Thai Chopped Chicken Salad

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This Thai Chopped Chicken Salad is both healthy and flavorful (thanks to fresh, bright, crunchy veggies and a ridiculously tasty peanut sauce) and will be a lunch that you’ll look forward to all morning long!

colorful thai chopped chicken salad in an individual serving glass meal prep container with peanut dressing + crushed peanuts in the background

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!

What is Thai Chicken Salad?

The bulk of most Thai chicken salad recipes is made up of crunchy shredded cabbage (rather than a flimsier romaine lettuce base) and tons of fresh, crunchy veggies, and (typically) a little bit of extra crunch thanks to chopped peanuts or slivered almonds.

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!

thai chopped chicken salad ingredients: carrots, cucumber, bell pepper, cabbage, chicken, and cilantro in a large glass bowl on a marble surface

  • 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.

colorful thai chopped chicken salad in 2 individual serving glass meal prep containersHow to Make Thai Chopped Chicken Salad

This is essentially a chop, shred, slice, blend, and toss situation…SO easy! 

  1. 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!)
  2. Dice the Bell Pepper – dice the bell pepper into ¼ inch pieces.
  3. Shred the Cabbage – shred about 1½ cups of both the purple and green cabbage.
  4. Chop the Cilantro – give half the head of cilantro a rough chop!
  5. Slice the Green Onions – thinly slice the green onions and…
  6. Dice the Cucumber – …dice half a cucumber into ¼ inch chunks.
  7. Make the Peanut Dressing – blend together the peanut butter, coconut aminos, water, lime juice, honey, sesame oil, and crushed red pepper flakes until smooth.
  8. 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!

What can you top a salad with?

We’ve included tons of veggies in this recipe already, but feel free to add ANY veggie that you love to the mix! Mung bean sprouts and edamame would be especially delicious. If you’re not sold on the idea of shredded chicken here, feel free to use cooked shrimp in its place!

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! 

colorful thai chopped chicken salad in 3 individual serving glass meal prep containers sitting next to peanut dressing + crushed peanuts

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

colorful thai chopped chicken salad in an individual serving glass meal prep container with peanut dressing + crushed peanuts in the background

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.

  • Author: Amber Goulden
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 3
  • Category: Lunch
  • Method: No-Cook
  • Cuisine: Thai
  • Diet: Gluten Free

Ingredients

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

Instructions

  1. For the peanut dressing: blend all ingredients until smooth.
  2. 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.

Notes

  1. You can use 4 cups of coleslaw blend in place of the shredded cabbage and carrots for this recipe!
  2. You can substitute sunbutter, almond butter, or cashew butter in place of the peanut butter, if desired.
  3. For a vegetarian salad, substitute the chicken with chickpeas, or another favorite vegetarian protein!

Keywords: thai, salad, cabbage, gluten free, lunch, meal prep

Comments

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  1. Roxanne says:

    Do you think it would still taste good with almonds and almond butter or cashews and cashew butter?

    1. Brandi Schilhab says:

      Yes to both, Roxanne! Enjoy!

  2. Jessica says:

    Incredible salad! It actually reminds me of a Chinese chicken salad that my local Chinese restaurant served which was out of this world. This tastes remarkably similar, just without the hot Chinese mustard. Very moreish and I’m looking forward to having it for the rest of the week for lunch. The dressing is so good, I could drink it. I made it with almond butter and omitted the honey and it was still delicious. Thanks!

    5.0 rating

    1. Brandi Schilhab says:

      I totally agree with you about that dressing! I want to eat it by the spoonful! So glad you are loving the salad, Jessica!

  3. Julie Vandersluis says:

    So so yummy! It’s my husbands new lunch favorite!

    1. Brandi Schilhab says:

      Wahoo! That peanut dressing is my FAVORITE! Thanks for sharing this with us, Julie!

  4. BL says:

    Could this be served as a side dish? Maybe just leave out the chicken?

    I have lots of purple cabbage. Okay to use all purple and no green?

    1. Brandi Schilhab says:

      Yes to both, BL! Enjoy!

  5. Emily says:

    I just made this last night! Oh my stars! It was delish! Even my hubby (who’s not a big veggie lover) loved it!

    1. Brandi Schilhab says:

      Score! That is awesome! Thank you for sharing this with us, Emily!

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  7. Gail Medaris says:

    Looks delicious! I added it to the meal plan for next week, can’t wait to try it!

