This Chopped Thai-Inspired Chicken Salad isn’t just a salad—it’s a party of vibrant colors, crunch, and bold, tangy-sweet flavors all tossed together in a creamy peanut dressing that will make you crave salads for lunch and dinner. Bringing fresh veggies, juicy shredded chicken, and a punchy homemade peanut sauce together, it’s the kind of meal you look forward to all day long!
Why You’ll Love This Recipe
- Maximum Crunch: Every bite of this Chopped Thai-Inspired Chicken Salad bursts with crunchy cabbage, peanuts, and fresh veggies.
- Bold Peanut Dressing: The homemade peanut dressing is nutty, savory, just the right amount of spicy—and totally addictive.
- Meal Prep Friendly: This salad stores beautifully, making it the perfect make-ahead lunch or light dinner all week long.
- Totally Customizable: Play with veggies, protein, and spice to make your perfect, personalized bowl every single time.
Ingredients You’ll Need
The beauty of this Chopped Thai-Inspired Chicken Salad lies in its simple ingredients that shine brightest when combined! Each item adds something magical—crunch, color, freshness, or essential flavor. Let’s take a peek at what goes into making every vibrant forkful unforgettable.
- Cooked Shredded Chicken: Wonderful for using leftover rotisserie, poached, or roasted chicken for maximum tenderness and quick prep.
- Green Cabbage: The backbone of the salad’s crunch and the perfect canvas for all the flavors.
- Grated Carrots: Add sweet crunch and gorgeous color—you can use a box grater or food processor for this step.
- Green Papaya or Mango (optional): This brings a refreshing, slightly tart or sweet pop that’s spectacular if you can find it!
- Fresh Cilantro: Vibrant, herbal notes that wake up the whole dish. Chop generously for the brightest flavor!
- Peanuts: Chopped and scattered in for a roasty, nutty finish and irresistible texture.
- Green Onions: Delicate oniony flavor that’s mellow yet indispensable.
- Red Serrano Peppers: Sliced for a gentle (or bold!) kick—you control the heat level here.
- Salt & Lime Juice: For seasoning and brightness right at the end, tying everything together with zing.
- Peanut Butter: The silky base for the dressing—choose creamy for a smooth texture.
- Low Sodium Soy Sauce: Adds depth and umami while keeping things balanced in the dressing.
- Sesame Oil (Toasted or Dark): That unmistakable warm, nutty aroma—don’t skip it if you want true Thai-inspired flavor.
- Rice Vinegar: Gives a tangy lift to the peanut dressing.
- Sambal Oelek or Sriracha: For spicy complexity—start slow and taste as you go.
- Sugar: A touch to round out the flavors and balance the savory and spicy notes.
- Fresh Ginger and Garlic: Add a punch of aromatic freshness right to the dressing. Grate or crush for extra flavor.
- Water: To adjust the dressing’s consistency until it’s perfectly pourable.
Variations
The best part of this Chopped Thai-Inspired Chicken Salad is how easy it is to make it your very own! There’s endless room for customizing based on what you have on hand, your dietary preferences, or the flavor adventure you’re craving today.
- Vegetarian Version: Swap the chicken for tofu, tempeh, or a medley of edamame and chickpeas for an equally filling, plant-powered meal.
- Nut-Free: Use sunflower seed butter instead of peanut butter, and toss on roasted sunflower seeds or pumpkin seeds for crunch.
- Extra Veggies: Add bell peppers, snap peas, or thinly sliced radishes for even more crunch and color in every bite.
- Sweeter Heat: Use ripe mango and a milder chili (like Fresno or jalapeño) for a salad that’s fruity and only gently spicy.
- Low-Carb: Skip the sugar in the dressing and up the fresh herbs, using spiralized zucchini or extra cabbage for more body.
How to Make Chopped Thai-Inspired Chicken Salad
Step 1: Prep and Chop All the Veggies
This is your time to turn on music and embrace some meditative chopping! Thinly slice the green cabbage, grate the carrots, and prep your papaya or mango if using. Roughly chop the cilantro, nuts, and green onions. Slicing everything into bite-size pieces means you’ll get a bit of every flavor in each forkful—trust me, it’s worth the extra chopping!
Step 2: Whip Up the Peanut Dressing
Grab your trusty blender or food processor and toss in the peanut butter, soy sauce, sesame oil, rice vinegar, sambal oelek (or sriracha), sugar, ginger, garlic, and a splash of water. Blitz until creamy and smooth, adding just enough water until it’s perfectly pourable but still rich—the dressing should coat a spoon and cling to your veggies beautifully.
Step 3: Toss the Salad
In your largest mixing bowl, combine the prepped chicken, cabbage, carrots, mango or papaya (if using), cilantro, green onions, peanuts, and sliced serrano peppers. Drizzle generously with your peanut dressing and toss until every piece glistens. Finish with salt and fresh lime juice to brighten everything up, and—if you’re feeling bold—a dash of fish sauce for true Thai-inspired depth.
Step 4: Chill and Serve
This salad is best served cold, and it only gets better as the flavors mingle! Pop it in the fridge for 10–20 minutes if you can resist, then serve up mound after mound—you’ll love how it gets even more delicious with time.
