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


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



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


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.


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,