Ingredients
– 2 cups romaine lettuce for crisp base with fresh crunch
– 2 cups shredded napa cabbage for mild sweet flavor and extra crunch
– 2 cups shredded cooked chicken breast for hearty protein
– 1.5 cups shredded red cabbage for color and antioxidants
– 1 cup shredded carrot for vitamins and sweet earthy taste
– 1 cup diced bell pepper for juicy crunch and vitamins
– 1 cup diced cucumber for cool hydration and balancing spicier elements
– 2 green onions for sharp oniony kick
– 0.25-0.5 cup minced cilantro for bright herbaceous note
– 0.33-0.5 cup cashews or peanuts for nutty crunch and healthy fats
– 2 tablespoons Thai sweet chili sauce for the dressing
– 2 tablespoons lime juice for the dressing
– 0.25 cup peanut butter or cashew butter for the drizzle
– 0.25 cup coconut milk for the drizzle
– 2 tablespoons gluten-free tamari, coconut aminos, or soy sauce for the drizzle
– 1 tablespoon pure maple syrup for the drizzle
Instructions
1-First Step: Gather all your fresh ingredients like 2 cups of romaine lettuce and 2 cups of shredded napa cabbage, washing and chopping them to ensure everything’s ready for assembly. This mise en place step keeps your workflow smooth and helps adapt for dietary tweaks, like going vegan with edamame.
2-Second Step: Shred or dice the remaining veggies: 1.5 cups of red cabbage, 1 cup of carrot, 1 cup of bell pepper, and 1 cup of cucumber, along with mincing 0.25-0.5 cup of cilantro and slicing 2 green onions. If you’re making it for a crowd, double up on these for a larger batch, and consider checking out our Southwest Chicken Salad for more protein ideas.
3-Third Step: Prepare the Chili Lime Vinaigrette by stirring together 2 tablespoons of Thai sweet chili sauce and 2 tablespoons of lime juice in a small bowl it’s ready in seconds and stores well for later use. This step is key for that zesty kick, and you can adjust for spice levels to suit your taste or preferences.
4-Fourth Step: Whisk the Peanut or Cashew Drizzle by combining 0.25 cup of peanut butter, 0.25 cup of coconut milk, 2 tablespoons of tamari, and 1 tablespoon of maple syrup until smooth. Use an immersion blender if needed this makes it creamy and adaptable, like swapping to cashew butter for a nut-free version.
5-Fifth Step: In a large bowl, toss the salad ingredients including the chicken, veggies, and cilantro with the vinaigrette just before serving to keep everything crisp. This ensures your healthy Thai Cashew Chopped Salad stays fresh and vibrant.
6-Sixth Step: Drizzle the peanut sauce over the top and sprinkle with 0.33-0.5 cup of cashews for that final crunch. Serve immediately, and for variations, try adding mango as suggested in our tips it’s a Thai Chopped Salad with Peanut Dressing that’ll wow everyone!
7-Final Step: Dish it out for 2 cups per serving, enjoying the nutritional perks like 20 grams of protein, and pack leftovers for lunch using ideas from our related recipes. This chopped salad recipe is not just tasty but also versatile for all kinds of meals!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌈 Use a tricolor coleslaw mix as a shortcut for the cabbage and add extra shredded carrots if needed.
🌿 For paleo or allergy-friendly versions, swap nut butters and sauces accordingly.
🧊 Store salad, dressing, and drizzle separately in airtight containers and combine just before serving to maintain freshness.
- Prep Time: 20 minutes
- Category: Salad
- Method: No Cook Assembly
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 cups
- Calories: 292 kcal
- Sugar: 10.3g
- Sodium: 523mg
- Fat: 15.2g
- Carbohydrates: 20.8g
- Fiber: 5.1g
- Protein: 20g
- Cholesterol: 39.1mg