    1. Brandi Schilhab says:

      Awesome!! You’re going to love it!

  8. Sam says:

    I made this yesterday and it was EXACTLY what I expected it to be and more! The dressing is perfect. I was worried it wouldn’t be sweet enough but it was the perfect blend of sweet and salty. I left out the peppers bc I’m allergic and used pulled chicken I had made earlier that day. Can’t wait for leftovers today!

    1. Brandi Schilhab says:

      Wahoo!! We’re so glad you loved it, Sam!

  9. Erin says:

    To say I’m obsessed with this salad would be an understatement. SO STINKING GOOD and good for you!

    1. Brandi Schilhab says:

      Yeah!!! It’s the best of both worlds, for sure!

  10. Vanessa says:

    Really fresh, crunchy and refreshing in hot summer heat! This dish was a great way to get more “roughage” 🙂 into my diet – aka the hardy vegetables that sweep out our gut, like cabbage and brussel sprouts. I’m looking forward to incorporating more cabbage into my diet for this reason, to debloat and get rid of old gunk inside, and this does the trick.

    We have nut allergies in our home but I LOVE satay sauce flavor, so I subbed the peanut butter for unsweetened sunbutter and it came out equally as creamy and delicious.

    1. Brandi Schilhab says:

      That’s great, Vanessa!!! We’re so glad you enjoyed this so much!

  11. Caitlin says:

    Made this as a meal prep for lunches and it was fantastic and so easy. The peanut dressing is super yummy!

    1. Brandi Schilhab says:

      Agreed!!! We’re glad you loved it, Caitlin!

  12. Danielle says:

    Love this salad. I have made HUGE batches and it keeps well for days in the fridge! Plus, I love thai flavors and peanut (or almond depending what jar of nut butter I have at the time) sauce. I have also added some chopped jalepeno for some zing.

    1. Brandi Schilhab says:

      Oh, that’s an awesome addition! Thanks for sharing, Danielle!!

  13. Abbie says:

    Fun to try this new flavor and I loved the crunch of the cabbage in the salad. I’m not sure why I never bothered to buy pre shredded carrots before the suggestion in this recipe but they definitely take my salads up a level, I enjoyed that suggestion and might continue!

    1. Brandi Schilhab says:

      They add such a great crunch, don’t they?! We’re glad you enjoyed this, Abbie!

  14. Elaine says:

    Finally found something with vegetables that my pregnant stomach can handle! I’ve been missing them so much, but couldn’t quite find a way to keep any veggies down until this delicious salad! So flavorful and crunchy, and I’m thrilled to eat something other than crackers and bread.

    1. Brandi Schilhab says:

      SCORE! We’re glad you enjoyed it, Elaine! Congratulations on your pregnancy!

  15. Sarah says:

    I’ve made this three times now and LOVE it! It’s so easy to throw together and it keeps very well through the week! The flavors and crunch are so good and it all comes together so well! I highly recommend it!

    1. Brandi Schilhab says:

      Wahoo! We’re so glad you love it, Sarah!!! Thanks for sharing!

  16. Ashley Gamba says:

    I love everything about this salad. It’s super easy and everything in it is a staple food that’s generally always in my fridge. I whipped it up today for some light salads to enjoy this weekend!

    1. Brandi Schilhab says:

      It’s the best, isn’t it?! So crunchy, fresh, and delicious! We’re glad you love it!

  17. Andrea M says:

    Soooooo i’m pregnant and need this meal on repeat. Also, I only had to make minor changes bc of allergies which iced the cake (typically I have many adjustments to make). So good and hits the spot!

    1. Brandi Schilhab says:

      So awesome, Andrea. We’re glad you love this recipe! Congratulations on your soon-to-be little one!

  18. Stefanie says:

    Adding this gem into the rotation. It’s soooo good! Light and refreshing. Lots of fresh veggies and a delicious dressing. Quick and easy meal prep! Thanks for this recipe!!

    1. Brandi Schilhab says:

      Wahoo!! We’re glad you love it, Stefanie! Thanks for sharing this with us!

  19. Carla says:

    This is fantastic and keeps well. Great for summer time

    1. Brandi Schilhab says:

      So glad you loved it, Carla!! Thanks for sharing this with us!

  20. Victoria says:

    Omg!!! This may be my favorite recipe of yours. This is so yummy and the best peanut sauce (although I used almond butter ) I have ever made! Will definitely make again! Thank you!!!

