Go Back
+ servings
chopped thai chicken salad with peanut dressing in a bowl with a fork
Print Recipe
5 from 8 votes

Chopped Thai Chicken Salad with Peanut Dressing

This chopped Thai chicken salad with peanut dressing is a quick and delicious salad that is perfect for all peanut butter lovers! It has tons of flavor and is made with nutritious ingredients, which makes this recipe great for preparing a healthy lunch or dinner.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: Asian-Inspired
Servings: 4 servings
Calories: 468kcal


Salad Ingredients

  • 1 lb chicken breast or shredded rotisserie chicken
  • 6 cups green cabbage shredded
  • 2 carrots cut into matchsticks or spiralized
  • 1 red bell pepper cut into thin slices
  • ½ cup green onion sliced
  • ¼ cup cilantro chopped
  • ¼ cup peanuts chopped
  • salt and pepper to taste

Thai Peanut Dressing Ingredients

  • 1 lime juiced
  • ½ cup natural peanut butter
  • 2 tablespoon soy sauce
  • 2 tablespoon honey or another sweetener of choice
  • 1 tablespoon chili garlic sauce or sriracha
  • 1 tablespoon rice vinegar
  • 1 tablespoon ginger grated
  • water to thin the sauce


  • Add water to a pot and bring it to a boil. Add the chicken breast to the pot, reduce the heat, cover the pot and let the chicken simmer for 20-25 minutes, until it is cooked through. Then, take the chicken out of the pot and shred it with two forks.
  • While the chicken cooks, prepare the salad ingredients and the Thai peanut dressing. Simply chop the salad ingredients and add them to a large bowl. Mix the dressing ingredients in a small bowl and add water to thin the dressing until it has reached the desired consistency.
  • Add the shredded chicken and peanut dressing to the salad ingredients. Toss everything, season with salt and pepper to taste and serve!


  • To get the right texture, you'll need to use finely shredded cabbage. You can either shred the cabbage using a mandolin or buy pre-cut cabbage. I used a mix of green and red pre-cut cabbage.
  •  The amount of water you should use to thin the dressing depends on the peanut butter you have. I used 6 tablespoon of water to thin the peanut dressing. Just make sure you don't add too much water at once.
  • You can make a spicy version of this salad by adding thinly sliced chile pepper or crushed red pepper flakes.
  • If you prefer a sweet version with fruit, feel free to add apple dices, mango, or papaya.


Serving: 1serving | Calories: 468kcal | Carbohydrates: 31g | Protein: 38g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 915mg | Potassium: 1129mg | Fiber: 8g | Sugar: 18g | Vitamin A: 6369IU | Vitamin C: 90mg | Calcium: 102mg | Iron: 3mg