Bright, crunchy, and absolutely packed with flavor, this Chopped Thai-Inspired Chicken Salad has become my go-to when I’m craving something super satisfying yet healthy. Bursting with a rainbow of fresh veggies, tender chicken, and the creamiest peanut dressing, it’s a foolproof dish that’s perfect for lunch, meal prep, or a casual dinner. Every bite layers sweet, savory, tangy, and nutty flavors, making it impossible to eat just one serving. If you’re ready to shake up your salad routine, this playful recipe is about to become your new obsession.

Chopped Thai-Inspired Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

The brilliance of a Chopped Thai-Inspired Chicken Salad comes down to a handful of vibrant, simple ingredients working together in perfect harmony. Each element adds its own flair—crispness, freshness, or richness—to ensure every forkful is packed with color, crunch, and flavor.

Chicken breast: Use rotisserie or leftover grilled chicken for convenience and tender, juicy protein.
Green cabbage: Offers great crunch and a mild peppery bite that soaks up flavor beautifully.
Red cabbage: Adds a lovely pop of color plus a heartier, earthy crunch.
Carrots: Their sweet crispness balances out the savory, nutty notes of the salad.
Red bell pepper: Brings juicy freshness and a slightly sweet punch to the mix.
Cucumber: A refreshing contrast that cuts through the richness of the peanut dressing.
Green onions: A sprinkle for a zippy bite that instantly perks up the whole bowl.
Fresh cilantro: An absolute must for that classic Thai-inspired herbaceousness.
Chopped roasted peanuts: Crunchy and rich, these add the final flourish and extra punch of peanut flavor.
Lime wedges: Squeeze them over just before eating for a bright, tangy finish.

Creamy peanut butter (for dressing): The backbone of the dressing, providing luscious, nutty depth.
Soy sauce: Adds saltiness and umami, tying the salad components together.
Honey: Just enough sweetness to balance everything out.
Rice vinegar: A subtle tang that keeps the flavors crisp and lively.
Lime juice: Freshly squeezed for irresistible tartness and fragrance.
Sesame oil: A few drops will transport your tastebuds right to your favorite Thai spot.
Garlic: Finely minced for a gentle kick and aromatic background.
Fresh ginger: A bit of grated ginger brings wonderful warmth and depth.
Warm water: Just a splash or two helps the dressing reach that pourable, creamy consistency.

How to Make Chopped Thai-Inspired Chicken Salad

Step 1: Prep Your Produce and Chicken

Start by shredding or chopping your cooked chicken breast into bite-sized pieces. Then, break out your favorite chopping board and slice the green and red cabbages into fine shreds (pro tip: a mandoline makes this a breeze if you have one!). Peel and grate your carrots, thinly slice the red bell pepper, chop the cucumber into half-moons, mince your green onions, and chop the fresh cilantro. Having everything prepped and ready to toss means your Chopped Thai-Inspired Chicken Salad will come together in minutes.

Step 2: Whisk Up the Creamy Peanut Dressing

In a small bowl, combine the peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, minced garlic, and grated ginger. Whisk everything until it forms a glossy, smooth paste. Gradually add warm water, a tablespoon at a time, until you reach that perfect pourable consistency—a thick but drizzle-ready dressing that clings to every shred of vegetable and chicken.

Step 3: Toss and Build the Salad

Grab your biggest mixing bowl and pile in all your prepped ingredients: chicken, green and red cabbage, carrots, bell pepper, cucumber, green onions, and cilantro. Give everything a gentle but thorough toss so the colors and textures are evenly distributed. It’s a joy to see the salad come to life at this point.

Step 4: Dress and Finish with Crunch

Pour that luscious peanut dressing over the salad and toss, toss, toss! Make sure everything is evenly coated so every forkful is loaded with flavor. Finish by sprinkling chopped roasted peanuts over the top and tuck a few lime wedges onto the side—because who doesn’t love an extra burst of zesty citrus just before digging in?

How to Serve Chopped Thai-Inspired Chicken Salad

Garnishes

A handful of extra chopped cilantro and a few more roasted peanuts add beautiful color and unbeatable crunch. For a little extra heat, a scattering of sliced red chilies or a dash of chili flakes is a fun way to customize it to your spice preference. And never underestimate the power of a fresh lime wedge or two—they really make the flavors pop!

Side Dishes

This Chopped Thai-Inspired Chicken Salad is hearty enough to stand on its own, but if you want to round out your meal, try serving it with a bowl of steamed jasmine rice or a side of crispy wonton chips for scooping. For a lighter pairing, simple chilled edamame or a refreshing fruit platter with pineapple and mango complements the bright, bold salad flavors.

Creative Ways to Present

If you want to get a little playful, try serving your salad in lettuce cups for bite-sized appetizers, or stuff it into a wrap or pita for a grab-and-go lunch. Need to impress for a potluck? Layer the salad components in a clear trifle bowl to show off its rainbow of textures and hues. However you spin it, Chopped Thai-Inspired Chicken Salad looks as good as it tastes!

Make Ahead and Storage

Storing Leftovers

Leftover Chopped Thai-Inspired Chicken Salad keeps beautifully in an airtight container in the refrigerator for up to two days. The vibrant veggies will soften slightly as they soak up the dressing, but the flavors often deepen and become even more delicious. If prepping in advance, keep the dressing separate until you’re ready to eat for the best texture.

Freezing

While you can freeze cooked chicken on its own, this salad isn’t a great candidate for freezing once assembled because the fresh veggies will lose their crunch and turn watery when thawed. If you do want to prep ahead, freeze just the chopped chicken and make the rest fresh when cravings strike.

Reheating

No need to reheat here—Chopped Thai-Inspired Chicken Salad is best served cold or at room temperature, making it a fuss-free addition to any meal plan. If you’ve refrigerated the salad, let it sit out for a few minutes before serving to take off the chill and wake up the flavors.

FAQs

Can I make Chopped Thai-Inspired Chicken Salad vegetarian?

Absolutely! Swap the chicken for crispy tofu, tempeh, or a generous scoop of shelled edamame. All of these alternatives hold up wonderfully to the flavorful peanut dressing and keep the dish every bit as filling and vibrant.

How far in advance can I prep the salad?

You can chop the veggies and chicken a day before and refrigerate them separately. The dressing can also be made ahead and kept in a jar. Toss everything together just before serving to ensure maximum crunch.

What’s the best way to shred the cabbage?

A sharp chef’s knife works great, but if you want super thin, restaurant-quality shreds, a mandoline slicer is your best friend. Just be sure to use the safety guard—those blades are no joke!

What if I don’t have fresh ginger?

If fresh ginger isn’t on hand, you can use 1/4 teaspoon ground ginger in a pinch. The bright heat of fresh root is best, but the dried version works nicely in the dressing too.

Is the salad spicy?

This Chopped Thai-Inspired Chicken Salad isn’t spicy as written, but it’s easy to add heat. Stir in a pinch of red pepper flakes to the dressing or garnish with sliced chilies as desired.

Final Thoughts

If you’re looking for a meal that’s as delicious as it is beautiful, you owe it to yourself to try Chopped Thai-Inspired Chicken Salad. Every forkful is a celebration of crisp vegetables, savory protein, and an irresistible dressing you’ll want to drizzle on everything. Whip up a batch, and get ready to fall in love with salad all over again!

Chopped Thai-Inspired Chicken Salad Recipe