Chopped Thai Salad With Chicken

This Chopped Thai Salad With Chicken delivers restaurant-quality flavor right in your own kitchen. It combines crunchy vegetables, tender chicken, and a tangy-sweet peanut dressing, making it perfect for quick weeknight dinners, potlucks, and meal prep.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings servings

Course: Main Course

Cuisine: Thai

Calories: 385

Ingredients Method Notes

Ingredients

1 pound boneless, skinless chicken breasts
3 cups purple cabbage, finely chopped
2 cups green cabbage, finely chopped
1 large red bell pepper, diced
1 cup carrots, shredded
1 medium cucumber, diced
1 cup edamame, shelled
1/2 cup cilantro, chopped
1/4 cup fresh mint, chopped
4 stalks green onions, sliced
1/3 cup creamy peanut butter
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon sesame oil
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
2-3 tablespoons water
1/3 cup roasted peanuts, chopped
2 tablespoons sesame seeds

Method

Step 1: Cook the Chicken - Season chicken breasts with salt and pepper. Heat a skillet over medium-high heat, add oil, and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before chopping.
Step 2: Prepare the Vegetables - Finely chop both cabbages, dice bell pepper and cucumber, shred carrots, slice green onions, and chop herbs.
Step 3: Make the Peanut Dressing - In a bowl, combine peanut butter, rice vinegar, soy sauce, lime juice, honey, sesame oil, ginger, and garlic. Whisk until smooth, adding water to reach desired consistency.
Step 4: Assemble the Salad - In a large bowl, combine vegetables, edamame, and herbs. Add chicken and dressing, toss to coat. Garnish with peanuts and sesame seeds.

Notes

For meal prep, store dressing separately until ready to serve. This salad holds up well in the fridge for up to 4 days.