January 28, 2020

Chopped Thai Chicken Salad

This Chopped Thai 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. This recipe is Whole30 compliant, Paleo, and gluten-free. 

Chopped Thai Chicken Salad in white bowl with almond butter dressing in the background

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 veggie love in our meals, but I think we can all agree that the last thing we want are boring salads with wimpy dressings. 

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!

A Creamy Whole30 Almond Butter Dressing Sweetened with Dates

dates, cilantro, garlic in blender

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. Because the dressing uses dates, it is also Whole30 compliant! 

creamy almond butter dressing in blender

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. 

How to Make this Thai Chopped Chicken Salad

Dressing being poured over Chopped Thai 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 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

How to Serve and Store this Salad

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. 

Chopped Thai Chicken Salad in white bowl with brown fork

More Delicious Salad Recipes to Love

Print

Chopped Thai Chicken Salad

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

 

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    17 comments
  1. Made this this week for meal prep lunches, and it was delish! Such a nice change from a regular salad.

  2. I love this salad and dressing – one of my favorite all time recipes! Making ahead for lunch this week 🙂

  3. I absolutely LOVE this recipe! The dressing is the best Thai peanut sauce I’ve ever made. Would highly recommend making this salad!

  4. This was SO delicious! My husband raved about it the whole time he ate it LOL. Will definitely be making this again!

  5. I made this tonight and boy was it delicious! Very filling too. I love your healthy recipes. The dressing for this was genius!

  6. after weeks of no inspiration for cooking, I found your blog. Thank you! I’m tired of beige food other people post, so looking forward to this salad tomorrow!

  7. Made this tonight and the entire family raved! (A feat, because they usually complain about Paleo meals). Thank you for such a yummy, HEALTHY recipe full of flavor! And the dressing is the best “Thai peanut” recipe I’ve ever tried. ⭐️⭐️⭐️⭐️⭐️

  8. Absolutely DELICIOUS! The sauce is so full of flavor and this will now be a regular for our family this summer. 🙂

    • We just made this tonight! Delicious! My boyfriend cooked and shredded the chicken this morning before going to work and then it took no time at all to assemble once we got home. We subbed out the cabbage for spinach, since that is what we had on hand. The dressing is out of this world – so happy we have enough leftover for another tasty salad tomorrow.

  9. This dressing is phenomenal!! Thanks so much for sharing. If I had the option I would give it 5 stars, but it doesn’t seem like I’m able to rate it. Anyways, I also appreciate the option to ‘skip to recipe’; not because I don’t appreciate the narrative before the recipe, but so when I come back next time, I don’t have to re-read it just to access the recipe. It’s the little things 🙂

  10. This salad is wonderful! Great flavors – my husband especially likes it because of the nut flavored sauce that goes on top!

  11. This salad is absolutely amazing!! I made it last night for my family and everyone loved it. The fresh veggies, the crunch and oh that dressing!!! This is now part of our weekly menu. I’m going to have to make extra so this mama has lunch during the week too! We eat a lot of salads and this has become my new favorite! Thank you!! ☺️

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