Name: Chopped Thai-Inspired Chicken Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Thai-Inspired
Ingredients: 2 cups cooked chicken breast (shredded or chopped); 4 cups chopped romaine or napa cabbage; 1 cup shredded carrots; 1 red bell pepper (thinly sliced); 1/2 cup chopped cucumber; 1/4 cup chopped green onions; 1/4 cup chopped cilantro; 1/4 cup chopped roasted peanuts; 1/4 cup creamy peanut butter; 2 tablespoons rice vinegar; 1 tablespoon soy sauce or tamari; 1 tablespoon honey or maple syrup; 1 teaspoon sesame oil; 1 teaspoon freshly grated ginger; juice of 1 lime; 2–3 tablespoons warm water (to thin as needed)

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If you’re craving a fresh and flavorful dish loaded with crunch, color, and irresistible savory-sweet peanut dressing, look no further than this Chopped Thai-Inspired Chicken Salad. It’s light yet satisfying, packed with protein from juicy chicken, bursting with vibrant veggies, and tossed together in minutes. Bring it to your next picnic or prep a bowl for lunch — every bite delivers textures and flavors that’ll have you reaching back for just one more forkful!

Chopped Thai-Inspired Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

This salad proves that simple ingredients can create a show-stopping dish. Each component brings something special, whether it’s color, crunch, creaminess, or a pop of fresh flavor. Don’t skip any of them — together, they make this Chopped Thai-Inspired Chicken Salad truly unforgettable.

Cooked chicken breast (2 cups, shredded or chopped): Use rotisserie for ease and unbeatable tenderness, or any cooked chicken you have on hand.
Chopped romaine or napa cabbage (4 cups): The crisp lettuce base gives this salad its signature crunch and holds up beautifully to hearty toppings.
Shredded carrots (1 cup): For a fresh pop of color and just the right touch of natural sweetness.
Red bell pepper (1, thinly sliced): Brightens up every bite and provides satisfying crunch.
Chopped cucumber (1/2 cup): Adds juiciness and a cooling effect for balance.
Chopped green onions (1/4 cup): A little sharpness that ties all the flavors together.
Chopped cilantro (1/4 cup): For herby, aromatic freshness — don’t leave it out unless you must.
Chopped roasted peanuts (1/4 cup): That irresistible nutty, salty finish you’ll love crunching into.
Creamy peanut butter (1/4 cup): The essential base for the lush, tangy umami-packed dressing.
Rice vinegar (2 tablespoons): Brings tang that wakes up all the other flavors.
Soy sauce or tamari (1 tablespoon): The key to that salty, savory bite (use tamari for gluten-free!)
Honey or maple syrup (1 tablespoon): A natural sweetness to balance and round it all out.
Sesame oil (1 teaspoon): For a subtle toasty, nutty depth that makes this salad truly Thai-inspired.
Freshly grated ginger (1 teaspoon): Delivers a zippy, warm kick right in the dressing.
Juice of 1 lime: The citrus boost that brings everything together with brightness.
Warm water (2–3 tablespoons): Just enough to thin the dressing to silky perfection.

How to Make Chopped Thai-Inspired Chicken Salad

Step 1: Whisk Up the Peanut Dressing

In a small bowl, combine the peanut butter, rice vinegar, soy sauce or tamari, honey, sesame oil, ginger, and lime juice. Add two tablespoons of warm water to help loosen the consistency, then whisk everything together until silky smooth and pourable. You can adjust with a touch more water if you’d like it thinner — aim for a creamy dressing that will generously coat every bit of your salad.

Step 2: Chop and Prep All the Veggies

Chop the cabbage or romaine, shred your carrots, thinly slice the red bell pepper, dice up the cucumber, and chop the green onions and cilantro. The key to a true Chopped Thai-Inspired Chicken Salad is even, bite-sized pieces, so take your time with the slicing; it makes every forkful perfect.

Step 3: Toss Everything Together

In your largest salad bowl, combine the chopped chicken, all the prepped veggies, and most of the cilantro. Pour your peanut dressing over the top, then gently toss (using tongs or clean hands) until everything is well coated and glistening.

