Chopped Thai-Inspired Chicken Salad Recipe
Get ready to fall head over heels for this Chopped Thai-Inspired Chicken Salad, a vibrant medley of colorful veggies, tender chicken, and an irresistibly creamy peanut dressing. If you crave big flavors and plenty of crunch, this salad absolutely delivers, blending tangy, sweet, and savory notes with satisfying protein and freshness in every bite. Whether you’re planning a lively family lunch, meal prepping for the week, or just searching for a new go-to healthy favorite, this salad promises layers of texture and a zingy burst you’ll crave again and again.
Ingredients You’ll Need
Every ingredient in this recipe has a role to play, whether it’s adding crunch, sweetness, freshness, or that signature Thai-inspired flavor. Here’s why you shouldn’t skip a thing—these simple, everyday ingredients come together in the most magical way.
- Cooked chicken breast (3 cups, shredded or chopped): The star protein, keeping the salad hearty and filling; rotisserie chicken works great for speed!
- Green cabbage (2 cups, shredded): Brings a crunchy base and a subtle peppery taste that soaks up the dressing beautifully.
- Red cabbage (1 cup, shredded): Adds gorgeous color and an extra dose of crunch, plus a slight sweetness.
- Carrots (1 cup, shredded): For natural sweetness and crunch—pre-shredded makes this salad even easier.
- Red bell pepper (1, thinly sliced): Vibrant color, crisp texture, and a gentle sweetness that pairs perfectly with the creamy peanut dressing.
- Cucumber (½ cup, chopped): Delivers refreshing, cool notes and welcome contrast to the heartier ingredients.
- Green onions (¼ cup, chopped): Bright, sharp flavor that brings everything together without overpowering.
- Fresh cilantro (¼ cup, chopped): Lends classic Thai herby freshness and lifts up all the other flavors.
- Roasted peanuts (¼ cup, chopped): That all-important finishing crunch—if you toast them lightly, the flavor pops even more!
- Lime wedges (for serving): A final squeeze perks up the dish and ties all the flavors together.
- Creamy peanut butter (¼ cup): Creates a creamy, nutty base for the dressing and helps everything cling together.
- Soy sauce (2 tablespoons): Adds umami depth; use tamari if you’re gluten-free.
- Honey (1 tablespoon): Blends in just a touch of sweetness, balancing out the tang from the vinegar and lime.
- Rice vinegar (1 tablespoon): Brightens and sharpens the entire dressing, making it sing.
- Lime juice (1 tablespoon): For zippy, citrus-y goodness that’s unmistakably Thai-inspired.
- Sesame oil (1 teaspoon): A little goes a long way—this gives the dressing authentic warmth and toastiness.
- Garlic (1 clove, minced): Adds punchy aromatic flavor (don’t skip it—it really makes a difference!).
- Fresh ginger (1 teaspoon, grated): Lends an unmistakable zing that wakes everything up.
- Warm water (2–3 tablespoons, as needed): Helps thin the dressing so it coats every nook and cranny.
How to Make Chopped Thai-Inspired Chicken Salad
Step 1: Get All Your Fresh Ingredients Prepped
Start by gathering all your vegetables and giving them a quick wash and dry—this ensures your shredded cabbage, carrots, peppers, and cucumbers are at their crunchiest. Shredding and chopping ahead of time makes the final assembly a total breeze, and gives you those perfect bite-sized pieces that make this Chopped Thai-Inspired Chicken Salad so satisfying. If you want to save time, pre-shredded veggies from the store are perfect here.
Step 2: Mix the Main Salad
Grab your largest mixing bowl and combine the cooked chicken, both cabbages, carrots, red bell pepper, cucumber, green onions, and fresh cilantro. Give it all a thorough toss so the colors and textures are beautifully mingled. This step instantly makes the salad look vibrant and inviting, with each ingredient distinct yet ready to soak up all the flavor coming next.
Step 3: Whisk Up the Dreamy Peanut Dressing
In a smaller bowl, scoop in the creamy peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, minced garlic, and grated ginger. Whisk everything together into a thick and luscious mixture. Add warm water gradually—start with two tablespoons and add a little more if needed—until you have a smooth, pourable dressing that’s just perfect for drizzling. Taste and adjust any seasoning to match your mood!
