Thai Peanut Chicken Chopped Salad

This Thai Peanut Chicken Chopped Salad is the perfect mix of crisp veggies, juicy chicken, and creamy peanut-lime dressing. It’s bold, fresh, and layered with flavors that keep you coming back for more. With crunchy cabbage, sweet carrots, colorful peppers, and roasted peanuts, every bite is refreshing and satisfying.

It makes a gorgeous main dish, yet it’s quick to put together and ideal for meal prep. The peanut dressing adds nutty richness, balanced with lime and soy sauce. Together, they create that irresistible Thai-inspired flavor profile. Because everything is chopped small, the salad is easy to toss, serve, and enjoy. Each forkful delivers the perfect combination of textures.

Fun fact: Chopped salads have been loved for centuries because they ensure balance in every bite. This modern Thai-inspired version takes that tradition to the next level. It’s a weeknight favorite you’ll crave again and again.

Recipe Yield: 4 servings

INGREDIENTS

2 boneless skinless chicken breasts (about 1 lb), cooked and chopped
3 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
1 cup carrots, shredded
1 red bell pepper, thinly sliced
3 green onions, thinly sliced
1/2 cup fresh cilantro leaves, chopped
1/4 cup fresh mint leaves, chopped
1/2 cup roasted peanuts, roughly chopped

For the Dressing:
1/3 cup creamy peanut butter
3 tbsp soy sauce
2 tbsp fresh lime juice
1 tbsp rice vinegar
1 tbsp honey
2 tsp sesame oil
1 clove garlic, minced
1 tsp fresh ginger, grated
2–3 tbsp warm water (to thin, as needed)

INSTRUCTIONS

1. Prepare the chicken:
Cook chicken breasts in a skillet or grill until golden and fully cooked (internal temperature 165°F/74°C). Let cool, then chop into bite-sized pieces.

2. Make the dressing:
In a bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, garlic, and ginger. Add warm water a little at a time until smooth and pourable.

3. Assemble the salad:
In a large mixing bowl, combine green and red cabbage, carrots, bell pepper, green onions, cilantro, and mint. Toss well to combine.

4. Add chicken and peanuts:
Top salad with chopped chicken and sprinkle with peanuts for crunch.

5. Dress and serve:
Pour dressing over salad just before serving. Toss to coat evenly and enjoy immediately.

Helpful Tips to Perfect This Recipe

• Balance the flavors: If you prefer a spicier kick, add 1 teaspoon of sriracha or a pinch of chili flakes to the dressing for that authentic Thai-inspired heat.
• Make it ahead: Keep the salad base and dressing separate in the fridge. Toss together just before serving to keep everything crisp and fresh.
• Customize the crunch: Swap peanuts for cashews or almonds if preferred, or add a sprinkle of toasted sesame seeds for extra texture and nuttiness.