Chopped Thai Chicken Salad
Packed with bold flavors and vibrant colors, this Chopped Thai Chicken Salad is a delicious fusion of fresh vegetables, juicy shredded chicken, and a creamy peanut dressing that will take your taste buds on an exotic journey. Crisp romaine lettuce, crunchy red cabbage, and sweet carrots form the perfect base, while vibrant red bell pepper, cool cucumber, and fragrant cilantro add layers of refreshing taste. The creamy peanut butter dressing, infused with soy sauce, sesame oil, lime juice, and a hint of sriracha, delivers the perfect balance of sweet, tangy, and savory flavors. Finished with a sprinkle of crushed peanuts for added texture, this easy-to-make, no-cook salad is the ultimate healthy and satisfying meal, ready in just 20 minutes. Perfect for lunch, dinner, or meal prep, this gluten-free and protein-packed Thai-inspired salad will quickly become your go-to for fresh and flavorful dining.
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Recipe Information
Ingredients
- 2 cups (shredded) Cooked chicken breast
- 4 cups (chopped) Romaine lettuce
- 2 cups (shredded) Red cabbage
- 1 cup (shredded) Carrots
- 1 medium (diced) Cucumber
- 1 (diced) Red bell pepper
- 3 stalks (chopped) Green onion
- 0.5 cup (chopped) Fresh cilantro
- 0.5 cup Crushed peanuts
- 0.25 cup Creamy peanut butter
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 2 teaspoons Sesame oil
- 1 teaspoon Sriracha or chili paste
- 2 tablespoons (freshly squeezed) Lime juice
- 2 tablespoons Water
Instructions
Prepare the chicken. If using leftover or pre-cooked chicken breasts, shred them into bite-sized pieces using a fork or your hands.
In a large salad bowl, combine the chopped romaine lettuce, shredded red cabbage, shredded carrots, diced cucumber, diced red bell pepper, chopped green onion, and fresh cilantro. Toss gently to mix.
In a separate small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, lime juice, and water until smooth and creamy. Adjust the consistency by adding more water if needed.
Add the shredded chicken to the salad mixture and toss again to incorporate.
Drizzle the peanut dressing over the salad and toss until everything is coated evenly. Taste and adjust seasoning if necessary.
Top with crushed peanuts for added crunch.
Serve immediately and enjoy your fresh and vibrant Chopped Thai Chicken Salad.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 48.3 g | ||
| Protein | 152.8 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2740 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
