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Thai Chicken Chopped Salad with Creamy Peanut Dressing

This Crunchy 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.
Prep Time20 minutes
Total Time20 minutes
Servings: 4

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

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.

Assemble the Salad:

  • In a large salad bowl, combine chopped cabbage, chicken, bell peppers, and carrots. Toss gently to combine.

Add the Dressing:

  • Pour the peanut dressing over the salad and toss until everything is evenly coated.

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.

Notes

  • 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.