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5.0 from 51 votes

Chopped Thai Crunch Salad with Sweet and Spicy Dressing

Crafted with ease and taste in mind, this recipe is a great choice.

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

Ingredients

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

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

  • Adaptable: the salad ingredients are very adaptable. We've made this before and omitted the red cabbage entirely, adding a bit more napa cabbage - you can definitely play around with all of the fresh salad ingredients.

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: 6Servings

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.