Thai Chopped Chicken Saladjump to recipe
Equal parts beautiful, delicious, and nutritious, this Thai Chopped Chicken Salad has it all!
The only thing better than a delicious, healthy lunch is an already-made, ready-to-eat, delicious, healthy lunch! While this salad can absolutely be enjoyed on its own for two days worth of meal prepped lunches, it was created to work in tandem with our Southwestern Quinoa Salad to give you an entire week of lunches – it’s Cook Once, Eat All Week: Lunch Style, if you will! After just thirty minutes of prep (that consists of mostly chopping + tossing), you’ll have a week's worth of ready-to-enjoy salads (3 quinoa + 3 Thai) for your midday lunch break!
Do note that this salad will make for a really yummy light dinner too! However you choose to eat it, you won’t be disappointed!
Thai Chicken Salad Ingredients
Here’s what you’ll need to add to your grocery list so that you can whip up this Thai salad ASAP!
- Green + Purple Cabbage – the bulk of our salad is made up of shredded cabbage – it gives it such a yummy, hearty crunch! We’ll use equal parts purple and green, but if you can’t find both, just one is totally fine.
- Carrots – we like to buy pre-shredded carrots for this salad – it makes prep day just one step easier!
- Red Bell Pepper – a chopped bell pepper adds another layer of veggies + crunch!
- Cucumber – we’ll use half a diced cucumber in our salad!
- Shredded Chicken – we recommend using a rotisserie chicken to keep things as easy as possible. Whether you go that route or not, you’ll need about 2 cups of shredded chicken for 3 days worth of salads.
- Cilantro – give the cilantro a rough chop, and…
- Green Onions – …thinly slice the green onions!
- Peanuts – crushed peanuts garnish the salad…YUM!
- Peanut Butter – the main ingredient in our peanut dressing – you’ll need ¼ cup of peanut butter. We like natural, no added sugar peanut butter.
- Coconut Aminos – 2 tablespoons of coconut aminos, and…
- Lime Juice – …1 tablespoon of lime juice gets blended into the dressing!
- Honey – just 2 teaspoons of honey gives the dressing the perfect touch of sweetness.
- Sesame Oil – you’ll need 1 teaspoon of sesame oil – a little bit goes a long way when it comes to this stuff!
- Crushed Red Pepper Flakes – a pinch of crushed red pepper flakes adds just a bit of spice! If you want more heat, add a little bit more, and if you don’t want any spice, feel free to omit.
How to Make Thai Chopped Chicken Salad
This is essentially a chop, shred, slice, blend, and toss situation…SO easy!
- Shred the Chicken – shred 2 cups of rotisserie chicken. Alternatively, shred 2 cups worth of chicken breast (here’s a guide to making shredded chicken in the slow cooker or Instant Pot!)
- Dice the Bell Pepper – dice the bell pepper into ¼ inch pieces.
- Shred the Cabbage – shred about 1½ cups of both the purple and green cabbage.
- Chop the Cilantro – give half the head of cilantro a rough chop!
- Slice the Green Onions – thinly slice the green onions and…
- Dice the Cucumber – …dice half a cucumber into ¼ inch chunks.
- Make the Peanut Dressing – blend together the peanut butter, coconut aminos, water, lime juice, honey, sesame oil, and crushed red pepper flakes until smooth.
- Assemble – toss together the cabbage, carrots, bell pepper, cucumber, chicken, cilantro, and green onions, and then divide evenly between 3 meal prep containers. When you’re ready to enjoy your salad, top with the peanut dressing!
How to Store
The salads will save best (and stay super crunchy) stored in airtight containers (we like this same-sized glass set) in the fridge. To prevent a wilted, soggy salad, store the peanut dressing separately. If you’re taking your lunch to-go, these small containers are the perfect size for your peanut dressing!
This colorful, delicious, and good-for-you Thai Chopped Chicken Salad is sure to turn around even the bleakest of days! Enjoy!Print
Thai Chopped Chicken Salad
This Thai chopped chicken salad is filled with fresh, vibrant veggies and the creamiest peanut sauce! It makes a perfect make-ahead lunch for the week.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Serves 3
- Category: Lunch
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
For the Salad:
- 1 1/2 cups shredded green cabbage*
- 1 1/2 cups shredded purple cabbage*
- 1 cup shredded carrots*
- 1 red bell pepper, diced
- 1/2 cup diced cucumber
- 2 cups shredded chicken, from a rotisserie chicken or about 1 pound of boneless, skinless chicken breast or thighs
- 1/2 cup roughly chopped cilantro
- 1/4 cup sliced green onions1/4 cup crushed peanuts, for garnish
For the Peanut Dressing:
- 1/4 cup natural peanut butter
- 2 tablespoon coconut aminos
- 2 tablespoons water
- 1 tablespoon lime juice
- 2 teaspoons honey
- 1 teaspoon sesame oil
- Pinch crushed red pepper flakes
- For the peanut dressing: blend all ingredients until smooth.
- For the salad, add all ingredients but crushed peanuts to a large bowl and toss to combine, then drizzle the peanut dressing over top and toss again. Top with crushed peanuts and serve. If you are planning to eat later, leave the dressing on the side and pour it over when you are ready to eat so that the cabbage doesn't get soggy. This will last for 4-5 days in the refrigerator.
- You can use 4 cups of coleslaw blend in place of the shredded cabbage and carrots for this recipe!
- You can substitute sunbutter, almond butter, or cashew butter in place of the peanut butter, if desired.
- For a vegetarian salad, substitute the chicken with chickpeas, or another favorite vegetarian protein!
Keywords: thai, salad, cabbage, gluten free, lunch, meal prep