Chopped Thai Chicken Salad

Why You’ll Love This Recipe

This Chopped Thai Chicken Salad is packed with colorful vegetables, tender chicken, and fresh herbs, creating a balanced and wholesome dish. The homemade Thai-inspired dressing adds a burst of flavor, with the perfect balance of sweetness, saltiness, and heat. The salad is easy to make, quick to prepare, and can be served immediately or as part of a meal prep for the week. Whether you’re a fan of Thai flavors or looking for a healthy, filling salad, this recipe is sure to become a favorite!

Ingredients

For the Salad:

• 2 cups cooked chicken breast, shredded or diced (grilled, roasted, or rotisserie chicken works well)
• 4 cups mixed greens (e.g., romaine lettuce, spinach, or cabbage)
• 1 cup red cabbage, shredded
• 1 cup carrots, julienned or shredded
• 1 cucumber, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup fresh mint, chopped (optional)
• 1/4 cup roasted peanuts or cashews, chopped (for crunch)
• 1 tablespoon sesame seeds (optional)

For the Thai Dressing:

• 3 tablespoons lime juice (about 2 limes)
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon fish sauce (or use extra soy sauce for a vegetarian option)
• 1 tablespoon honey or maple syrup (optional for sweetness)
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, minced
• 1 teaspoon chili paste or sriracha (optional for heat)
• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Salad Ingredients: In a large bowl, combine the mixed greens, red cabbage, shredded carrots, cucumber, bell pepper, red onion, cilantro, and mint (if using). Toss everything together gently.
2. Grill or Cook the Chicken: If you haven’t already prepared the chicken, grill or pan-cook it until fully cooked and tender, about 5-7 minutes per side, depending on the thickness. Once the chicken has cooled slightly, shred or chop it into bite-sized pieces and set it aside.
3. Make the Thai Dressing: In a small bowl or jar, whisk together the lime juice, soy sauce, fish sauce, honey (if using), sesame oil, grated ginger, garlic, and chili paste or sriracha. Taste and adjust the seasoning with salt, pepper, or more honey if you prefer a sweeter dressing.
4. Assemble the Salad: Add the cooked chicken to the salad bowl with the vegetables. Drizzle the Thai dressing over the salad and toss gently to combine until everything is well-coated.
5. Garnish and Serve: Top the salad with roasted peanuts or cashews, sesame seeds, and extra fresh cilantro or mint. Serve immediately and enjoy!

Servings and Timing

• Servings: 4 servings
• Prep Time: 15 minutes
• Cook Time: 10 minutes (for cooking chicken)
• Total Time: 25 minutes

Variations

• Add More Vegetables: You can add other vegetables like snap peas, radishes, or cherry tomatoes for added color and texture.
• Vegan Version: Replace the chicken with tofu or tempeh for a plant-based version of this salad. Use soy sauce or tamari in place of the fish sauce.
• Spicy Thai Chicken Salad: Increase the amount of chili paste or sriracha in the dressing for an extra spicy kick.
• Grilled Shrimp: For a different protein option, replace the chicken with grilled shrimp or other seafood.
• Fruit Addition: Add a handful of fresh mango or pineapple for a touch of sweetness that pairs beautifully with the Thai dressing.

Storage/Reheating

• Storage: This salad is best served fresh, but you can store the salad (without the dressing) in an airtight container in the refrigerator for up to 2 days. Store the dressing separately.
• Reheating: If you have leftover chicken, you can reheat it in a skillet or microwave. Add the chicken back to the salad when ready to serve, and top with fresh dressing.

FAQs

1. Can I use a different type of greens for the salad?

Yes! You can use kale, arugula, or even cabbage for a heartier base. Just ensure the greens are chopped finely for easy eating.

2. Can I make the dressing ahead of time?

Yes, you can prepare the dressing ahead of time and store it in the refrigerator for up to a week. Just give it a good stir before using.

3. Can I make this salad without fish sauce?

Yes! If you’re vegetarian or don’t have fish sauce, simply substitute it with more soy sauce or tamari for a similar salty umami flavor.

4. How do I make the salad less spicy?

If you prefer a milder dressing, reduce the amount of chili paste or sriracha, or omit it entirely. The other ingredients in the dressing will still provide plenty of flavor.

5. Can I add other nuts or seeds?

Yes, you can add other nuts or seeds like cashews, almonds, sunflower seeds, or pumpkin seeds for more crunch and texture.

