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Chopped Thai Crunch Chicken Salad

A refreshing salad packed with tender chicken, crunchy veggies, and a tangy sesame dressing, perfect for gatherings or a quick weekday dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken, chopped Use rotisserie chicken for an easy option!
  • 4 cups napa cabbage, shredded For that crisp bite
  • 2 cups carrots, shredded Sweet and crunchy
  • 1 medium red bell pepper, sliced Adds a pop of color
  • 1/2 cup green onions, sliced For that oniony zing
  • 1/2 cup cilantro, chopped Adds freshness
  • 1/4 cup peanuts, chopped For extra crunch
Dressing and Seasonings
  • 1/4 cup sesame dressing Store-bought or homemade works!
  • 1 tablespoon soy sauce For a savory depth
  • 1 tablespoon lime juice Just a squeeze for zest

Method
 

Preparation
  1. If you’re using leftover cooked chicken, chop it into bite-sized pieces. If it’s raw, cook it until it’s nicely browned and fully cooked, then let it cool before chopping.
  2. Using a sharp knife or a food processor, shred the napa cabbage and carrots.
  3. Cut the red bell pepper into thin slices.
  4. Aim for thin slices of green onions and roughly chop the cilantro.
Assembly
  1. In a large bowl, toss together the chopped chicken, napa cabbage, shredded carrots, sliced red pepper, green onions, and cilantro.
  2. Drizzle the sesame dressing, soy sauce, and lime juice over the salad. Give everything a good toss to ensure an even coating.
  3. Sprinkle the chopped peanuts over the top of the salad.
Serving
  1. Serve immediately to enjoy the crispy textures, or let it chill for a few minutes for the flavors to meld together.

Notes

For substitutions, swap napa cabbage for kale, or use sunflower seeds instead of peanuts for a nut-free version. Allow the dressing to be added just before serving to maintain freshness.