Step 4: Finish with Peanuts and Extra Herbs

Just before serving, sprinkle the chopped roasted peanuts and the remaining cilantro over the top. This last-step crunch and herbaceous aroma are exactly what makes this Chopped Thai-Inspired Chicken Salad restaurant-worthy.

How to Serve Chopped Thai-Inspired Chicken Salad

Garnishes

This salad is made for a showy finish. Scatter extra peanuts, a few cilantro leaves, and some thinly sliced green onions on top before serving. For extra drama, try a few lime wedges on the side so everyone can squeeze on as much tang as they like.

Side Dishes

Though the Chopped Thai-Inspired Chicken Salad is filling on its own, it shines alongside jasmine rice, chilled rice noodles, or crispy wonton chips. A platter of sliced mango or some summer rolls would make this meal feel like a celebration.

Creative Ways to Present

This salad loves to mingle at picnics and parties. Try serving it in lettuce cups for a hand-held option, pile it onto tostada shells for crunch, or fill mason jars for grab-and-go lunches. Mini versions in endive leaves make a fun, fresh appetizer!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer the salad (without peanuts) to an airtight container and refrigerate for up to 2 days. Add extra dressing and peanuts just before eating to revive that irresistible crunch.

Freezing

Thanks to its crisp vegetables, Chopped Thai-Inspired Chicken Salad doesn’t freeze well; the textures change once thawed. Instead, store the ingredients and peanut dressing separately in the fridge if you want to meal prep several days in advance.

Reheating

This salad is best enjoyed cold or at room temperature, so no reheating is needed. If you’d like your chicken warm, heat it gently before assembling the salad, then build it as usual and serve right away.

FAQs

Can I use a different protein instead of chicken?

Absolutely! Swap the chicken for tofu, edamame, or even cooked shrimp for a delicious twist. Just be sure the substitute is chopped into small pieces so it soaks up the amazing peanut dressing in every bite.

Is the Chopped Thai-Inspired Chicken Salad gluten-free?

If you use tamari instead of soy sauce, this salad is entirely gluten-free. Always double-check labels, especially if serving someone with a gluten allergy.

What kind of peanut butter works best in the dressing?

Go for a creamy peanut butter, either natural or regular — just stir it well if it’s the natural kind. Crunchy peanut butter will work, but may affect the texture of the dressing.

How far in advance can I make this salad?

You can prepare the dressing and chop the veggies and chicken up to a day ahead of time. For the freshest texture, toss everything together just before serving and wait to add the peanuts until the last moment.

Can kids enjoy this Chopped Thai-Inspired Chicken Salad?

Definitely! The flavors are balanced and kid-friendly, especially if you skip or reduce the green onions and add a little extra honey for sweetness if needed. Invite the kids to help toss everything together for a fun kitchen project.

Final Thoughts

If you’re ready to treat yourself to something bright, fresh, and truly memorable, try this Chopped Thai-Inspired Chicken Salad — once you’ve had a bite, it just might become your new go-to. Whether you’re meal prepping, sharing at a potluck, or just looking for the perfect lunch, this colorful salad will keep you coming back again and again. Grab your ingredients and get chopping — you’ll be glad you did!

Chopped Thai-Inspired Chicken Salad Recipe

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4.8 from 10 reviews

Author: Emma
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chopped Thai-Inspired Chicken Salad is a refreshing and flavorful dish that combines tender chicken with crisp vegetables and a delicious peanut dressing. It’s the perfect light and satisfying meal for any day of the week.

Ingredients

Scale

Main Salad:

2 cups cooked chicken breast (shredded or chopped)
4 cups chopped romaine or napa cabbage
1 cup shredded carrots
1 red bell pepper (thinly sliced)
1/2 cup chopped cucumber
1/4 cup chopped green onions
1/4 cup chopped cilantro
1/4 cup chopped roasted peanuts

Dressing:

1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 tablespoon soy sauce or tamari
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 teaspoon freshly grated ginger
juice of 1 lime
2–3 tablespoons warm water (to thin as needed)

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Instructions

Dressing: In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, sesame oil, ginger, lime juice, and warm water until smooth and pourable.
Main Salad: In a large bowl, combine chicken, cabbage, carrots, bell pepper, cucumber, green onions, and cilantro. Pour the dressing over the salad and toss well to coat. Top with chopped peanuts before serving.