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!

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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.

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Chopped Thai-Inspired Chicken Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 24 reviews
  • 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

Description

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. 


Ingredients

Scale
  • 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


Instructions

  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!

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

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49 Comments

  1. Phoebe Lucey says:

    This was very delicious! I thought the dressing was going to be a little heavy but it was refreshingly light, with all the chopped veggies it was perfect. just what we needed to end this hot day!






    1. Ashlea Carver says:

      so glad you loved it, Phoebe!

  2. I love this salad recipe so much. It feels so comforting, and fresh, and delicious. I have tried many different Thai-inspired dressings before, and this is by far the best I’ve had. Best flavor, best texture. I make this salad pretty frequently now.






  3. This was a delicious veggie-filled dinner for me and my husband, and lunch the next day. I made it as written, except for the dates. I did use a little honey instead and the dressing still turned out tasty. We used it as a dipping sauce for spring rolls a few days later. Very easy to prepare. I added chow mein noodles I had leftover from making haystacks. Yummmm. I’m a slow chopper, so I’d make more of an effort to find already shredded cabbage and use a rotisserie chicken, to make it even faster. I’ll be making this again soon!






  4. This dressing was so good, just the perfect flavor and consistency! Just perfect for this salad. Thank you!






  5. Absolutely delicious! Made a big batch to eat all week and I’m looking forward to lunch every day!






  6. I love this recipe! I made it last week as an easy meal prep for my lunch and I am making it again this week! I used peanut butter instead of almond butter because that is what I had on hand and loved it. Highly recommend! Thanks for another great recipe!






  7. Adding this to our weekly rotation. Also, thinking about serving the dressing as a dip for veggies, it is SO GOOD. I decreased the amount of peanut butter by a tiny bit, and cheated by using pre sliced bags of cabbage mix. Such a great, easy recipe, and love that I had enough left over dressing for lunches during the week.






  8. One of my favorite salads! And I don’t like salads lol. That peanut dressing is so yummy though 🙂






  9. Really liked this! Admittedly I didn’t have everything so I subbed (no coconut amino so I used soy sauce, and no dates so I used gogi berries). It tasted great and I really like that the cabbage holds its crunch for a couple days!






  10. Will be adding this to the regular rotation! If you like Thai inspired food, you’ll like this salad.






  11. Delicious dressing! Omg! I didn’t have sriracha so threw in 2 red chilis. Amazing salad.






  12. Loved this recipe!!!
    How long can I keep the dressing in the fridge?






    1. Ashlea Carver says:

      I’m so glad! It should last for up to a week!

  13. We LOVE this recipe. Have been making it at least once a month for awhile now to have as lunch throughout the week, so it’s definitely made it as one of our “go-to’s” when we want a colorful/flavorful meal! We usually add crispy wontons on top for a bit more of a crunch too.






    1. Ashlea Carver says:

      I’m so glad you loved the recipe, Lizzy! Thank you for sharing!

  14. Omgosh this was so good! It was so colorful and fresh – I really loved eating it. My dressing for some reason turned a greenish poopy shade but it still tasted delicious! Will make again.






    1. Ashlea Carver says:

      I’m so glad you enjoyed the recipe, Lisa!

  15. I am looking forward to trying this!!! Just wondering, could I posssibly use peanut butter instead of almond?

    1. Ashlea Carver says:

      Hi, Amanda! Yes, you could definitely do that!