This Chopped Thai-inspired Chicken Salad is full of fresh veggies, shredded chicken, and dressed with the most delicious creamy almond butter dressing. It’s a hearty salad that is perfect for a quick lunch or easy dinner.

Eat the Rainbow with this Healthy Chopped Chicken Salad

Do you need more veggies in your life? I’m guessing we all could use a little more veggies in our meals, but I think we can all agree that the last thing we want are boring salads with wimpy dressings.

Watch How to Make This Recipe

Nope, we want fresh, crisp salads with crunchy veggies, tender chicken, and a creamy dressing packed with flavor that we literally cannot stop eating.

Thankfully, this Thai inspired Chopped Chicken Salad has got all of that and more. Keep reading to learn how to make your new favorite salad!

Reader Favorite Salad Recipes

Get all of our reader favorite salad recipes, HERE!

dressing poured over salad

A Creamy Almond Butter Dressing Sweetened with Dates

While all of the veggies and chicken make this a hearty salad, I would be lying if I didn’t say the dressing is my favorite part. I could honestly eat it by the spoonful.

The creamy dressing is made from a combination of almond butter, fresh herbs, garlic, and ginger. It has a slightly sweet, tangy flavor and also packs a little bit of heat from the sriracha. 

The creaminess of the dressing pulls all of the chicken and veggies together just perfectly. To add that little bit of sweetness, this recipe uses medjool dates as a sweetener instead of maple syrup or honey. Dates are often referred to as nature’s candy and work incredibly well as a real food sweetener.

When using medjool dates in dressings, like this one, I like to soften them first before adding them to a blender. To do this, just the dates to a small bowl and then cover them with boiling water. Let the dates soak in the water for a few minutes to soften and then add them to your blender.

Not only is this creamy almond butter dressing delicious in this salad, it is also great as a dip for fresh veggies, wraps, or whatever else your heart desires! If you don’t use all of the dressing right away, just store it in an air-tight container in the fridge.

salad ingredients

Chicken Salad Ingredients

  • Shredded green cabbage
  • Shredded purple cabbage
  • Shredded carrots
  • Sliced red bell pepper
  • Shredded chicken breast (you can use rotisserie chicken for this to make things even easier)
  • Sliced almonds
  • Chopped green onions
  • Cilantro leaves

salad in bowl

How to Make this Thai-Inspired Chopped Chicken Salad

Once you have made the dressing, it’s time to make the salad. Once you have all of the veggies chopped and prepared, this salad really could not be easier to make.

Use a large mixing bowl and a pair of salad tongs to toss the salad well. Here is what you’ll need to make the salad.

salad in a bowl

How to Serve and Store

Because this hearty salad keeps crisp and crunchy in the fridge for a few days, it is a great recipe to make for your weekly meal prep. When meal prepping, if you prefer, you can mix the chicken and veggies, and skip the dressing until you are ready to eat.

Just store the dressing separately and then drizzle the almond butter dressing over the veggies and chicken right before serving. Store the salad in an air-tight container in the fridge.

two bowls of salad

More Delicious Recipes to Love

I hope you give this Chopped Chicken Salad a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! 

Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Print

Chopped Thai-Inspired Chicken Salad

  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: No Cook
  • Cuisine: Thai
  • Diet: Gluten Free
Units
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: No Cook
  • Cuisine: Thai
  • Diet: Gluten Free

Ingredients

  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 2 cups shredded chicken breast
  • 1 cup sliced red bell pepper
  • 1 cup shredded carrots
  • 1/3 cup sliced green onions
  • 1/3 cup chopped cilantro
  • 1/3 cup sliced almonds

For the Dressing

Method

  1. Combine all of the dressing ingredients in a high-powered blender and blend until smooth and creamy.

  2. Add all of the salad ingredients to a large bowl. Drizzle your desired amount of the dressing over the salad. You will probably have a bit leftover and that’s ok. Toss the salad until well combined and coated in the dressing. Enjoy!

Keywords:

chopped Thai chicken salad, chopped chicken salad, chicken salad, almond butter dressing

instagram logo

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eats

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

48 Comments

  1. Great salad! I’ve made serval times, it’s great for meal prep. My husband often requests this gir his lunches. The dressing is really good, I always double the recipe

    1. Natalie Perkins (ATHT) says:

      I’m so glad you loved this, Leah! Thanks for taking the time to leave a review!

  2. Wow. This salad dressing is so full of flavours! The tiny kick from the sriracha mixed with the crunch of the vegetables is just *chefs kiss*
    I will be adding this in as a regular lunch meal. So tasty! Thanks for sharing.

    1. Natalie Perkins (ATHT) says:

      I’m so glad you loved it, Tia! Thanks for taking the time to leave a review!

  3. *licks bowl*

    This dressing is incredible! My non-salad loving husband even loved this salad. So so so good.

    1. Natalie Perkins (ATHT) says:

      I’m so glad you all enjoyed this one, Mireille! Thanks for taking the time to leave a review!

  4. Veronica Donohoe says:

    This was an easy meal to make as we return from vacation, and I even made some extra for lunches for the week for meal prep! The dressing is to die for!

    1. Natalie Perkins (ATHT) says:

      I’m so glad you all loved this one, Veronica! Thanks for taking the time to leave a review!

  5. Carrie Evans says:

    Loved this so much. So many crunchy veggies and the dressing was a perfect compliment.

    1. Natalie Perkins (ATHT) says:

      I’m so glad you loved this, Carrie! Thanks for leaving a review!