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Thai Chopped Chicken Salad

  • 21 Ingredients
  • 10 Servings
  • Main Dish
  • 190 Calories

Looking for a salad to prepare for a luncheon or party? Try our tasty Thai chopped chicken salad. It's loaded with crisp veggies and succulent marinated chicken (or skip the chicken if you're a vegetarian), and topped with a flavorful homemade peanut sauce.


Chicken and Marinade

  • ¼ cup vegetable oil
  • 2 tablespoons rice vinegar
  • ¼ cup sugar
  • 1 clove garlic, chopped
  • 1 cup cilantro, chopped
  • 1 lime, juiced
  • 2 8 oz. boneless, skinless chicken breasts


  • 4 cups romaine, chopped
  • 4 cups red cabbage, chopped
  • 1 cup cucumber, diced
  • 1 cup edamame
  • 1 cup carrots, shredded or diced
  • 1 cup red bell pepper, chopped
  • ¼ cup green onions, chopped


  • 4 tablespoons rice vinegar
  • 4 tablespoons Thai sweet red chili sauce
  • 1 teaspoon sesame oil

Peanut Sauce

  • ¼ cup peanut butter
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Thai sweet red chili sauce
  • 1 tablespoon vegetable oil


  1. Combine chicken with marinade ingredients in a zip top bag. Let chicken sit in refrigerator for at least 4 hours (up to overnight).
  2. After chicken is finished marinating, heat oven to 350° F. Discard marinade and place chicken in baking dish. Bake about 40 minutes until done and no longer pink (140° F internal temperature). After baking, shred chicken and set aside.
  3. In a large bowl, combine all salad ingredients. In a small bowl, combine dressing ingredients. Whisk to combine. Pour over salad ingredients and toss to combine.
  4. In a separate small bowl, combine peanut sauce ingredients. Whisk to combine.
  5. To serve, plate 1 cup of salad, top with 1 oz. shredded chicken and drizzle with peanut sauce.

Nutrition Information

Serving Size: 1 cup salad, 1 oz. chicken

Amount Per Serving

  • Calories: 190
  • Fat: 10g
    • Ssaturated Fat: 1g
  • Protein: 15g
  • Total Carbohydrates: 12g
    • Dietary Fiber: 3g
  • Cholesterol: 28mg
  • Sodium: 318mg

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