SAEDNEWS: Chopped Thai-Inspired Chicken Salad — a vibrant, Thai-inspired salad that combines bold peanut, lime, soy and chili flavors with crisp, market-fresh textures; an ideal, refreshing choice for international visitors and food lovers seeking a bright, healthy taste of Southeast Asian–inspired cuisine.
It's Time to dive into this Chopped Thai Chicken Salad. The combination of lime, peanuts, cilantro, carrots, green onions, rice vinegar, green papaya or mango, soy sauce, chili, and garlic creates a highly textured bowl that sings with flavor. Expect a punchy, crunchy, semi-spicy salad that’s equal parts shocking and mesmerizing.
Watch How To Make This Salad
Our gang:
Chopped cabbage
Grated carrots
Green papaya or green mango (bitey, or substitute if unavailable)
Shredded chicken
Chopped peanuts
Fresh lime (for squeezing)
Cilantro and green onion
Small red serrano peppers (sliced)
The very best peanut dressing your lips have ever touched
Section | Ingredient | Amount |
|---|---|---|
For the Salad | Cooked, shredded chicken | 3–4 cups |
Green cabbage (shredded) | 1 head (about 3–4 cups) | |
Carrots (grated) | 1–2 large (about 2 cups) | |
Green papaya or under-ripe mango (grated, optional) | 1–2 cups | |
Fresh cilantro (chopped) | 1 cup | |
Peanuts (chopped) | 1/2 cup | |
Green onions (sliced) | 1/2 cup | |
Red serrano peppers (sliced) | 3–4 | |
Salt and lime juice | To taste | |
Peanut Dressing | Peanut butter | 1/2 cup |
Low-sodium soy sauce | 1/3 cup | |
Sesame oil (toasted or dark) | 1/3 cup | |
Rice vinegar | 1/4 cup | |
Sambal oelek (or sriracha) | 2 tablespoons | |
Sugar | 2 tablespoons | |
Fresh ginger (peeled) | Small knob | |
Fresh garlic (peeled) | 1 clove | |
Water (to thin) | 1/4 cup |
I first made this recipe while living in the Philippines, so I used green papaya because I had access to it frequently. Green papaya salad is a zippy staple of Thai cuisine, and similar salads are common across Southeast Asia. The semi-spicy, puckery punch is surprising and addictive.
If you don’t live in the tropics, take 60 seconds to try to find a green papaya or an under-ripe mango. Peel and grate it — don’t taste it alone (it’s very sour) — then add it to the salad with the other ingredients and let everything sing together.
If you can’t find green papaya or green mango, a ripe mango will be sweet and delicious, or choose another crunchy vegetable: raw cucumber, raw zucchini, bell pepper, or simply more cabbage or carrots. Whichever path you pick, you’ll end up with a punchy, crunchy, super-fresh salad.
This salad stands well on its own, but it also makes a bright side dish for grilled or roasted Thai-style chicken.
Put on some good music, pour a drink, and start chopping. Aim for thin, even cuts — the cabbage especially should be shredded very thin (like coleslaw).
Pulse all dressing ingredients in a food processor or blender until smooth. Add water a little at a time to reach the consistency you prefer.
Toss the shredded chicken, cabbage, grated carrots, grated papaya/mango (if using), cilantro, green onions, peanuts, and serrano slices in a large bowl. Drizzle with peanut dressing so everything gets a light coating. Season with salt and lime juice, and, if you’re feeling adventurous, add a splash of fish sauce. Serve chilled.
Chicken: Pulled rotisserie chicken works great. Alternatively, cook chicken breasts in an Instant Pot (12 minutes with about 1 cup water, plus salt and pepper), then shred.
Cabbage: For the best texture, slice the cabbage very thin — a mandoline works well.
Vegetarian option: Substitute tofu for chicken (prepare tofu according to one of your favorite methods).
Leftovers / Make-ahead: If tossed with dressing, the salad keeps reasonably for a few hours (good for lunch-to-dinner). For best texture, store the dressing separately and toss just before serving.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: ~1 hour
Yield: Serves 4–6 (personally, I make enough for 4 — I love a big bowl of salad)
Category: Salad
Method: Chop
Cuisine: Thai-Inspired