    1. Brandi Schilhab says:

      That peanut (or almond!) sauce is TO DIE FOR! We’re glad you love this one, Victoria!

  21. Kelly McC says:

    LOVE this salad!! Makes a great lunch (esp. if you meal prep-it)or serve with rice for a fuller meal. I like to toast wonton wrappers in the toaster oven with a little oil and sesame seeds to use as crunchy scoops! Yummy!

    1. Brandi Schilhab says:

      Oooh, such a great idea. I’ll have to try that! Thanks for sharing this with us, Kelly!

  22. Emma Luckemeyer says:

    Made this as part of your summer meal plan a couple months ago…I need to pull it out again! So delicious and easy to make. The peanut sauce was yummy! As a teacher, I’ll definitely be making it again once I go back to school!

    1. Brandi Schilhab says:

      YES, it is so perfect for meal prepping for the week! Good luck with the upcoming school year – I know it’s going to be a different one for sure. We’re thinking about you and your fellow teachers!

  23. T says:

    Great salad that even my toddler loves!

    1. Brandi Schilhab says:

      SCORE! Always the goal, right?! Thanks for sharing this with us!

  24. Kate says:

    I made this Thai Chicken Salad this week for dinner/lunch. Not only was it quickly and easy, it was delicious and just what I wanted to eat with our hot, humid weather. I love that it packs a lot of punch for a simple meal and is filling and equally delicious. I used a bagged coleslaw and it worked perfectly. Also, cashew butter was a game changer for the sauce!

    1. Brandi Schilhab says:

      Oh, so good to know about the cashew butter! I’ll have to try that for sure. Glad you enjoyed it, Kate!!

  25. Sarah Stegall says:

    The dressing in this salad is delicious! This was the perfect summer lunch! I prepared the salad ingredients ahead of time, which was so easy, and when I was ready to eat I would portion out my lunch, add in the chicken, some dressing and toss! It was delicious and filling!

    1. Brandi Schilhab says:

      Love that!! The dressing is my favorite!

  26. Laura says:

    Wow! This was delicious! And the peanut butter dress was amazing

    1. Brandi Schilhab says:

      Yay! I love the dressing too! Glad you enjoyed it, Laura!

  27. Dawn H. says:

    Just made this for lunch and so glad I did!!! I LOVE salads and this one is perfect in all ways . The best part is the Peanut Dressing, perfect balance of sweet and savory. The crunch factor in this salad is on point (love me some cabbage!!). A must try salad!

    1. Brandi Schilhab says:

      I totally agree! The dressing is UNREAL! We’re glad you loved it, Dawn!

  28. Michelle says:

    Such an easy salad to make, the flavors work so well together! The peanut sauce is amazing! My husband and I went crazy for it. Definitely going into my lunch rotation.

    1. Brandi Schilhab says:

      Wahoo!! Thanks for sharing this with us!!

  29. Teresa O. says:

    So yummy! I made this yesterday and oh my goodness the peanut sauce is delicious!!

    1. Brandi Schilhab says:

      Agreed! The best sauce ever!

  30. Jody says:

    Loved this simple and light summer recipe. It has so much crispness to the ingredients. I also appreciate a recipe that won’t require turning the stove on.

    1. Brandi Schilhab says:

      Me too! This heat is no joke! Glad you enjoyed it, Jody!

  31. Nikita says:

    I’ve been making this for meal prep for months now and I’m obsessed! I add extra red pepper flakes for more spice and extra coconut aminos because I like the dressing a little bit more thin. It stores well in my refrigerator for four days, but it never lasts longer than that because I just eat it

    1. Brandi Schilhab says:

      Wahoo! So glad it’s on your rotation, Nikita!

  32. Leanne Kelly says:

    This was so delicious!! The dressing was amazing. I used pre cut coleslaw mix and almond butter. Oh my goodness!! Was awesome for my work lunches!!

    1. Brandi Schilhab says:

      Precut makes it SO EASY! Love it!

  33. Samantha B says:

    This is an excellent salad! I work full time active duty US Navy and I’m a mama of two under two. This salad is quick and easy to assemble to take to lunch each week. I usually double it so I have enough to last me all week. It’s also super filling and does not get old!

    1. Brandi Schilhab says:

      First of all, thank you so much for your service! So glad you love this salad, Samantha!

