Chopped Thai Chicken Salad is made with shredded cabbage, scallions, fresh cilantro, pineapple, peanuts, and chopped chicken. You can make your own peanut dressing or buy some store-bought.
One thing I love to grab for a quick lunch and easy meal that you don’t have to cook are those salad kits. Usually, the store will have Thai, Chipotle Chicken, or an Apple salad with a honey vinaigrette dressing. If you don’t want to buy bags of salad kits just prepare the salad at home and store all the ingredients in bags or containers for the week.
The chicken can be prepared ahead of time or I like to use the Just Barre chicken nuggets from Costco and air fry them for 10 minutes.
What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for.
Chicken - boneless skinless chicken breasts already cooked and chopped (try prepping them in the beginning of the week) or air fried breaded chicken nuggets
Cabbage - shredded or romaine lettuce is also fine
Pineapple - mango or papaya would also be good
Cilantro - freshly chopped
Green Onions - freshly chopped
Chopped Peanuts - optional can be used for crunch
How to make Chopped Thai Chicken Salad
You can print off the full recipe below.
- Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
- If using an air fryer to cook the chicken, set the temperature to 400 degrees and cook the chicken breasts for 16 to 18 minutes. Finely chop them when they are cooled.
- Chop the cabbage into very thin pieces, like it would be for coleslaw. Peel and grate the carrots. Drain the canned pineapple. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
- Make the dressing: Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
- Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.
- safe bowl on high for 1 minute.
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If you’ve tried this Chopped Thai Chicken Salad or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
Chopped Thai Chicken Salad
- Prep Time: 10 min
- Cook Time: 15-20 min
- Total Time: 46 minute
- Yield: 6 1x
Ingredients
- 2 boneless skinless chicken breasts
- 1 small head green or white cabbage (2 cups shredded)
- 1 ½ cups shredded carrot
- 1 cup of canned pineapple
- ½ cup fresh cilantro
- ½ cup green onions
- ½ cup chopped peanuts
- Dressing
- 2 cloves garlic
- 3 bird's eye chili peppers (sub ½ teaspoon minced hot pepper)
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon oil
- ½ teaspoon fish sauce
- ¼ cup peanut butter
- ¼ cup water
Instructions
- Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
- If using an air fryer to cook the chicken, set the temperature to 400 degrees and cook the chicken breasts for 16 to 18 minutes. Finely chop them when they are cooled.
- Chop the cabbage into very thin pieces, like it would be for coleslaw. Peel and grate the carrots. Drain the canned pineapple. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
- Make the dressing: Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
- Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.
- Safe bowl on high for 1 minute.
Notes
myWW points: Blue 7; Green 7; Purple 7
WW Personal Points 8
- Category: Easy
- Method: Boil
- Cuisine: Asian
Nutrition
- Serving Size: 1 salad
- Calories: 301
- Sugar: 10.86
- Sodium: 476
- Fat: 15.21
- Saturated Fat: 2.75
- Carbohydrates: 18.15
- Fiber: 4.4
- Protein: 25.34
Keywords: chopped thai chicken salad
Jenna says
Thanks Ashley!
Ashley @ Big Flavors from a Tiny Kitchen says
I love Thai flavors, and this salad looks super refreshing. Yum!
DIET METHOD says
Chopped Thai Chicken Salad – Recipe Diaries