Summer Thai Chicken Chopped Salad

Summer Thai Chicken Chopped Salad

2 Servings

Summer Thai Chicken Chopped Salad

This past week it's been hot here. I haven't wanted to cook at all and have been craving a good chicken salad with lots of crisp vegetables. I came up with this recipe and have become a little obsessed with it and have had it for lunch and dinner the past three days. I'm even snacking on it as I type this's that good.

Here is the recipe so you can make it yourself and become just as addicted to it as I am.


  • 2 boneless skinless chicken breasts – I used a rotisserie chicken to make my life easier
  • ½ small head green cabbage, shredded
  • 1 large carrot, shredded
  • ½ cup fresh cilantro, roughly chopped
  • ½ cup green onions, roughly chopped
  • ½ cup chopped salted peanuts
  • 2 cloves garlic
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sesame oil
  • ¼ cup peanut butter
  • ¼ cup water


  • Shred chicken breasts with two forks and put aside.
  • Slice the cabbage into very thin strips, like it would be for coleslaw. Peel and grate the carrots. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
  • Place garlic, soy sauce, rice wine vinegar, sugar, lime juice, sesame oil and peanut butter in a blender. Blend until smooth.
  • Toss the salad with the dressing or serve dressing on side. Add the crushed peanuts to the top of salad. Serve chilled. For best results, keep the leftover salad and dressing separate until ready to serve.

Summer Thai Chicken Chop Salad Recipe