Chopped Thai-Inspired Chicken Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