  34. dani says:

    literally made this last week and it was SO GOOD! the peanut sauce is incredible and it makes me feel good that i can slather it on a bit, since it has such clean ingredients! definitely making again!

  35. Molly Merkey says:

    My husband LOVED this! The dressing is awesome and the crunch and brightness of this salad makes it so appealing! Perfect light summer meal!

  36. Erika says:

    Tried this yesterday but didn’t have any chicken so I used roasted chickpeas. The dressing is super delicious!

  37. Clare Williams says:

    This salad tasted so great!! I wish I would have put some oil or the dressing on the cabbage to soften it in the fridge. It was a little too crunchy for my taste but the flavor was fabulous!!! That dressing is amazing!

  38. Shannon says:

    So good. Made this at the cabin this weekend. A definite time saver is get precooked and shredded chicken, as mentioned in the recipe. I boiled and shredded it which added time. Good the second day as left overs too!

  39. Nikki says:

    So easy and full of flavor!

  40. Ellen Leise says:

    I absolutely love this! I happen to already have ALL of these ingredients, including some leftover grilled chicken that I used, and I’m so excited to enjoy these salads this week!!! Of course I taste-tested and it’s so delicious. The prep is super easy and I love prepping veggies. My knife skills are self taught but it’s so soothing and relaxing to me. This offers me a good chunk of time (but not forever) of prepping veggies!

  41. Chelsea S says:

    I love how simple this recipe is so easy to put together! Simple yet restaurant worthy and healthy! Can’t be better than that!

  42. Sara Zielinski says:

    I doubled this recipe for Mother’s Day and it was a huge hit. My mom and sister both asked for the recipe and my husband loved the dressing so much, I saw him dipping bread in it, ha!

  43. Sam says:

    I made this for a weekend of grilling out and this salad made the perfect side! Even my baby led weaning 17 month olds LOVED it. The cabbage added a really good crunch and I loved all the fresh veggies I was able to pack in!

  44. CLAIRE says:

    What I love about this recipe is how fresh it stays all week with a great crunch even a couple days later! The flavors are fresh with a great variety of vegetables and color!

  45. Carrie says:

    I absolutely love this salad and crave it during the hot summer months. I recommend doubling the peanut dressing because it is so good and I always want more!

    1. Brandi Schilhab says:

      YES! That peanut dressing is everything!!!

  46. Michelle Howell says:

    So easy, and so delicious. I struggle to eat “all the colors” in my foods. I’m like a child in that I have to hide veggies in things to consume them (or dress them with a dressing that I can eat with a spoon). This recipe is just that. I ended up doubling the amount of rotisserie chicken and threw in a yellow bell pepper. It was a perfect, easy, and quick dinner to have while the weather is warm, too (no oven required!). I just prepped the components and put them in their own storage container for the fridge. That way, my husband and I could pick and choose how much of each thing we wanted in our own salad (he’s not a fan of carrots, for example). This one will be a staple in our meal rotations.

    1. Brandi Schilhab says:

      The best kind of dinner, right?! Easy and so flavorful! Thanks for sharing this with us, Michelle!

  47. Nicole Medeiros says:

    One of my favorite salads! Great for lunch. I slow cook chicken breast and shred….and the dressing…

    1. Brandi Schilhab says:

      The dressing is SO GOOD, right?! It’s seriously my favorite. We’re so glad you enjoyed this salad, Nicole!

  48. Kristen says:

    OMG this salad i used almond butter instead of peanut butter and it was still so good! Best summer salad so far

    1. Brandi Schilhab says:

      Yum!! So glad you loved it, Kristen!

  49. Becca says:

    The dressing is amazing!! Make a double batch!

    1. Brandi Schilhab says:

      Totally agree! So yummy! Glad you love it, Becca!

  50. Joline says:

    Love this salad!!! I did part chicken and part chick peas and packed it for lunches!!

    1. Brandi Schilhab says:

      Oh, I love that idea, Joline! I’ll have to try that next time!

  51. Ana says:

    Sooo delicious!! The only thing I didn’t have was coconut aminos but other than that it was perfect. I will recommend it!

    1. Brandi Schilhab says:

      Wahoo! Thanks so much, Ana! We’re glad you loved it!

  52. macy says:

    Loved the dressing! I had left over shredded Brussel sprouts and added those too! This salad is so colorful. Love me a salad with all the fixings!

