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Chopped Thai Crunch Salad with Sweet and Spicy Dressing
5 from 34 votes

Chopped Thai Crunch Salad with Sweet and Spicy Dressing

This Chopped Thai Crunch Salad features a vibrant mix of crisp romaine and Napa cabbage, colorful vegetables, and tender marinated grilled chicken. The salad is coated with two distinct dressings: a tangy sweet and spicy vinaigrette and a creamy peanut dressing, offering layers of flavor and texture. The fresh herbs and crunchy peanuts add brightness and contrast, making it a satisfying dish that holds well for gatherings or meal prep.

Prep Time
1 hr 30 mins
Cook Time
12 mins
Total Time
1 hr 42 mins
Servings: 6 Servings
Course: Salad
Cuisine: Thai

Ingredients

Chicken:
  • 2 tablespoons neutral cooking oil generic cooking oil
  • 2 tablespoons soy sauce low-sodium
  • ¼ cup rice vinegar
  • 1 tablespoon lime juice from about 1 lime
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ pounds chicken breast boneless skinless; or chicken thighs
Vinaigrette:
  • 4 tablespoons rice vinegar
  • 4 tablespoons thai chili sauce sweet
  • 1 teaspoon sesame oil
  • salt pinch of each
  • black pepper pinch of each
Peanut Dressing:
  • ¼ cup peanut butter creamy
  • 2 tablespoons soy sauce low-sodium
  • 1 tablespoon rice vinegar
  • 1 tablespoon Thai sweet chili sauce
  • 2 tablespoons water plus more as needed, very hot
Salad:
  • 4 cups romaine lettuce chopped
  • 2 cups Napa cabbage chopped
  • 1 cup red cabbage chopped
  • 1 cup cucumber peeled or not, diced
  • 1 cup edamame
  • 1 cup carrot small diced
  • 1 cup red bell pepper chopped
  • 4 green onions white and green parts finely chopped
  • 1 cup cilantro chopped
  • peanuts optional, for topping

Instructions

    Cup of Yum
  1. For the chicken, whisk together the oil, soy sauce, rice vinegar, lime juice, salt and pepper. Place the chicken in a ziploc bag or shallow dish and cover with the marinade. Refrigerate for 20 minutes or up to 24 hours (the longer it marinates, the better the flavor). Remove the chicken from the marinade and grill 6-7 minutes per side. Remove to a plate and let cool. Chop into bite-sized pieces.
  2. For the vinaigrette, combine all the ingredients in a liquid measure or small mason jar and whisk (or shake) until well combined. Refrigerate until ready to use. The dressing can be made up to a week in advance.
  3. For the peanut dressing, whisk together (or again, shake in a mason jar), all the ingredients until well combined. Add additional hot water, one tablespoon at a time, until the dressing is smooth and thin enough to drizzle.
  4. In a large bowl, toss together all of the salad ingredients with the cooled and chopped chicken. Pour the vinaigrette over the top and toss until the ingredients are coated with the dressing.
  5. Serve the salad with the peanut dressing on the side to drizzle on top.

Notes

  • The salad ingredients can be varied as desired, such as substituting more Napa cabbage for red cabbage or adding other fresh vegetables.
  • The vinaigrette can be prepared ahead and stored in the refrigerator for up to a week.
  • For a nuttier flavor, toasted peanuts can be added as garnish before serving.

Nutrition Information

Serving 1 Serving Calories 459kcal (23%) Carbohydrates 20g (7%) Protein 29g (58%) Fat 30g (46%) Saturated Fat 7g (35%) Cholesterol 85mg (28%) Sodium 854mg (36%) Fiber 5g (20%) Sugar 11g (22%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 459kcal 23%
Carbohydrates 20g 7%
Protein 29g 58%
Fat 30g 46%
Saturated Fat 7g 35%
Cholesterol 85mg 28%
Sodium 854mg 36%
Fiber 5g 20%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.