Thai Chopped Chicken Salad with Peanut Dressing

Crunchy, fresh, and bursting with Thai-inspired flavors, this salad combines tender chicken, colorful vegetables, and a tangy peanut dressing. Ready in 15 minutes, it’s a protein-packed, gluten-free lunch that’s perfect for meal prep or a quick midday pick-me-up!

Prep Time: 10 minutes
Cook Time: 5 minutes (if cooking chicken)
Total Time: 15 minutes
Yield: 2 servings
Cuisine: Thai-Inspired
Category: Lunch
Dietary Info: High-Protein, Gluten-Free, Dairy-Free

Ingredients

For the Salad:

• 2 cups cooked shredded chicken (rotisserie or grilled)
• 1 cup shredded purple cabbage
• 1 medium carrot, julienned
• ½ red bell pepper, thinly sliced
• ¼ cup fresh cilantro, chopped
• 2 green onions, sliced
• 2 tbsp crushed peanuts (optional garnish)
• Lime wedges for serving

For the Peanut Dressing:

• 3 tbsp creamy peanut butter
• 1 tbsp lime juice
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey (or maple syrup for vegan)
• 1 tsp sesame oil
• 1 garlic clove, minced
• ½ tsp grated ginger
• 1-2 tbsp water (to thin dressing)

Equipment Needed

• Mixing bowls
• Whisk
• Chef’s knife

Instructions

1. Prep the Chicken & Veggies:

• If using raw chicken, season with salt and pepper, then pan-sear or grill for 4-5 minutes per side until cooked through. Shred with forks.
• Toss shredded cabbage, carrot, bell pepper, cilantro, and green onions in a large bowl.

2. Make the Dressing:

• Whisk peanut butter, lime juice, soy sauce, honey, sesame oil, garlic, and ginger in a small bowl. Add water gradually until the dressing reaches a pourable consistency.

3. Assemble the Salad:

• Add shredded chicken to the veggie mix. Drizzle with peanut dressing and toss until evenly coated.
• Top with crushed peanuts and serve with lime wedges.

Nutrition Per Serving

• Calories: 380
• Protein: 32g
• Carbs: 18g
• Fat: 20g
• Fiber: 4g