- Add noodles: Mix in cooked rice noodles for a more filling salad.
- Use almond butter: A great substitute for peanut butter in the dressing.
- Make it low-carb: Skip carrots and use extra cabbage and cucumber.
- Add fruit: Mango or pineapple add a sweet, juicy contrast.
storage/reheating
Store undressed salad in an airtight container in the refrigerator for up to 4 days.
Store dressing separately and toss just before eating to keep the salad fresh and crunchy.
Not intended for reheating—this salad is best enjoyed cold.
FAQs
Can I use rotisserie chicken?
Yes, it’s a great shortcut and adds delicious flavor.
Is this salad spicy?
Not by default, but you can make it spicy by adding sriracha or chili flakes to the dressing.
Can I make the dressing ahead of time?
Absolutely! It keeps well in the fridge for up to 5 days.
What kind of cabbage works best?
Green, napa, or red cabbage all work well—use a mix for color and texture.
Can I add grains to this salad?
Yes—try quinoa, farro, or brown rice for a heartier version.
How do I shred the vegetables quickly?
A mandoline, food processor, or pre-shredded veggie mix can save time.
Can I use a different nut for the topping?
Definitely—try cashews, almonds, or sunflower seeds.
Is the dressing gluten-free?
Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
Can I freeze the salad?
No, the fresh vegetables won’t hold up in the freezer.
What’s a good side dish for this?
Spring rolls, dumplings, or a light soup pair well with this salad.
Conclusion
Chopped Thai-Inspired Chicken Salad is a delicious, nutrient-rich dish that delivers bright, bold flavors and satisfying crunch. With a creamy, tangy peanut dressing and crisp vegetables, it’s a refreshing way to enjoy a healthy, protein-packed meal. Whether you’re meal prepping or feeding a crowd, this salad is a go-to favorite you’ll want to make again and again.
Description
This Thai-inspired chopped chicken salad is fresh, crunchy, and full of bold flavor thanks to a creamy peanut-lime dressing. It’s loaded with veggies, tender chicken, and herbs for a protein-packed, vibrant meal that’s perfect for lunch or dinner.
For the Salad:
For the Peanut Dressing:
-
Make the Dressing:
In a small bowl, whisk together all dressing ingredients until smooth and creamy. Add warm water a little at a time to thin to desired consistency. -
Assemble the Salad:
In a large mixing bowl, combine cooked chicken, green and red cabbage, bell pepper, carrots, cilantro, and green onions. -
Dress the Salad:
Pour the peanut dressing over the salad and toss to coat everything evenly. -
Serve:
Top with chopped peanuts and extra herbs if desired. Serve immediately or chill for 15 minutes to let flavors meld.
Notes
-
Great for meal prep—store salad and dressing separately until ready to eat.
-
Make it vegetarian by swapping chicken for edamame or crispy tofu.
-
Add chopped mango or cucumber for a refreshing twist.
