If you’re craving something crunchy, fresh, and packed with flavor, this Chopped Thai-Inspired Chicken Salad is about to be your new obsession. Made with juicy shredded chicken, tons of crisp veggies, and a rich peanut dressing, every bite is bright, vibrant, and a little bit addictive. There’s so much color and crunch in every forkful—you’re going to want to make this on repeat!
Why You’ll Love This Recipe
- All the Crunch: Crisp cabbage, carrots, and peanuts mean you’ll never be bored with a bite.
- Big, Balanced Flavor: That creamy, tangy, spicy peanut dressing turns veggies and chicken into a crave-worthy main.
- Meal Prep Magic: This salad holds up beautifully in the fridge, making it ideal for lunches or easy dinners all week.
- Totally Customizable: Adjust the heat, swap the veggies, or make it vegetarian—this recipe plays well with your favorites!
Ingredients You’ll Need
The lineup for this Chopped Thai-Inspired Chicken Salad is refreshingly simple, but every ingredient plays a crucial role. From the tender-shredded chicken down to each drizzle of that bold peanut dressing, it’s the combination of colors, textures, and flavors that makes this salad so unbelievably good.
- Cooked shredded chicken: Rotisserie chicken makes this extra easy, or you can use any leftover cooked chicken—just shred it finely for the best texture.
- Green cabbage: Shredded cabbage adds an irresistible crunch and soaks up the dressing perfectly.
- Carrots: Grated carrots bring a pop of color and gentle sweetness to balance the sauce.
- Green papaya or mango (optional): For a tropical twist and juicy tartness, add one or both—great for extra freshness.
- Fresh cilantro: Chopped cilantro infuses every bite with that bright, herbaceous flavor.
- Peanuts: Give them a rough chop for the best nutty crunch!
- Green onions: Sliced green onions add a subtle, zippy bite that ties it all together.
- Red serrano peppers: These bring the heat, so slice thinly and adjust to your spice preference.
- Salt and lime juice: The finishing touch for balance and brightness—don’t skip!
- Peanut butter: The base of a classic Thai-style creamy dressing—natural or creamy both work.
- Low sodium soy sauce: It gives the dressing a deep, savory backbone without overpowering the other flavors.
- Toasted sesame oil: Choose toasted or dark for the richest flavor in your dressing.
- Rice vinegar: Adds acidity and a gentle tang to cut through the creamy peanut butter.
- Sambal oelek or sriracha: For that wonderful, buildable heat—start slow if you’re sensitive.
- Sugar: Just a touch for essential sweet balance in the dressing.
- Fresh ginger and garlic: Adds characteristic zing and a punch of aromatic flavor.
- Water: Use just enough to thin the dressing to your liking.
Variations
One of my favorite things about Chopped Thai-Inspired Chicken Salad is how endlessly adaptable it is! Don’t be afraid to swap ingredients or tweak the flavors to suit your cravings or dietary needs—there’s no wrong way to make it your own.
- Vegetarian Swap: Skip the chicken and use baked tofu or edamame for a delicious meat-free version.
- Nut-Free: Use sunflower seed butter in the dressing and toasted seeds instead of peanuts for that same delightful crunch.
- No Cabbage? Try shredded romaine or napa cabbage for a milder, softer salad base.
- Less Heat: Use fewer serranos or swap for sweet bell pepper slices if you’re spice-shy.
- Fruit Boost: Add fresh pineapple, apple, or even orange segments for an extra burst of sweetness.
How to Make Chopped Thai-Inspired Chicken Salad
Step 1: Chop All the Good Stuff
Get your biggest cutting board ready, put on your favorite playlist, and start chopping! Shred the chicken if you haven’t already, then slice, grate, and chop all the veggies: cabbage, carrots, green papaya or mango, green onions, cilantro, and those fiery serrano peppers. I like everything in small, bite-sized pieces, so each forkful gets a bit of everything—and all that flavor in every bite.
Step 2: Make the Dreamy Peanut Dressing
Pop all the dressing ingredients—peanut butter, soy sauce, sesame oil, rice vinegar, sambal oelek or sriracha, sugar, ginger, garlic, and a splash of water—into a blender or food processor. Whiz until completely smooth, drizzling in more water as needed until you’ve got a pourable, creamy dressing. Taste and tweak until it’s perfect for you: a little extra spice, more lime, or a dash more sugar if you like.
Step 3: Toss It All Together
Add all the salad ingredients to a BIG bowl, pour in a generous amount of dressing, and toss until everything is glossy and coated. Give it a taste—add salt, lime juice, or even a splash of fish sauce if you want a funky, savory edge. This is where you make the salad taste amazing, so take your time to get it just right!
