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CHOPPED THAI CHICKEN SALAD PEANUT LIME recipe, served and ready to eat, easy homemade dinner
Thomas Baker

Chopped Thai Chicken Salad Peanut Lime Vibrant Fresh Recipe

This Chopped Thai Chicken Salad Peanut Lime recipe offers an easy lunch option bursting with fresh, crunchy textures and bold flavors. Perfect for quick lunch ideas, it features a vibrant Thai salad recipe with a zesty peanut lime dressing that makes every bite irresistibly delicious.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 169
Ingredients Method Notes

Ingredients
  

  • 1 large clove of garlic
  • ⅓ cup creamy peanut butter
  • 3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons freshly-squeezed lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sunflower oil OR another light vegetable oil
  • 1 teaspoon sesame oil regular or toasted
  • ¼ teaspoon sriracha
  • Warm water 1 teaspoon at a time to thin dressing to desired consistency only if needed
  • 16 ounces chopped Napa cabbage OR hearts of romaine OR a combo of the two
  • 3 to 4 cups chopped or shredded cooked chicken
  • 1 ½ cups thinly sliced red bell peppers OR multi-colored mini sweet peppers
  • 1 ½ cups julienned or shredded carrots
  • Cilantro leaves chopped or torn
  • Chopped salted peanuts
  • Sesame seeds
  • Lime wedges

Method
 

  1. Start by finely mincing the garlic in a small food processor or blender.
  2. Add peanut butter, honey, soy sauce, lime juice, rice vinegar, sunflower oil, sesame oil, and sriracha to the garlic.
  3. Blend everything until the mixture is smooth and creamy, adding warm water gradually if you need to loosen the dressing.
  4. Taste the dressing and tweak it with extra soy sauce, honey, or sriracha according to your flavor preference.
  5. Place the chopped Napa cabbage in a large mixing bowl and layer the shredded chicken, sliced peppers, and carrots over it.
  6. Pour the desired amount of peanut lime dressing over the salad and toss thoroughly to combine all the ingredients evenly.
  7. Garnish with chopped cilantro, salted peanuts, sesame seeds, and a squeeze of fresh lime juice.
  8. Serve the salad straight away to enjoy its fresh, vibrant flavors.

Notes

  • Napa cabbage heads vary in size, so consider weighing to approximate 1 pound to avoid using too much. This recipe works well with a mix of hearts of romaine and Napa cabbage for balanced texture. A small rotisserie chicken or grilled chicken breasts make great protein options.