6. Can I use pre-cooked chicken?

Yes! You can use rotisserie chicken or any leftover cooked chicken to save time. Just shred or chop it before adding it to the salad.

7. Can I make this salad ahead of time?

You can prep the salad ingredients and store them in separate containers. Just wait until serving to add the dressing to avoid soggy vegetables.

8. Can I use a different protein?

Yes, you can replace the chicken with grilled shrimp, beef, or even tofu for a plant-based alternative. The dressing pairs well with all proteins.

9. Can I use a different sweetener instead of honey?

Yes, you can use maple syrup, agave nectar, or another sweetener of your choice in place of honey.

10. Is this salad gluten-free?

Yes! When you use tamari instead of soy sauce and ensure all other ingredients are gluten-free, this salad is naturally gluten-free.

Conclusion

Chopped Thai Chicken Salad with Miso Dressing is a light yet filling dish that’s bursting with vibrant flavors. The combination of tender chicken, crunchy vegetables, fresh herbs, and the zesty miso dressing creates a well-rounded and satisfying meal that’s perfect for lunch or dinner. With endless possibilities for customization, you can tweak this recipe to your taste and enjoy a healthy, delicious salad anytime!

Chopped Thai Chicken Salad

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Chopped Thai Chicken Salad with Miso Dressing combines tender chicken, fresh vegetables, and a flavorful Thai-inspired miso dressing. This healthy and vibrant salad is perfect for lunch or dinner, offering a balance of savory, sweet, and spicy flavors.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes (for cooking chicken)
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Salad, Main Dish
• Method: Cooking, Tossing
• Cuisine: Thai, Asian

Ingredients

1. 2 cups cooked chicken breast, shredded or diced (grilled, roasted, or rotisserie chicken works well)
   
   4 cups mixed greens (e.g., romaine lettuce, spinach, or cabbage)
   
   1 cup red cabbage, shredded
   
   1 cup carrots, julienned or shredded
   
   1 cucumber, thinly sliced
   
   1/2 red bell pepper, thinly sliced
   
   1/4 red onion, thinly sliced
   
   1/4 cup cilantro, chopped
   
   1/4 cup fresh mint, chopped (optional)
   
   1/4 cup roasted peanuts or cashews, chopped (for crunch)
   
   1 tablespoon sesame seeds (optional)
   
   For the Thai Dressing:
   3 tablespoons lime juice (about 2 limes)
   
   2 tablespoons soy sauce or tamari (for gluten-free)
   
   1 tablespoon fish sauce (or use extra soy sauce for a vegetarian option)
   
   1 tablespoon honey or maple syrup (optional for sweetness)
   
   1 tablespoon sesame oil
   
   1 teaspoon grated fresh ginger
   
   1 small garlic clove, minced
   
   1 teaspoon chili paste or sriracha (optional for heat)
   
   Salt and pepper to taste

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Instructions

Prepare the Salad Ingredients: In a large bowl, combine the mixed greens, red cabbage, shredded carrots, cucumber, bell pepper, red onion, cilantro, and mint (if using). Toss everything together gently.

1. Grill or Cook the Chicken: If you haven’t already prepared the chicken, grill or pan-cook it until fully cooked and tender, about 5-7 minutes per side, depending on the thickness. Once the chicken has cooled slightly, shred or chop it into bite-sized pieces and set it aside.
2. Make the Thai Dressing: In a small bowl or jar, whisk together the lime juice, soy sauce, fish sauce, honey (if using), sesame oil, grated ginger, garlic, and chili paste or sriracha. Taste and adjust the seasoning with salt, pepper, or more honey if you prefer a sweeter dressing.
3. Assemble the Salad: Add the cooked chicken to the salad bowl with the vegetables. Drizzle the Thai dressing over the salad and toss gently to combine until everything is well-coated.
4. Garnish and Serve: Top the salad with roasted peanuts or cashews, sesame seeds, and extra fresh cilantro or mint. Serve immediately and enjoy!

Notes

• Storage: This salad is best served fresh, but you can store the salad (without the dressing) in an airtight container in the refrigerator for up to 2 days. Store the dressing separately.
• Reheating: If you have leftover chicken, you can reheat it in a skillet or microwave. Add the chicken back to the salad when ready to serve, and top with fresh dressing.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 70mg