Step 4: Chill and Serve
For best flavor and crunch, chill your Chopped Thai-Inspired Chicken Salad for at least 30 minutes before serving. This gives all those flavors time to mingle while keeping everything crisp and refreshing. Plus, a chilled salad just feels extra satisfying—especially on a hot day.
Pro Tips for Making Chopped Thai-Inspired Chicken Salad
- Chicken Shortcuts: Rotisserie or precooked chicken is your best friend for a super speedy salad (bonus: it absorbs the dressing so well!).
- Hand-Cut Crunch: Cutting your veggies nice and thin by hand (or using a mandoline) makes each spoonful perfectly balanced and extra crisp.
- Dressing Consistency: Start with less water and add more as you blend—the dressing should be creamy but pourable, not runny.
- Brighten with Lime: A fresh squeeze of lime juice right before serving lifts all the flavors—don’t skip it for that final zing!
How to Serve Chopped Thai-Inspired Chicken Salad
Garnishes
Garnishing is where you get to wow with color and flavor. Try a generous sprinkle of chopped peanuts for extra crunch, add more cilantro for that fresh, green pop, and thin rings of serrano peppers for extra heat (or color, if you use both red and green!). A final scatter of sliced green onions and a few wedges of lime on the side will make the whole salad downright irresistible.
Side Dishes
This Chopped Thai-Inspired Chicken Salad is hearty enough for a meal but pairs beautifully with jasmine rice, sticky rice, or even simple rice noodles. For a light, summery spread, it’s lovely with fresh spring rolls or a platter of sliced fresh fruit like pineapple and watermelon to complement the salad’s tang and zest.
Creative Ways to Present
Serve the salad in crisp lettuce cups for a fun, handheld appetizer or lunch, or pile it high in a large bowl for sharing at a party—garnish extravagantly and watch it disappear first! For a picnic twist, pack it in individual mason jars, layering the dressing at the bottom and veggies on top; just shake to toss and enjoy anywhere.
Make Ahead and Storage
Storing Leftovers
Leftover Chopped Thai-Inspired Chicken Salad keeps beautifully in the fridge for up to 3 days in an airtight container. The crunch will mellow just a bit, but the flavors meld together and get even more irresistible. If you like maximum crunch, store the dressing and salad separately and toss before serving.
Freezing
Freezing isn’t ideal for this salad since the fresh veggies tend to lose their crispness after thawing. However, you can freeze shredded chicken on its own, and the peanut dressing also holds up well in the freezer—just thaw, whisk, and assemble when you’re ready for a fresh batch.
Reheating
This salad is meant to be enjoyed chilled or at room temperature, so no reheating required! If you want a little warmth, you could gently warm the chicken before tossing everything together, but most folks prefer Chopped Thai-Inspired Chicken Salad cool for that crisp, satisfying bite.
FAQs
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Can I make the peanut dressing ahead of time?
Absolutely! The peanut dressing can be made up to 5 days in advance and stored in the fridge in a jar or airtight container. Just give it a good stir (or shake) before using to recombine any separated ingredients.
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I don’t have green papaya—what else can I use?
No problem! Green mango, regular ripe mango, julienned cucumber, or even apple strips all work beautifully for a sweet or tart addition. Or simply omit it if you don’t have any on hand.
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How spicy is this salad?
The spice level is totally up to you. Red serrano peppers and sambal oelek add heat, but you can use less, leave them out, or substitute with milder peppers to control the spice to fit your tastes perfectly.
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Can I use a different protein?
Definitely! Shredded pork, grilled shrimp, or crispy tofu are all fantastic options if you want to mix things up or make this Chopped Thai-Inspired Chicken Salad meatless.
Final Thoughts
If you’re ready to brighten up your lunch or dinner routine, this Chopped Thai-Inspired Chicken Salad will deliver in every way—crunchy, bold, and bursting with flavor. Give it a try, make it your own, and let it earn a spot in your regular rotation. Your taste buds—and anyone lucky enough to share the table—will thank you!
Print
Chopped Thai-Inspired Chicken Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Thai
- Diet: Gluten Free
Description
This Chopped Thai-Inspired Chicken Salad is a vibrant and flavorful dish that combines tender shredded chicken with crisp vegetables, herbs, peanuts, and a zesty peanut dressing. It’s a refreshing and satisfying salad that is perfect for a light and healthy 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’!
- 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.
Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
