Chopped Thai Chicken Salad.

I absolutely, 100%, can’t get over it, am CRAZY about summer. And you want to know one of the biggest reasons? The food! Call me a freak for a second, or really longer, if you want to, but I absolutely love when the grocery store is full of melons, mangoes and berries, fresh lettuces, vegetables, and herbs. I truly want to eat salad every night, just because they are so pretty with all of that stuff piled on top.

So, now that you understand my infatuation with the fruits and veggies of summer (and BBQ, but we’ll discuss that passion later), you’ll also understand why I absolutely loved this salad. It’s literally pretty. Like too pretty to eat. Like every color of the spectrum is on your plate and it still tastes awesome. Like it’s a plate full of cabbage and carrots, and you still want to eat it. Are you picking up what I am trying to tell you here? Somehow, this pile of vegetables screams “Eat me now!”

My interest in this type of salad was piqued when Elizabeth at Peonies and Poms posted about her favorite version (and she absolutely never rarely chooses salad over BBQ, so that right there is a serious recommendation). I wanted to get a little creative too though, so I perused around Pinterest and found this version from Pinch of Yum. A combination of these two recipes as well as my personal  likes and dislikes tumbling around in my head produced a salad that even Kelvin ate two nights in a row. A man. Who ate salad. Two nights in a row. I told you it was good.



Yields: 4



  • 1/2 C sweet chili sauce
  • 3 Tbsp creamy peanut butter
  • 1/3 C lite coconut milk
  • 3 Tbsp brown sugar
  • 2 Tbsp rice vinegar
  • 2 Tbsp of low sodium soy sauce
  • 2 cloves garlic, minced
  • 1/2 tsp fish sauce
  • 1 lime, juiced

This yields about 1 1/2 C of dressing.


  • 2 chicken breasts, shredded
  • 1 head of green cabbage, sliced
  • 1 C shelled edamame
  • 1 C carrots, shredded
  • 1/2 C cilantro, chopped
  • 1/2 C scallions, diced
  • 1 mango, bite-size slices
  • 1/2 C peanuts, chopped


1. Combine all dressing ingredients in a small bowl, whisking well to ensure that the peanut butter is thoroughly mixed in. Take about 1/2 C of the dressing and place in an additional bowl. Add the shredded chicken pieces to the 1/2 C of dressing, stir to coat well, and place in the refrigerator with the additional dressing to chill.

2. Slice your cabbage, thin strips is best. I like to take the leaves of cabbage of the head, roll them up and then slice the “tube” of cabbage I’ve made. This gives the long slender slices of cabbage you see at restaurants or in the pre-mixed packages. Place the sliced cabbage in a large bowl.

3. Shred your carrots, chop your cilantro, and slice your scallions. Add the chopped veggies to the cabbage and mix to combine.

4. Peel and dice your mango, but keep separate from the sliced vegetables. I like to keep the mango separate in case there are leftovers. Overnight it will turn to mush if it is mixed in with all the veggies. 

To Serve:

Pile a plate with a serving of the vegetables, top with slices of mango and the prepared chicken. Drizzle with additional dressing and top with the chopped peanuts. This salad is best served with everything chilled. Enjoy!

The WW Points are calculated based on an overall yield of 4, WITH DRESSING LEFT OVER, and topped with chopped peanuts.  After coating the chicken, there will still be about 1 C of dressing left. I based my calculations on approximately 3 Tbsp of dressing to top each salad. 

WW Points: 8


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