This Thai Chicken Chopped Salad with Creamy Peanut Dressing is a vibrant, flavor-packed meal that combines the freshness of crisp vegetables with the richness of a smooth, nutty dressing. Tender shredded chicken, crunchy cabbage, sweet bell peppers, and carrots come together in perfect harmony — all tossed in a luscious, homemade peanut-lime dressing that’s sweet, tangy, and slightly spicy. It’s a light yet satisfying salad recipe that’s perfect for healthy lunches, quick dinners, or weekly meal prep.

Why You’ll Love This Recipe

• A refreshing and colorful twist on traditional chicken salad.

• Loaded with protein, fiber, and healthy fats.

• The creamy peanut dressing adds bold Thai-inspired flavor.

• Great for meal prep, picnics, or healthy weekday lunches.

• Easily customizable with your favorite vegetables or plant-based protein.

Thai Chicken Chopped Salad with Creamy Peanut Dressing

If you love vibrant, crunchy salads bursting with flavor, this Thai Chicken Chopped Salad with Creamy Peanut Dressing will quickly become your new favorite. It’s not just another salad — it’s a complete meal that delivers an irresistible combination of freshness, texture, and bold Southeast Asian-inspired flavors.

This salad begins with a colorful medley of crisp Napa cabbage, juicy red bell peppers, and shredded carrots, all finely chopped for the perfect crunch in every bite. Add in tender, shredded chicken (perfect for using up leftovers or rotisserie chicken), and you have a protein-rich base that’s hearty enough for lunch yet light enough for dinner.

But the real magic of this dish comes from the creamy peanut dressing — a luscious blend of peanut butter, soy sauce, honey, rice vinegar, sesame oil, and a splash of sriracha. It strikes a beautiful balance between savory, sweet, tangy, and spicy, coating every piece of chicken and veggie in rich, nutty flavor. With each forkful, you get that satisfying crunch followed by a burst of creaminess and a hint of heat — exactly what a Thai-inspired salad should be.

What makes this recipe especially appealing is how easy and versatile it is. You can customize it with your favorite greens, swap the chicken for shrimp or tofu, or adjust the spice level to suit your taste. The peanut dressing can also double as a dip for spring rolls or a sauce for noodle bowls — it’s that good.

Beyond its incredible flavor, this salad is also a nutritional powerhouse. Packed with lean protein, fresh vegetables, and healthy fats, it’s perfect for anyone following a balanced, clean-eating, or high-protein diet. It’s gluten-free when made with gluten-free soy sauce, and it stores beautifully for make-ahead meals.

This Thai Chicken Chopped Salad isn’t just a recipe — it’s a celebration of vibrant, nourishing food that’s both wholesome and satisfying. Whether you’re meal-prepping for the week, entertaining friends, or just craving something fresh and flavorful, this salad will make you feel like you’re dining at a cozy Thai café right at home.

Servings & Time

• Servings: 4–5

• Prep Time: 20 minutes

• Cook Time: 0 minutes (using pre-cooked chicken)

• Total Time: 20 minutes

Ingredients

For the Dressing:

• 1 large clove of garlic

• 1/3 cup creamy peanut butter

• 3 tablespoons honey

• 2 tablespoons low-sodium soy sauce

• 2 tablespoons freshly-squeezed lime juice

• 2 tablespoons rice vinegar

• 2 tablespoons canola oil (or another light vegetable oil)

• 1 teaspoon sesame oil (regular or toasted)

• 1/4 teaspoon sriracha

• Warm water, 1 teaspoon at a time, to thin dressing to desired consistency (only if needed)

For the Salad:

• 16 ounces chopped Napa cabbage (or hearts of romaine, or a combo of both)

• 3–4 cups chopped or shredded cooked chicken

• 1 1/2 cups thinly sliced red bell peppers (or multi-colored mini sweet peppers)

• 1 1/2 cups julienned or shredded carrots

• For serving: cilantro leaves (chopped or torn), chopped salted peanuts, sesame seeds, and lime wedges

Instructions

1. Make the Peanut Dressing:
   In a medium bowl, whisk together garlic, peanut butter, honey, soy sauce, lime juice, rice vinegar, canola oil, sesame oil, and sriracha until smooth. Add warm water 1 teaspoon at a time until the desired consistency is reached. Set aside.

2. Assemble the Salad:
   In a large salad bowl, combine chopped cabbage, chicken, bell peppers, and carrots. Toss gently to combine.

3. Add the Dressing:
   Pour the peanut dressing over the salad and toss until everything is evenly coated.

4. Garnish and Serve:
   Top with chopped cilantro, crushed peanuts, sesame seeds, and lime wedges. Serve immediately, or refrigerate for up to 2 days for meal prep.

Tips for Success

• For added crunch, toss in edamame, cucumber, or shredded purple cabbage.

• Swap chicken with shrimp, tofu, or tempeh for a vegetarian option.

• Make the dressing ahead — it keeps well in the fridge for up to a week.

• To keep the salad fresh, store the dressing separately until ready to serve.