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!
Equipment
- Mixing bowls
- Whisk
- Chef’s knife
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)
Instructions
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.
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.
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.