    1. Brandi Schilhab says:

      What a great addition! Thanks for sharing this with us, Macy!

  53. Lauren says:

    I’ve made this 4 times in the last couple of months & it’s consistently good!! I love how quickly it comes together & the peanut dressing is a game changer!

    1. Brandi Schilhab says:

      Totally agree! I can’t get enough of the dressing! We’re glad you love it, Lauren!

  54. Erin says:

    Looks delicious! Anything with Thai and peanuts is a winner for me!

    1. Brandi Schilhab says:

      Same! Glad you love it, Erin!

  55. Lyssa says:

    So so yummy. This is a regular in my meal prep. Perfect for summertime – fresh and crunchy!

    1. Brandi Schilhab says:

      Wahoo! So glad you love it, Lyssa! Thanks for sharing this with us!

  56. Lyssa says:

    So so yummy. This is a regular in my meal prep rotation. It’s perfect for summer – fresh and crunchy!

  57. Pam Nealey says:

    Delicious, easy, makes my belly happy salad! I made this and took to work for my lunch each day! Kept me full and no guilt!! Give it a try!

    1. Brandi Schilhab says:

      Awesome, Pam! Thank you for sharing this with us!

  58. Sarahi Reyes says:

    This salad is so easy, refreshing, and DELICIOUS! The dressing is GOLD. I could drink it. I used to buy Thai Peanut Dressing because I didn’t know how to make it but it’s simple ingredients and SO delicious. I’m a teacher and this will be a quick, easy, go-to lunch when I have to go back to work! It’s amazing.

    1. Brandi Schilhab says:

      ME TOO…it takes some serious restraint to not drink it straight from the jar! We’re so glad you love this recipe, Sarahi!

  59. Lisa H says:

    We love this and it’s on the menu again this week! I definitely use the peanut butter because there’s just nothing like peanut sauce in Thai inspired dishes IMO. This recipe is a winner for sure, and a perfect summer dinner.

    1. Brandi Schilhab says:

      I totally agree…love that combo! Thanks for sharing this with us, Lisa!

  60. Brooke P says:

    I am so glad I gave this recipe a shot! I wasn’t super confident about the peanut butter dressing but it is sooo good! I used a premade shredded superfood blend for the salad portion which made this recipe super easy! I didn’t have natural peanut butter so I used regular and just added a little extra water to the dressing to thin it out. Can’t wait to have this for lunches this week.

    1. Brandi Schilhab says:

      That’s awesome! So glad you enjoyed it, Brooke! Thanks for sharing this with us!

  61. Jenny says:

    I made this for today’s lunch and I’m good to go for two more lunches. The dressing is delicious. I was hesitant about peanut butter dressing on a salad, but man, was I wrong. I added edamame to my salad as well.

    1. Brandi Schilhab says:

      Edamame is a great addition!! We’re glad you enjoyed it, Jenny!

  62. Kelly says:

    I LOVE this recipe! So easy to make and eat from all week long! It is on my regular rotation.

    1. Brandi Schilhab says:

      That’s so great to hear, Kelly! Thanks for sharing this with us!

  63. Robyn says:

    This salad has so many textures of flavor and veggies!! We did add a bit of fresh grated ginger to the dressing recipe. This salad is a keeper for me for an easier dinner and much easier lunch prep for the week!

    1. Brandi Schilhab says:

      Great idea! So glad you love it, Robyn!

  64. Allie Nichols says:

    LOVE a big hearty salad and could put this dressing on anything. Don’t be afraid of the peanuts!! Totally makes it.

    1. Brandi Schilhab says:

      I totally agree, Allie! So yummy!

  65. Cindy Randolph says:

    Easy, healthy, refreshing and delicious! Two of my guys work nights and my retired mom lives with us, making us a family of 6 over 14 years old! ☺️ My back has been really bothering me and causing severe limitations the past few weeks which has made my normal meal plan and prep difficult. I grabbed a rotisserie chicken for this one, and it was literally done in minutes! It’s a fresh twist for summer, but is a delicious meal to serve my family. I ended up using slightly more cabbage and chicken and doubled the dressing. It will easily feed all six of us!

    1. Brandi Schilhab says:

      Oh no!! I’m so glad these made things easier for you, Cindy!

  66. Jolene says:

    I made this for my family. It was easy to put together and the dressing was amazing! Even my kids ate or. I will make this again. I think I will make a batch and take for lunches. Yummy!

