Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chopped Thai-Inspired Chicken Salad Recipe

Chopped Thai-Inspired Chicken Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 29 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Thai-Inspired
  • Diet: Non-Vegetarian

Description

This Chopped Thai-Inspired Chicken Salad is a vibrant and flavorful dish that combines tender chicken with a mix of colorful vegetables, topped with a creamy peanut dressing. It’s a perfect balance of textures and tastes, making it a satisfying and nutritious meal.


Ingredients

Main Salad:

  • 3 cups cooked chicken breast (shredded or chopped)
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper (thinly sliced)
  • ½ cup chopped cucumber
  • ¼ cup chopped green onions
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped roasted peanuts
  • lime wedges for serving

For the Dressing:

  • ¼ cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1 clove garlic (minced)
  • 1 teaspoon grated fresh ginger
  • 23 tablespoons warm water (to thin as needed)


Instructions

  1. Main Salad: In a large bowl, combine the chicken, green and red cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.
  2. Dressing: In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and ginger. Add warm water gradually to reach a smooth, pourable consistency.

  3. Pour the dressing over the salad and toss well to coat everything evenly.
  4. Top with chopped peanuts and serve with lime wedges on the side.

Notes

  • For a vegetarian version, substitute the chicken with crispy tofu or edamame.
  • This salad can be made ahead and stored in the fridge for up to 2 days; just keep the dressing separate until ready to serve.