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This vibrant Thai-inspired chopped chicken salad brings together the perfect balance of crunchy vegetables, tender chicken, and a creamy peanut-lime dressing that will transport your taste buds straight to Southeast Asia. I created this recipe after traveling through Thailand, where I fell in love with their bright, bold flavors and textural contrasts.
This salad has become my go-to lunch option during busy workweeks. After making it for a potluck last summer, I've had at least five friends request the recipe, and it's now in regular rotation at our family gatherings.
- Cooked chicken breast: Provides lean protein and makes this a satisfying main dish. Rotisserie chicken works beautifully for convenience.
- Green and red cabbage: Offer satisfying crunch and visual appeal. The red variety also adds beneficial antioxidants.
- Red bell pepper: Brings sweet notes and vibrant color. Look for firm peppers with glossy skin.
- Shredded carrots: Add natural sweetness and boost the nutritional profile. Buy pre-shredded to save time.
- Fresh cilantro: Contributes that distinctive herbal note essential to Thai cuisine. Choose bunches with bright green leaves.
- Green onions: Provide mild allium flavor without overpowering. Use both white and green parts.
- Chopped peanuts: Create essential texture contrast and authentic Thai flavor. Toast them lightly for enhanced nuttiness.
- Creamy peanut butter: Forms the dressing base. Natural varieties work best for pure peanut flavor.
- Soy sauce: Adds umami depth. Low-sodium options allow other flavors to shine.
- Sesame oil: Brings aromatic nuttiness. A little goes a long way with this potent ingredient.
Step-by-Step Instructions
- Create the Dressing:
- Combine peanut butter, soy sauce, sesame oil, rice vinegar, honey, lime juice, and minced garlic in a small bowl. Whisk vigorously until completely smooth. Add warm water one tablespoon at a time until you reach a pourable but still creamy consistency. This warm water technique helps the peanut butter blend more easily. Taste and adjust sweetness or acidity as needed.
- Prepare the Vegetables:
- Shred both cabbages into thin, consistent pieces for even texture throughout the salad. Julienne the red bell pepper into delicate strips that your fork can easily spear. Ensure all vegetables are roughly the same size for balanced bites. This preparation ensures every forkful has multiple flavors and textures.
- Combine the Elements:
- Place all prepared vegetables, herbs, and chicken in a large bowl with ample mixing space. Pour three-quarters of your dressing over the ingredients. Using tongs or two large spoons, gently toss everything together until evenly coated. The varied textures require thorough but gentle mixing to distribute the dressing without crushing delicate ingredients.
- Final Assembly:
- Transfer the dressed salad to a serving platter or individual plates. Drizzle remaining dressing over the top for visual appeal. Sprinkle generously with chopped peanuts just before serving to maintain their crunch. A few additional cilantro leaves make a beautiful garnish that signals the fresh flavors inside.
My favorite part of this recipe is the versatile peanut dressing. I once made a triple batch for a family reunion and found myself using the leftovers on everything from grilled chicken to steamed vegetables throughout the week. Even my nephew who claims to hate vegetables finished his entire plate and asked for seconds.
Make-Ahead Tips
This salad actually improves with a bit of time. You can prepare all components up to three days in advance and store them separately in the refrigerator. The dressing will thicken when chilled, so bring it to room temperature and add a splash of warm water before using. Assembly takes just minutes when everything is prepped ahead, making this perfect for busy weeknights or elegant but effortless entertaining.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Substitute almond butter for peanut butter if dealing with peanut allergies. The flavor profile shifts slightly but remains delicious. Honey and maple syrup work interchangeably for varying sweetness levels. For a vegetarian version, replace chicken with crispy tofu or edamame for comparable protein content. Even the vegetables can be adjusted seasonally use whatever is fresh and crisp.
Serving Suggestions
Serve this vibrant salad as a refreshing main course on hot summer evenings, paired with chilled coconut rice on the side. For a beautiful presentation at gatherings, arrange the salad on a large platter and place small bowls of extra peanuts, lime wedges, and sriracha nearby for guests to customize. The salad also works beautifully packed into lettuce cups or wrapped in rice paper for a fun handheld option.
Cultural Context
While not strictly authentic Thai cuisine, this salad draws inspiration from dishes like larb and som tam. Traditional Thai salads often feature bold contrasts between sweet, sour, salty and spicy flavors along with varied textures. This adaptation maintains those principles while using ingredients more readily available in Western markets. The peanut dressing pulls inspiration from Thai satay sauce but in a lighter, more salad-friendly form.
Frequently Asked Questions
- → Can I make this salad vegetarian?
Yes, you can replace the chicken with protein options like edamame, crispy tofu, or even tempeh for a vegetarian alternative.
- → How do I store the salad for meal prep?
For meal prep, store the salad and dressing separately in airtight containers. Combine and toss just before eating to maintain freshness.
- → Can I adjust the spice level in the dressing?
Absolutely! Add sriracha, chili paste, or red pepper flakes for extra heat, or omit them if you prefer a milder flavor.
- → What other toppings can I add to this salad?
You can add chopped mango for sweetness, cucumber for extra crunch, or sesame seeds for a nutty flavor addition.
- → Can I use other types of cabbage for this recipe?
Yes, you can use napa cabbage or even romaine lettuce as an alternative to green and red cabbage if preferred.