    1. Brandi Schilhab says:

      Awesome!! So glad everyone loved it, Jolene!!

  67. Erinn says:

    This is SO DANG GOOD – I could put that peanut sauce on almost anything! We actually had this for dinner (with leftovers for the next day) but next time I’m prepping it this way for lunches! To make things even easier I got a bag of pre-shredded cabbage and carrots 🙂

    1. Brandi Schilhab says:

      That’s the way I do it also! And I totally agree about the dressing…it is DELICIOUS! Thanks so much for sharing this with us, Erinn!

  68. Courtney says:

    I just meal prepped this for the whole week! I typically stay away from meat at lunch and just like to take a loaded salad with all of the toppings, and this fit the bill! I took Cassie’s suggestion and utilized chickpeas for protein instead of the chicken, and then always add an over-easy egg on top for extra protein. The runny yolk is AMAZING with the peanut dressing. This will be a new staple!

    1. Brandi Schilhab says:

      That sounds SO delicious, Courtney! We’re so glad you love it and made it fit your needs!

  69. Desirae says:

    This is the most fresh, tasty lunch I have made in a while! I made a double batch to feed my family and also to take over to friends who needed meals and everyone LOVED it. So colorful, full of flavor, and you feel good after eating it because you know it’s packed with healthy veggies.

    1. Brandi Schilhab says:

      So true! Thanks for sharing this with us, Desirae!

  70. Jae Huff says:

    I loved the flavors as did the hubs. We’re planning on incorporating this into our meal rotation but so everyone can customize it. Like a salad bar!

    1. Brandi Schilhab says:

      Wahoo! Love that! We’re glad you guys enjoyed it!

  71. Janine Partovi says:

    So good and so easy! Made this for my family of 6 (4 teenagers!) and there was not one bite left.

    1. Brandi Schilhab says:

      Score! That’s what we like to hear! Thanks for sharing this with us, Janine!

  72. Katie says:

    This salad had all the flavor and crunch I was hoping for! I’ll definitely be making it again!

    1. Brandi Schilhab says:

      Awesome!! We’re so glad you loved it, Katie!

  73. Mary Kathryn Canada says:

    Really tasty salad. I made it with almond butter (thats just what I had on hand) and I roasted Chickpeas as my protein. It was very filling and lots of flavor and color.

    1. Brandi Schilhab says:

      Crunchy, roasted chickpeas sound so fabulous in this salad – I’m going to try that the next time I make it! Thanks for sharing this with us, Mary!

  74. Christie says:

    Super easy to prep, the dressing is delicious (I used the little extra leftover to dip carrot and celery sticks!) and it’s portable. I’ll be enjoying my portions later this week at my son’s baseball tournament, easy to pop into the cooler and I love being able to have a healthy on-the-go option.

    1. Brandi Schilhab says:

      Wahoo! We’re so glad you love it!

  75. Katy says:

    I love this! Flavor, per usual, is great!

    1. Brandi Schilhab says:

      Awesome! Thanks for sharing this with us, Katy!

  76. Sam says:

    I made this for dinner tonight and it is wonderful! I love the fresh crunch of the salad and the dressing is so good! It is great for a summer dinner when you don’t want to turn on the oven or stove. I am definitely planning on making this for lunches when I go back to work. Thank you for this recipe!

    1. Brandi Schilhab says:

      I totally agree! Thanks so much for sharing this with us, Sam!

  77. Esther Logan says:

    Whipped this receive today. Super easy and can’t wait to eat it all week!

    1. Brandi Schilhab says:

      Awesome! Thanks for sharing this with us, Esther!!

  78. Sarah says:

    I added a tablespoon of rice wine vinegar to the peanut sauce for a little more mmm. Next time I think I’ll use broth instead of water in the sauce and water it down a bit more, then just combine the sauce and chicken together. I always fiddle with recipes, though; this is a great and easy recipe for a light, delicious meal!

    1. Brandi Schilhab says:

      So glad you love it, Sarah! Thanks for sharing your tips!

  79. Sue says:

    I made this and LOVE it! It was so easy (I used cole slaw mix) and quick to make. The crunchy salad, tender chicken, and creamy peanut sauce make for a tasty lunch or supper.

    1. Brandi Schilhab says:

      We’re so glad you love it, Sue!!

