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. This recipe is Whole30 compliant, Paleo, and gluten-free.
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.
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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 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.
Shredded green cabbage
Shredded purple cabbage
Sliced red bell pepper
Shredded chicken breast (you can use rotisserie chicken for this to make things even easier)
Chopped green onions
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.
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.
Combine all of the dressing ingredients in a high-powered blender and blend until smooth and creamy.
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!