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–+ servings

Chopped Thai Salad with Chicken

Casey Rooney
This Chopped Thai Salad with Chicken is bursting with crunch and incredible flavors! Crunchy veggies, peanuts, and chicken are all tossed in a to-die-for peanut vinaigrette. It’s everything a salad should be — flavorful, healthy, and NOT BORING!
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Prep Time 20 minutes
Total Time 20 minutes
Course dinner, lunch, Salad
Cuisine asian, thai
Servings 4

Ingredients
  

For the dressing

  • 2 tbsp peanut butter can soften for 10-20 seconds in the microwave
  • 4 tbsp lime juice about 2-3 limes
  • 4 tbsp honey
  • 4 tbsp soy sauce
  • 4 tbsp rice wine vinegar
  • 4 tbsp red curry paste such as Taste of Thai
  • 4 tbsp vegetable oil or avocado oil olive oil is OK, too

For the salad

  • 2 cups cooked chicken rotisserie chicken is perfect
  • 3-4 cups baby kale, chopped
  • 2-3 cups purple cabbages, chopped
  • 1 red bell pepper, chopped
  • 1 cup carrots, shredded pre-shredded carrots are a time saver!
  • 1/2 cup cilantro, chopped
  • 1/2 cup peanuts

Instructions
 

  • Make the dressing: In a small microwave-safe bowl, microwave peanut butter for about 20 seconds. This will make it easier to whisk into the dressing. Then, add all other dressing ingredients and whisk together until everything is nicely combined.
  • Assemble: Assemble all other ingredients in a large salad bowl. Toss with the dressing. You can either serve the salad immediately or refrigerate for 30 minutes to allow the dressing to fully absorb into the veggies.