  80. Michelle says:

    This Thai Chicken Salad will be a regular at our home—it’s absolutely delish! We prepped all the ingredients over the weekend, which made for an easy weeknight meal. All the crunchy textures & every bite of peanut dressing was a treat—felt like a healthy entree that we could actually enjoy! With teen daughters, it’s hard to find something that they want to eat, but since they love peanut butter, all the vegetables suddenly became palatable-lol! We shredded our cabbage instead of just buying it shredded in a bag. It’s so worth it, but does make a big mess. We substituted Dang Coconut Chips for peanuts & included a lime wedge. The dressing is amazing! Everything has kept well in the fridge, too. It’s a great ‘last all week’ lunch option!
    I’m about to have a hysterectomy tomorrow so I’ve been busy stocking my freezer with meals that my family can enjoy while I recover. Your 1,000 Island Chicken Bake & Easy Chicken Enchiladas Casserole will be first on their menu, and I’m looking forward to enjoying your Thai Chopped Chicken Salad again, too! My family appreciates all your healthy & delicious recipes so much—thank you!!!

    1. Brandi Schilhab says:

      So amazing, Michelle!! Thank you for sharing this with us! Good luck with your surgery tomorrow!

  81. Drianna says:

    This is perfect for hot summer days and is delicious! I can’t have peanuts so I subbed the peanut butter for almond butter and left off the peanut crumbs and I can’t imagine it tasting any better! The dressing is so good!

    1. Brandi Schilhab says:

      Yay! That’s awesome, Drianna! Thanks for sharing this with us!

  82. Kimberlee says:

    I wish I could post a picture of my husband when he was eating this: Plate in one hand, shoveling food into his mouth with the other. He loved it (and so did I) I work as a pilot and am consequently always living out of a hotel room. Meal prep is important and finding recipes that hold their texture over several days is key! This recipe checks all the boxes.

    1. Brandi Schilhab says:

      Wow! Thanks so much, Kimberlee! We’re so glad you both loved this recipe – it’s definitely one of my very favorites!

  83. Jeanette says:

    So easy, delish and good for me!

    1. Brandi Schilhab says:

      Yeah!! So glad you love it, Jeanette!

  84. Lauren says:

    I made this made this dish to bring for easy, veggie filled lunches while glamping this week. I love the addition of cucumber – so fresh! I’ll probably add an extra squeeze of lime the next time I portion out a bowl.

    1. Brandi Schilhab says:

      So fun! We’re glad you enjoyed these, Lauren!

  85. Brenda Atwater says:

    Wow, this was fun! I have not made a Thai dish before! I wasn’t sure that I would like the combination of ingredients but was quite pleasantly surprised! You have challenged and stretched my cooking horizons. Thank you for all of the incredibly nutritious and fun recipes that you offer. Keep us going!

    1. Brandi Schilhab says:

      So awesome! We’re so glad you enjoyed it, Brenda!

  86. Jessica Henry says:

    This salad will be on repeat for meal prep in my house. I’ve been eating it all week and has stayed fresh. And that peanut dressing I could drink it! I will probably
    Delinks the dressing recipe next time because I’m so obsessed.

    1. Brandi Schilhab says:

      Wahoo!! I agree – that peanut dressing is AMAZING!

  87. Allison Fitzpatrick says:

    Another winner winner chicken dinner! . This recipe was so easy and sooooo delish! Plus…my kids loved it, which is an added bonus . The dressing was just perfect and creamy. I bought a pre bagged slaw mix from whole food then added in bagged shredded carrots. I also made a double so we had extra the next day for lunch. The salad held up really nicely even stored with the dressing on the salad. Definitely a must make again meal!

    1. Brandi Schilhab says:

      Amazing! We’re so glad the whole family enjoyed it, Allison!

  88. Ashley R says:

    This salad is delicious! I prepped it for my lunches this week, and it’s so refreshing, especially in 100+ weather in Texas! I feel like it also gave me a good amount of veggies that I am lacking in my everyday diet! Thanks for this great recipe – it will be on repeat!

    1. Brandi Schilhab says:

      That’s so great to hear! Thanks for sharing this with us, Ashley!

  89. Dagny moore says:

    So delicious! I’ve tried making other salads like this and they never work out. This one was great! Thank you!

    1. Brandi Schilhab says:

      So glad to hear that, Dagny! Thanks for sharing this with us!

