Too hot to turn on the oven? This Chopped Thai Chicken Salad is exactly what you need.
It is fresh, crunchy, and incredibly satisfying. You will love how the savory-sweet peanut dressing ties everything together. It is the perfect meal for a warm summer evening.
Why This Recipe Is a Winner
This salad is a total lifesaver for busy families. It is ready in 35 minutes and requires very little actual cooking. You get a rainbow of vegetables in every single bite.
It is also a fantastic choice for a healthy reset. The protein from the chicken keeps you full. The fresh herbs make every forkful taste like a treat.
Simple Method
Making this salad is as simple as chopping and whisking. You can even use store-bought rotisserie chicken to save time. Just toss everything in a big bowl and you are done.
The dressing comes together in seconds. It is smooth, creamy, and much better than bottled versions. Even beginners will find this process easy and stress-free.
Ingredients You’ll Need
Most of these items are fresh produce staples or pantry basics. You might already have the peanut butter and honey in your cupboard.
- 2 cups cooked chicken breast, shredded
- 4 cups napa cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup green onions, sliced
- 1/2 cup roasted peanuts, crushed
- 1/3 cup creamy peanut butter
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon sriracha sauce
- 2 tablespoons warm water
Step-by-Step Directions
- In a small bowl, whisk together the peanut butter, lime juice, soy sauce, honey, grated ginger, minced garlic, and sriracha.
- Add warm water one tablespoon at a time to the dressing until it reaches a smooth, pourable consistency.
- In a large mixing bowl, combine the shredded napa cabbage, red cabbage, julienned carrots, and sliced red bell pepper.
- Add the shredded chicken, chopped cilantro, mint, and green onions to the vegetable base.
- Pour the peanut dressing over the salad components and toss thoroughly to ensure even distribution.
- Garnish the salad with crushed roasted peanuts immediately before serving for maximum texture.
Best Ways to Enjoy It
Serve this salad in large bowls with extra lime wedges. The bright colors look beautiful on any summer table. It pairs perfectly with a cold glass of iced tea.
For a fun twist, you can serve it in lettuce wraps. This makes it a great finger food for casual gatherings. Your family will love the crunch in every bite.
Keep It Fresh
This salad stays fresh in the fridge for up to three days. If you are meal prepping, keep the dressing in a separate small jar. This prevents the cabbage from getting soggy.
When you are ready to eat, just shake the dressing and pour. The peanuts should also be added right before serving. This keeps them perfectly crunchy and delicious.
Tips for Best Results
- Don’t skip the fresh mint as it adds a lovely cooling finish.
- Use a very sharp knife to get the cabbage thinly shredded.
- Adjust the sriracha if you prefer a milder or spicier flavor.
- Toast the peanuts for a few minutes to enhance their nutty aroma.
- For a quicker meal, use pre-shredded cabbage mix from the store.
- Make sure the chicken is completely cool before adding it to the greens.
- Double the dressing recipe to use as a dip for veggies later.
Easy Flavor Ideas
- Swap the chicken for firm tofu for a vegetarian option.
- Use cashew butter instead of peanut butter for a different flavor.
- Add sliced mango for a sweet, tropical summer twist.
- Swap the peanuts for toasted sesame seeds if you prefer.
Common Questions
Can I make this ahead of time?
Yes, you can chop all the vegetables and the chicken in advance. Just store the dressing separately until you are ready to serve. This keeps everything crisp and fresh.
Is this salad kid-friendly?
Most kids love the creamy peanut dressing because it is slightly sweet. If they are sensitive to heat, simply leave out the sriracha. They will enjoy the fun colors and crunch.
What if my dressing is too thick?
Peanut butter brands vary in thickness. Just add an extra teaspoon of warm water at a time. Whisk until it is thin enough to drizzle easily.
I hope this vibrant salad brings a little sunshine to your dinner table. It is the perfect way to eat well without spending hours in the kitchen. Happy cooking!
— Lidia
Chopped Thai Chicken Salad
Ingredients
- 2 cups cooked chicken breast, shredded
- 4 cups napa cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots , julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup green onions, sliced
- 1/2 cup roasted peanuts, crushed
- 1/3 cup creamy peanut butter
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon hone y
- 1 teaspoon fresh ginger, grated
- 1 clove garlic , minced
- 1 teaspoon sriracha sauce
- 2 tablespoons warm water
Instructions
- In a small bowl, whisk together the peanut butter, lime juice, soy sauce, honey, grated ginger, minced garlic, and sriracha.
- Add warm water one tablespoon at a time to the dressing until it reaches a smooth, pourable consistency.
- In a large mixing bowl, combine the shredded napa cabbage, red cabbage, julienned carrots, and sliced red bell pepper.
- Add the shredded chicken, chopped cilantro, mint, and green onions to the vegetable base.
- Pour the peanut dressing over the salad components and toss thoroughly to ensure even distribution.
- Garnish the salad with crushed roasted peanuts immediately before serving for maximum texture.