Pro Tips for Making Chopped Thai-Inspired Chicken Salad
- Ultimate Crunch: Slice your cabbage as thinly as possible—using a mandoline gives you even, delicate ribbons for the best salad texture.
- Flavor Layering: Add the lime juice and salt right before serving to keep the veggies crisp and the flavors bright and punchy.
- Balanced Heat: Start with fewer serrano peppers, then add extra slices at the table so everyone can control their own spice adventure.
- Prep Ahead: Mix the salad and dressing separately; combine just before eating to keep everything crisp if making ahead for meal prep or parties.
How to Serve Chopped Thai-Inspired Chicken Salad
Garnishes
You’ve got a stunning salad, so let’s go all out with the finishing touches! Sprinkle lots of extra chopped peanuts, fresh cilantro, a few more sliced chilies, and maybe an extra wedge of lime right before serving. If you can track them down, crispy shallots or fried garlic chips make dreamy, restaurant-level toppers—or just a little more crunch if you’re feeling fancy.
Side Dishes
This salad is pretty much a meal all on its own, but it’s fun to pair with coconut rice, warm naan, or soft summer rolls for a fuller spread. Light soups, like a lemongrass broth or a quick miso bowl, make it dinner-party-worthy—there’s no wrong way to round out this flavor-packed bowl!
Creative Ways to Present
For a party, serve Chopped Thai-Inspired Chicken Salad in crisp lettuce cups or as a filling for fresh spring rolls—both turn the salad into perfect hand-held treats. Dress it up on a big white platter tiled with extra herbs and limes for a vibrant centerpiece, or pack it into mason jars for a grab-and-go lunch that will make everyone jealous at the office!
Make Ahead and Storage
Storing Leftovers
Leftover Chopped Thai-Inspired Chicken Salad can be refrigerated in an airtight container for up to three days. The flavors only get richer as they mingle, though you might notice a bit less crunch on day two—still absolutely delicious!
Freezing
Because this salad is all about fresh flavors and crunch, it doesn’t freeze well—the veggies will lose their snap and the dressing will separate. Instead, freeze only your cooked shredded chicken and prep the salad fresh when cravings call!
Reheating
This salad is served chilled or at room temperature, so there’s no need to reheat! If your leftovers have been in the fridge, just give them a toss and, if needed, add a squeeze of lime or a drizzle more dressing to bring everything back to life.
FAQs
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Can I make Chopped Thai-Inspired Chicken Salad ahead of time?
Absolutely! The best way is to store the salad ingredients and the peanut dressing separately, then toss them together just before serving. This keeps everything crisp and vibrant, especially if prepping for lunches or a gathering.
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What type of chicken is best for this recipe?
Leftover roasted or rotisserie chicken works beautifully, but you can also poach chicken breasts for tender, juicy shreds. Even grilled chicken gives a smokier flavor twist—so use what you love or have on hand!
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Can I make it vegetarian or vegan?
Definitely! Swap the chicken for crispy tofu, tempeh cubes, or a combination of beans and extra crunchy veggies. Use maple syrup or agave in the dressing if you’re vegan and check that your soy sauce is plant-based.
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How spicy is this salad?
The heat level is totally up to you. Start with less chili, taste, and add more if you love fire! You can also swap in milder peppers or leave them out for a version everyone can enjoy.
Final Thoughts
If you’re searching for an energizing meal that’s as fun to make as it is to eat, Chopped Thai-Inspired Chicken Salad is your new go-to. There’s just something about all that fresh crunch and zesty, nutty flavor that keeps you coming back forkful after forkful. Go ahead and give it a try—I can’t wait to hear how you’ll put your own spin on it!
Print
Chopped Thai-Inspired Chicken Salad Recipe
- Prep Time: 30 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Mixing
- Cuisine: Thai
- Diet: Vegetarian
Description
This Chopped Thai-Inspired Chicken Salad is a refreshing and flavorful dish that combines tender shredded chicken with crisp vegetables, aromatic herbs, crunchy peanuts, and a creamy peanut dressing. Perfect for a light and satisfying meal!
Ingredients
Thai Chicken Salad
- 3–4 cups cooked shredded chicken
- 1 head of green cabbage (3–4 cups shredded)
- 1–2 large carrots (2 cups grated)
- 1 green papaya or mango (1–2 cups grated) (optional)
- 1 cup fresh cilantro, chopped
- 1/2 cup peanuts, chopped
- 1/2 cup green onions, sliced
- 3–4 red serrano peppers, sliced
- salt and lime juice to taste
Peanut Dressing
- 1/2 cup peanut butter
- 1/3 cup low sodium soy sauce
- 1/3 cup sesame oil (toasted or dark)
- 1/4 cup rice vinegar
- 2 tablespoons sambal oelek (sriracha works, too)
- 2 tablespoons sugar
- a small knob of fresh ginger, peeled
- a clove of fresh garlic, peeled
- 1/4 cup water to thin to desired consistency
Instructions
- Chop: Put on some good music, pour a drink, and start choppin’!
- Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.
- Thai Chicken Salad Assembly: Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you’re feeling wild. Serve chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 9g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 60mg
