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Thai Chopped Chicken Salad in white bowl.

Thai Chopped Chicken Salad

  • Author: Bailey Sissom
  • Prep Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 2 salads 1x
  • Category: Salad




  • 1/3 cup creamy peanut butter
  • 6 TBS olive oil
  • 1/4 cup water
  • 2 TBS honey
  • 4 TBS lime juice, divided
  • 2 TBS rice vinegar
  • 1 1/2 TBS Bragg's liquid aminos (soy sauce substitute)
  • 1 TBS ginger, minced
  • 1/2 TBS garlic, minced
  • 1/2 tsp red pepper flakes, more if desired
  • 1/4 tsp fine grain sea salt


  • 2 chicken breasts, prepared
  • 1/2 head purple cabbage, shredded or thinly sliced
  • 1 red pepper, chopped
  • 1 cup shredded carrots
  • 1 small head of Romaine lettuce, shredded
  • 1/4 cup cilantro, roughly chopped
  • 1/4 cup peanuts, chopped


THAI PEANUT SAUCE: Combine peanut butter, olive oil, water, honey, 2 TBS of lime juice, rice vinegar, liquid amino, ginger, garlic, red pepper flakes, and sea salt. In a high speed blender or food processor blend the ingredients until they are completely incorporated. Add water to achieve desired consistency.

THAI CHICKEN SALAD: In a large bowl, combine cabbage, pepper, carrots, Romaine and cilantro. Toss to mix. Divide the mixture evenly between 2 bowls. Top each bowl with prepared chicken and peanuts. Drizzle on desired amount of dressing.

THAI CHICKEN SALAD (MASON JAR/PREP AHEAD): Pour 2 TBS of thai peanut sauce into jar. Layer chicken, cabbage, red peppers, carrots, romaine lettuce, cilantro and peanuts. Seal jar. Refrigerate. Prior to eating remove jar from the refrigerator. Allow salad to come to room temperature. Squeeze remaining 2 TBS of lime juice over the contents of the jar. Shake well. Enjoy!


  • You will have extra dressing. It will keep for up to a week in the fridge and is delicious for dipping veggies and topping stir-fry!
  • Thai Dressing will thicken when refrigerated. Allow it to come to room temp or pop it in the microwave to loosen it up if needed.

Keywords: Salad, Thai, Chicken