Chopped Thai inspired chicken salad loaded with all the crunchy and delicious toppings served with a savory and creamy cashew dressing!
Go grab a rotisserie chicken and the rest of these salad ingredients for the easiest and wholesome week-night dinner! I don’t know about you, but I’m a huge fan of entree salads. I load them up with whatever I have in the fridge, some nuts, a protein and a flavorful dressing. It’s such an easy way to get your greens and protein in!
I’m obsessed with Thai inspired meals – and this salad sure did hit the spot. I love the addition of mango, it gives such a refreshing bite.
For the dressing, I blend together creamy cashew butter (feel free to use a natural creamy peanut butter if that’s more of your thing), coconut aminos or soy sauce, toasted sesame oil, lime juice, honey, ginger, salt, and a bit of water to loosen it up.Print
1 head of romaine, chopped
2 cups (or more or less to taste) cooked and shredded chicken, I use rotisserie chicken
2 cups purple cabbage, shredded or finely sliced/chopped
1 mango, diced
1/2 english cucumber, sliced and quartered
1 red bell pepper, chopped
2–3 tbsp cashews, roughly chopped
2 green onion, chopped (green parts only), optional
sesame seeds to taste, optional
Creamy Cashew Dressing
1/4 cup creamy cashew butter, you can also use creamy natural peanut butter
3 tbsp coconut aminos or soy sauce
1 tsp toasted sesame oil
1/2 a lime, juiced
1 tbsp honey
1/4 tsp ginger paste or pinch of ground ginger
2 tbsp water
salt to taste
Add all the salad dressing ingredients to a blender and blend until smooth and mixed well. Taste and add salt/ginger if need be. If its too thick add a little more water, if it’s not thick enough for you add a 1 more tbsp of cashew butter.
Cover and refrigerate dressing until ready to use.
To assemble the salad just combine all of the ingredients and toss to get everything evenly mixed.
Drizzle with salad dressing and enjoy!