Step 4: Dress and Toss
Now comes the fun part! Pour the peanut dressing over the salad ingredients in your big bowl. Using tongs or two large spoons, toss everything very well so every bit of chicken and every veggie chunk is evenly coated. The creamy dressing should slick each piece beautifully, with little pools gathering at the bottom—so make sure to scoop from there for max flavor.
Step 5: Finish with the Crunchy Extras
Sprinkle the chopped roasted peanuts over the top for that irresistible crunch. Arrange a few lime wedges around the edge or on the side so everyone can squeeze on extra brightness just before digging in. That’s it—you’re ready to serve a fresh, flavor-packed Chopped Thai-Inspired Chicken Salad that looks as delicious as it tastes!
How to Serve Chopped Thai-Inspired Chicken Salad
Garnishes
Top this salad with extra chopped roasted peanuts and fresh cilantro for a pop of color and extra crunch. A shower of thinly sliced green onions or a few sesame seeds can elevate things even more. And of course, don’t skip those lime wedges—encourage everyone to squeeze their own right before eating to get that tangy explosion!
Side Dishes
Chopped Thai-Inspired Chicken Salad pairs well with jasmine rice, coconut rice, or a stack of crispy rice crackers. For something lighter, try a side of fresh fruit like pineapple, mango, or melon. Even butter lettuce cups are a fun way to scoop up this salad for a playful, interactive meal.
Creative Ways to Present
Consider piling the salad into individual mason jars for grab-and-go lunches, or serving it family-style on a platter sprinkled with extra herbs. For parties, scoop the salad onto mini lettuce leaves for colorful, one-bite appetizers that are sure to impress. No matter how you style it, the vivid look and bold flavors will stand out at any table.
Make Ahead and Storage
Storing Leftovers
If you expect leftovers (lucky you!), the Chopped Thai-Inspired Chicken Salad keeps well in an airtight container in the fridge for up to two days. For best texture, try to store the dressing separately and toss just before serving. The veggies might soften a bit, but the flavors actually deepen and meld in the fridge.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well. The fresh veggies can get watery and lose their glorious crunch after thawing. If you do want to freeze anything, you can freeze the cooked chicken and even the dressing separately (in an airtight container), then assemble with fresh veggies later when you crave that Chopped Thai-Inspired Chicken Salad fix.
Reheating
No need to reheat here—Chopped Thai-Inspired Chicken Salad is best served cold or at room temperature! If it’s been in the fridge, let it sit out for ten minutes before tossing and serving. If your fridge is on the colder side, a quick toss helps revive the textures and flavors.
FAQs
Can I make this salad vegetarian or vegan?
Absolutely! For a vegetarian or vegan Chopped Thai-Inspired Chicken Salad, swap out the chicken for crispy tofu or shelled edamame. For the dressing, use maple syrup or agave in place of honey to keep everything plant-based.
Is this salad gluten-free?
It can be! Just use gluten-free tamari instead of regular soy sauce in the dressing. Always double-check your packaged ingredients to be sure if gluten is a concern.
Can I use another nut besides peanuts?
Definitely—you can substitute chopped cashews or almonds for the peanuts if you prefer or need a peanut-free option. Sunflower seeds can also offer crunch for anyone with nut allergies.
How far in advance can I prep this salad?
You can chop and shred all your veggies and chicken up to two days ahead. Keep the dressing in a separate jar, and toss everything together just before serving for maximum crunch and flavor.
What’s the best way to shred the chicken for this salad?
Use two forks to pull the chicken apart, or pulse larger pieces in a stand mixer on low for super-fast shredding. Chopping works too—just make sure the pieces are bite-sized so every forkful is easy and enjoyable.
Final Thoughts
If you’re looking for a meal that’s as fun to share as it is delicious to eat, give this Chopped Thai-Inspired Chicken Salad a try. It’s proof that a handful of fresh ingredients can create big, memorable flavors. Don’t be surprised if it becomes a new staple for lunches, picnics, or joyful weeknight dinners—your taste buds will thank you!
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Chopped Thai-Inspired Chicken Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chopped Thai-Inspired Chicken Salad is a vibrant and flavorful dish that brings together a mix of fresh vegetables, tender chicken, crunchy peanuts, and a creamy peanut dressing. Perfect for a light and satisfying 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
- 2–3 tablespoons warm water (to thin as needed)
Instructions
- Main Salad: In a large bowl, combine the chicken, green and red cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.
- For the 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 a little at a time to reach a smooth, pourable consistency.
- Pour the dressing over the salad and toss well to coat everything evenly.
- 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.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 7g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
