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Thai Chopped Salad from One Lovely Life, with lettuce, cabbage, carrots, pepper, cucumber, green onions, cilantro, chicken, and Thai peanut sauce drizzle

Thai Chopped Salad with Peanut Drizzle


  • Author: One Lovely Life
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: About 5 servings 1x

Description

Thai Chopped Salad – A fresh, crisp salad topped with sweet thai chili vinaigrette and a creamy peanut sauce drizzle. (Gluten free & paleo friendly!)


Scale

Ingredients

For the salad:

  • 2 cups romaine lettuce
  • 2 cups napa cabbage, shredded
  • 2 cups (about 8oz) shredded cooked chicken breast
  • 1 1/2 cups red cabbage, shredded
  • 1 cup shredded carrot
  • 1 cup diced bell pepper (about 1 bell pepper)
  • 1 cup diced cucumber (I like English or Persian cucumbers)
  • 2 green onions
  • 1/41/2 cup cilantro, minced
  • 1/31/2 cup cashews or peanuts (raw or lightly salted)

For the dressing:

For the peanut drizzle:

  • 1/4 cup peanut butter (or cashew butter)
  • 1/4 cup coconut milk (canned or refrigerated)
  • 2 Tbsp. gluten free tamari (I like reduced sodium), coconut aminos (paleo), or soy sauce
  • 1 Tbsp. pure maple syrup

Instructions

For the salad:

  1. Add lettuce, red and green cabbage, chicken, carrot, bell pepper, cucumber, green onion, and cilantro to a large bowl.
  2. If not serving immediately, store in an airtight bag for 2-3 days.
  3. When ready to serve, toss salad with chili-lime vinaigrette until well coated. Then, serve with peanut or cashew drizzle on top and sprinkle with cashews or peanuts.

For Chili Lime Vinaigrette:

  1. In a small bowl, stir together Thai sweet chili sauce and lime juice. Whisk to combine. Store separately, and toss with salad right before serving.

For the Peanut or Cashew Drizzle:

  1. In a small bowl, whisk together peanut butter or cashew butter, coconut milk, tamari/coconut aminos, and maple syrup. Whisk until completely smooth. (Or, you can use an immersion blender to combine quickly)
  2. Drizzle over salad when ready to serve.

Notes

Make Ahead Notes: If you don’t plan to serve this immediately, store the dressing and drizzle separate from the salad. Stored separately, the components of this salad will last at least 2-3 days in the fridge.

Paleo & Gluten Free Notes: To be paleo compliant, use cashews, cashew butter, and coconut aminos. You can choose to omit the sweet chili sauce, or use a homemade compliant version like this one. For gluten free, use coconut aminos or gluten free Tamari (I prefer low-sodium).

  • Category: Main Dish, Salad
  • Method: No-Cook
  • Cuisine: Thai, Asian, American

Keywords: Thai Chopped Salad, Thai Chicken Salad, Thai Chopped Chicken Salad, Chopped Salad, Paleo, Gluten Free, Peanut Sauce,