Thai-Inspired Chopped Chicken Salad Recipe - Fed & Fit (2024)

This Thai Chopped Chicken Salad is both healthy and flavorful (thanks to fresh, bright, crunchy veggies and a ridiculously tasty peanut sauce) and will be a lunch that you’ll look forward to all morning long!

The only thing better than a delicious, healthy lunch is an already-made, ready-to-eat, delicious, healthy lunch! While this salad can absolutely be enjoyed on its own for two days worth of meal prepped lunches, it was created to work in tandem with our Southwestern Quinoa Salad to give you an entire week of lunches – it’s Cook Once, Eat All Week: Lunch Style, if you will! After just thirty minutes of prep (that consists of mostly chopping + tossing), you’ll have a week’s worth of ready-to-enjoy salads (3 quinoa + 3 Thai) for your midday lunch break!

Do note that this salad will make for a really yummy light dinner too! However you choose to eat it, you won’t be disappointed!

What is Thai Chicken Salad?

The bulk of most Thai chicken salad recipes is made up of crunchy shredded cabbage (rather than a flimsier romaine lettuce base) and tons of fresh, crunchy veggies, and (typically) a little bit of extra crunch thanks to chopped peanuts or slivered almonds.

Thai Chicken Salad Ingredients

Here’s what you’ll need to add to your grocery list so that you can whip up this Thai salad ASAP!

• 1 1/2 cups each of shredded green and purple cabbage
• 1 cup of shredded carrots
• 1 diced red bell pepper
• 1/2 of a diced cucumber
• 2 cups of shredded chicken (about 1 pound of boneless, skinless chicken or chicken thighs)
• 1/2 cup of roughly chopped cilantro
• 1/4 cup of sliced green onions
• 1/4 cup of crushed peanuts
• 1/4 cup of natural peanut butter
• 2 tablespoons of coconut aminos
• 1 tablespoon of lime juice
• 2 teaspoons of honey
• 1 teaspoon of sesame oil
• Pinch of crushed red pepper flakes

How to Make Thai Chopped Chicken Salad

This is essentially a chop, shred, slice, blend, and toss situation…SO easy!

1. Shred the Chicken – shred 2 cups of rotisserie chicken. Alternatively, shred 2 cups worth of chicken breast (here’s a guide to making shredded chicken in the slow cooker or Instant Pot!)
2. Dice the Bell Pepper – dice the bell pepper into ¼ inch pieces.
3. Shred the Cabbage – shred about 1½ cups of both the purple and green cabbage.
4. Chop the Cilantro – give half the head of cilantro a rough chop!
5. Slice the Green Onions – thinly slice the green onions and…
6. Dice the Cucumber – …dice half a cucumber into ¼ inch chunks.
7. Make the Peanut Dressing – blend together the peanut butter, coconut aminos, water, lime juice, honey, sesame oil, and crushed red pepper flakes until smooth.
8. Assemble – toss together the cabbage, carrots, bell pepper, cucumber, chicken, cilantro, and green onions, and then divide evenly between 3 meal prep containers. When you’re ready to enjoy your salad, top with the peanut dressing!

This colorful, delicious, and good-for-you Thai Chopped Chicken Salad is sure to turn around even the bleakest of days! Enjoy!

Thai Chopped Chicken Salad Frequently Asked Questions

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