  90. Shauna says:

    This is seriously so good! I had it for dinner last night and couldn’t get enough, so had it again for lunch today!

    1. Brandi Schilhab says:

      Score!! We’re so glad you enjoyed it, Shauna!

  91. Mary Kathryn says:

    Love this! I doubled this so that my husband and I both had lunch for the week. It was easy and stayed fresh all week.

    1. Brandi Schilhab says:

      Good idea!! Thanks for sharing this with us!

  92. Lindsay D says:

    We made this for lunches this week and it was perfect! It was simple, came together quick, and was VERY filling! I love quick and delicious meals. We will definitely make it again!

    1. Brandi Schilhab says:

      Awesome!! So glad you enjoyed it, Lindsay!

  93. Laura N. says:

    This salad is so delicious!! I love the crunch of it and I used the cabbage mix from Trader Joe’s to make it even simpler. I did use my new favorite cookbook “Cook Once Eat All Week” to roast my own chicken!! Thanks for teaching me how easy that is to do myself rather than buy rotisserie chicken.
    I’m loving your kitchen demo videos and these recipe challenges to motivate me to try some new recipes while I have so much extra time in my days. Thank you!!

    1. Brandi Schilhab says:

      That’s so great to hear, Laura! Thank you so much!

  94. Kristen says:

    YUM!!! I saw this recipe and had all of the ingredients on hand (minus the cilantro – not for me!). This was delicious.

    1. Brandi Schilhab says:

      Wahoo!! Thanks for sharing this with us!

  95. Lisa Nyers says:

    This was a family hit, and the dressing so yummy I could drink it!❤️
    I also loved that it stayed so fresh, my family was able to enjoy for 2 lunches- this is a definite repeat !

    1. Brandi Schilhab says:

      I totally agree…that dressing is the best!! We’re so glad your family enjoyed this, Lisa!

  96. Ashley McCoy says:

    I was honestly skeptical about trying this recipe because I am not a huge thai fan but decided to try it anyways and I am glad that I did!! The peanut dressing was SO good- my 6 yr old just wanted to eat it by the spoonful lol. I loved the freshness of this salad and it was perfectly balanced. Nothing was overpowering anything. I also used some chicken that I had already cooked for the week instead of rotisserie chicken. So good that I ate it for lunch and dinner and even my 14 month old loved it too! 🙂

    1. Brandi Schilhab says:

      That’s amazing, Ashley! Thanks so much for sharing this with us!

  97. Katie says:

    Really yummy, perfect summer recipe!

    1. Brandi Schilhab says:

      Wahoo!!! I totally agree!

  98. Lauren Moore says:

    Congratulations to our Recipe of the Week Challenge winner, Samantha B! Please check your email for more information!

  99. Kris says:

    Great recipe for a hot day when you don’t want to heat up the house with the oven , etc. I added a bit of red pepper flakes for spice and some sesame seeds instead of peanuts.

    1. Brandi Schilhab says:

      Great additions! We’re glad you enjoyed it, Kris!

    2. Kris says:

      As a follow-up to my earlier 5-star review, my husband just enjoyed some of the salad leftovers for lunch today and said, “Keep this one in the rotation – this is so delicious!” Also, my adult son who doesn’t like ‘stuff mixed all together’, enjoyed the salad last night for dinner AND took some to work today for lunch instead of a sandwich! Whoa – high praise all around!

    3. Brandi Schilhab says:

      SCORE! That’s awesome, Kris!!!

  100. Courtney says:

    I made the sauce with maple syrup (because that’s what I had on hand) it’s one of my absolute favorites! On repeat often at our house, I serve deconstructed for my toddler & he gobbles up this sauce!!

    1. Brandi Schilhab says:

      Love that, Courtney! It’s on repeat at my house too! Thanks for sharing this with us!

  101. Laura says:

    This recipe is amazing! The peanut sauce is better than anything I’ve ever had from a bottle or even in a restaurant. SO GOOD! It’s definitely best with the cabbage, but if we’re looking for a shortcut we’ll just make chicken and the sauce and add it to bagged salad.

    1. Brandi Schilhab says:

      I totally agree, Laura! This sauce is my FAVORITE ever. So glad you all are enjoying this one!!

  102. Melissa says:

    Can I meal prep this salad for 5 days for work lunches?

    1. Brandi Schilhab says:

      Definitely! Just wait to put the dressing on it until you’re ready to eat it!