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Thai Chopped Chicken Salad |

Thai Chopped Chicken Salad

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x


A simple chopped chicken salad with lots of Thai flavors.




  • 1/2 cup vegetable oil
  • 2 tablespoons rice vinegar
  • 1/4 cup sugar
  • 1 clove garlic, chopped
  • 1 cup cilantro, chopped
  • juice of 1 lime
  • dash of salt
  • 1 medium boneless, skinless chicken breast (68 oz)


  • 4 cups chopped romaine
  • 2 cups chopped napa cabbage
  • 2 cups chopped red cabbage
  • 1 cup diced cucumber
  • 1 cup edamame, cooked
  • 1 cup shredded carrots
  • 1 cup chopped red bell pepper
  • 1/4 cup chopped green onions
  • peanuts, for topping


  • 4 tablespoons rice vinegar
  • 4 tablespoons Thai sweet red chili sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • salt and pepper, to taste

Peanut Sauce

  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Thai sweet red chili sauce
  • 2 tablespoons vegetable oil


For the chicken:

  1. In a ziptop bag, combine all of the marinade ingredients. Add the chicken breast. Marinate for at least 4 hours – up to overnight.
  2. Heat the oven to 350F. Discard the marinade place the chicken breast in a baking dish. Bake until the internal temperature is 165, about 40 minutes. When cool enough to handle, shred or cut into small pieces.

For the salad:

  1. In a large bowl, combine all of the salad ingredients. Add in the chicken.

For the dressing:

  1. Combine all dressing ingredients and whisk well to combine. Pour over the salad and stir to coat the whole salad.

For the peanut sauce:

  1. In a small bowl, combine the peanut butter, soy sauce, rice vinegar and chili sauce. Slowly whisk in the vegetable oil until the sauce comes together. Drizzle over the salad to serve. Top with peanuts.