Chopped Thai-Inspired Chicken Salad Recipe

Introduction

This Chopped Thai-Inspired Chicken Salad is a vibrant and refreshing dish packed with fresh vegetables, shredded chicken, and a zesty peanut dressing. It’s perfect for a light lunch or a flavorful side that will brighten up any meal.

Ingredients

• 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
• 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

1. Step 1: Chop the cabbage, grate the carrots, and if using, grate the green papaya or mango. Slice green onions, serrano peppers, and chop fresh cilantro and peanuts.
2. Step 2: In a food processor or blender, pulse peanut butter, soy sauce, sesame oil, rice vinegar, sambal oelek, sugar, ginger, garlic, and water until smooth. Adjust the consistency by adding more water if needed.
3. Step 3: In a large bowl, toss the shredded chicken, cabbage, carrots, papaya or mango, cilantro, green onions, peanuts, and serrano peppers with a generous drizzle of the peanut dressing. Mix until everything is well coated.
4. Step 4: Season with salt, lime juice, and optionally a splash of fish sauce to taste. Chill the salad before serving for best flavor.

Tips & Variations

• For extra crunch, add sliced red bell peppers or cucumber.
• Substitute chicken with cooked shrimp or tofu for a different protein option.
• If green papaya is unavailable, mango is a sweet, delicious alternative.
• Adjust the heat level by reducing or increasing the number of serrano peppers.
• Use crunchy peanut butter for added texture in the dressing.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss them together just before serving to keep the vegetables crisp. Leftovers can be reheated gently or enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, replace the chicken with tofu or tempeh and use a vegan-friendly soy sauce. Skip fish sauce or use a vegan alternative.

How spicy is this salad?

The heat comes from serrano peppers and sambal oelek. You can reduce or omit these to make the salad milder or increase them for more kick.

Chopped Thai-Inspired Chicken Salad Recipe

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★★★★★

4.5 from 137 reviews

This Chopped Thai-Inspired Chicken Salad is a fresh, vibrant, and flavorful dish combining shredded chicken, crisp vegetables, and a zesty peanut dressing. Perfect for a light lunch or dinner, it features a blend of crunchy cabbage, sweet carrots, optional green papaya or mango, fresh herbs, and a spicy kick from serrano peppers, all tossed in a rich yet tangy peanut-sesame dressing.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Salad Ingredients

• 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

Dressing Ingredients

• 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 (or sriracha)
• 2 tablespoons sugar
• 1 small knob of fresh ginger, peeled
• 1 clove fresh garlic, peeled
• 1/4 cup water (to thin dressing to desired consistency)

Instructions

1. Prepare the Ingredients: Start by shredding the cooked chicken into bite-sized pieces. Shred the green cabbage, grate the carrots, and if using, grate the green papaya or mango. Chop the fresh cilantro, slice the green onions, and slice the red serrano peppers.
2. Make the Dressing: Combine the peanut butter, low sodium soy sauce, toasted sesame oil, rice vinegar, sambal oelek, sugar, peeled ginger, and garlic clove in a food processor or blender. Pulse until smooth and creamy. Add water gradually to achieve your preferred consistency.
3. Assemble the Salad: In a large bowl, toss the shredded chicken, shredded cabbage, grated carrots, grated papaya or mango if using, chopped cilantro, chopped peanuts, green onions, and serrano peppers. Drizzle the peanut dressing over the salad and toss well to coat everything evenly.
4. Season and Serve: Taste the assembled salad and season with salt and fresh lime juice to brighten the flavors. Optionally, add a splash of fish sauce for an extra umami kick. Serve the salad chilled for the best flavor and texture.

Notes

• Green papaya is traditional in Thai salads but mango can be a sweet alternative.
• The serrano peppers add heat; adjust quantity according to your spice preference.
• Peanut dressing can be made ahead and stored in the refrigerator for up to 3 days.
• For a vegetarian option, substitute the chicken with tofu or remove it entirely.
• If you want to add more crunch, consider topping the salad with extra chopped peanuts or toasted sesame seeds.

Keywords: Thai chicken salad, chopped chicken salad, peanut dressing, fresh Thai salad, green papaya salad, healthy chicken salad