Loaded Thai Chicken Salad

My new obsession. (!)

And before you’re like, “Whoa that’s a lot of ingredients, Bevy,” I know. But you know what took the longest? Organizing this photo! For you it will be n b d.

Plus that shredded cabbage was from a bag so get excited.

Let us peepeth.

Besides the chicken, there’s nothing to cook. It’s genuinely just slicing, rinsing, mixing and tossing.

Those carrots? They’re the matchstick kind in a bag, so get thrilled.

And you know, this is really just a springboard for what you want in your salad. I need all the crunch in mine, so everything is fresh and raw. (besides the chicken. which we’ll get to. chill out.)

It’s the dressing that I want to freak out about with you today.

It’s perfect. Peanut buttery, (oh – I was out of my (not frozen) creamy peanut butter and only had (not frozen) crunchy, and I’d say the creamy is better, but use whacha gawt.) coconut milky, a ting of heat, a hit of salt, the zing of lime, the sweetness of sugar. Amen and glory to all.

The chicken: I poached two breasts and shredded them. I’ve made this salad before and seared the chicken in a pan and shredded it. But truly, I liked this route more. Less to fuss over. (my mom says fuss) You can even use a rotisserie!

Whisky whisk that sauce together. Get it juuuuust right. Add more sugar or salt if you need.

Feel like you might need to see this texture up close and personal. Because it’s intensely superb.

Let’s look at the other side. All those fresh herbs, girl your face will sing.

And then we just spoon our luscious creamy nectar of the peanut butter and coconut gods over the salad, close our eyes and wait for the impending euphoria to wash over us.

But I’m not hyperbolic about it or anything.

THAT is what I’m talking about. If you’re not into crunch, texture, freshness for days, layers and layers of rainbow (leprechaun sold separately) and tender shredded chicken, what are we even doing here?

One last squirt of lime? I think so, too.

Loaded Thai Chicken Salad
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  • 2 chicken breasts, poached and shredded
  • 10 oz bag shredded green cabbage
  • 5 romaine leaves, washed and finely shredded
  • 1 cup matchstick carrots
  • 1/2 cup thinly sliced red onion
  • 1/2 cup thinly sliced cucumber
  • 1 red bell pepper, seeded and thinly sliced
  • 1 cup loose cilantro leaves
  • 1/2 cup loose mint leaves
  • 1/2 cup smooth peanut butter
  • 1/2 cup coconut milk
  • 2 tsp Sambal Oelek
  • 3 Tbs. soy sauce
  • 1 lime, juiced
  • 2 Tbs. brown sugar
  • Peanuts, for garnish
  • Pinch of salt


  1. In a large bowl, combine the cabbage, romaine, carrots, red onion, cucumber, chicken, cilantro, mint and peanuts.
  2. In a smaller bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, Sambal and brown sugar until smooth.
  3. Pour the dressing over the salad and toss to full coat! Taste that. Need the salt? Give it a pinch and toss a little bit more. Serve immediately! Maybe have an extra lime on hand for last minute squeezing.
  4. Serves four!

It’s a workout for your mouth, but you will obsess!

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15 Responses to Loaded Thai Chicken Salad

  1. Autumn January 27, 2022 at 10:30 am #
    omg this is so up my alley! ... I don't live on or in an alley though ;) My only question, your coconut milk looks like coconut cream? or did you not shake the can and just scooped out the separated thick part? thank youuuu!
    • Bev Weidner January 27, 2022 at 10:33 am #
      You ask such a good question! It WAS the cream part, but I stirred in the water too to thin it out. Some cans are way more milky. Either one works!
      • Autumn January 27, 2022 at 12:24 pm #
        fabulous!! thanks Bev! will be making next week for sure!
  2. Carrie January 27, 2022 at 12:06 pm #
    Yummmmmm, and I LOVE your forks!!!
  3. Laura T. January 27, 2022 at 1:41 pm #
    Yummy! I make something like this already, but I add pene pasta. I had it once at a fusion restaurant and made a copy cat version.
  4. Kristin January 27, 2022 at 3:33 pm #
    I can't wait to try this!! Thanks for sharing it!
  5. Catey January 29, 2022 at 10:00 am #
    Oh MY does this look delish! Might you have a Suggestion if someone, ahem, doesn’t like coconut? Thx…
    • Bev Weidner January 30, 2022 at 6:24 pm #
      Whaaaat! I'd say just leave it out. You'll need something to thin the sauce. But honestly, a jarred peanut sauce is fine, too!
    • MPete February 1, 2022 at 7:37 am #
      I'm allergic to coconut everything, but love peanut sauces. Just some warm water (not nearly 1/2 cup - try to start with 1/4 cup) should work!
  6. Abby January 31, 2022 at 2:19 pm #
    Omg looks so delicious!! The recipe only calls for 1/2 cup coconut milk - what do you do with the rest of the can? Think you could freeze it for next time?
    • Bev Weidner February 1, 2022 at 7:07 am #
      I know, it's obnoxious to only use half a can. Pained me, too. But yes! Freeze the rest for whenever you might need it. Enjoy!
  7. Hadley February 3, 2022 at 10:05 pm #
    Oh this has next week's work lunches written all over it. Thanks!
  8. KP February 23, 2022 at 10:34 pm #
    I made this tonight & it was amazing! That dressing is BOMB. Thanks!


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