After my Mediterranean Chopped Salad Sandwich became such a hit, I couldn’t resist taking that same “chop-it-fine, scoop-it-up” concept in a new direction. This is my Thai-inspired spin…it’s crunchy, creamy, and scrumptiously  seasoned, with everything chopped down to that classic chicken-salad texture to make it ideal for stacking on whole-grain bread, scooping with crackers, or sneaking bites straight from the bowl (soooo gulty).

A stack of three multigrain sandwiches filled with colorful chopped vegetables and nuts sits on a white plate, with a jar of peanut butter and scattered peanuts in the background.

I love chicken salad and have a few longtime favorites in my rotation— like my Creamy and Crunchy Chicken Salad and Tarragon Chicken Salad— and this version is all about contrast with tons of personality!

You’re the boss of your toss

Like many of my salad recipes, this is also very much a “you’re-the-boss-of-your-toss” situation. Swap cashews for peanuts, add edamame or sesame seeds if you’d like, play with fresh herbs, and crank up the heat if that’s your thing (a generous squirt of Sriracha in the peanut dressing is chef’s kiss). Between the colorful veggies, lean chicken, fiber-rich cabbage, and healthy fats from the peanut sauce, you’re building layers of nutrition in every single delicious bite.

It’s all in the chop, chop, chop!

A wooden cutting board with cooked chicken breast, shredded carrot, red pepper, red cabbage, cilantro, green onions, and peanuts. Nearby are sliced bread, a can, a bowl of peanuts, carrots, and a knife with a red handle.
A wooden cutting board displays chopped ingredients: purple cabbage, red bell pepper, cilantro, shredded carrots, cooked chicken, green onions, and peanuts. A knife with a red handle rests nearby. Bread, carrots, and peanuts sit near the board.
A wooden cutting board holds a colorful chopped salad with red cabbage, carrots, herbs, and peanuts. A floral-patterned knife with a red handle lies on the board. Sliced bread, peanuts, and carrots are nearby.
A wooden cutting board with chopped colorful vegetables topped with a drizzle of peanut sauce, a knife with a red handle, a bowl of peanuts, a small bowl of extra sauce, and slices of bread on the side.
Chopped vegetable salad with red cabbage, carrots, green onions, and cilantro on a wooden cutting board next to a jar of brown dressing with a spoon. A knife with a red handle lies beside the salad.

What really makes this recipe shine is the balance: nutty, tangy, gently sweet, and savory all at once! The peanut sauce ties everything together, coating each finely chopped ingredient so the filling stays cohesive and crave-worthy. It’s the kind of lunch that feels fresh and energizing, yet filling enough to keep you going.

A hand stirring creamy peanut butter in a glass cup on a wooden board, with a small bowl of peanuts and a piece of ginger nearby.
A sandwich with colorful vegetable filling on whole grain bread sits on a white plate, surrounded by peanuts, peanut butter, and extra bread slices on a wooden surface.

If this flavor profile speaks to you, you’ll also want to check out my Asian-Style Salad, Thai-Inspired Coleslaw, Grilled Pineapple Salad, Edamame Crunch Salad, and Cold Sesame Noodles with Peanut Sauce.

One important note on the dressing

I use all of the dressing here (it’s about ⅔ cup). In my opinion, it’s perfectly balanced for the full recipe batch and makes the filling creamy, cohesive, and just right—never dry and never overwhelming. But you may want to start with less and build from there!

A stacked sandwich filled with colorful chopped vegetables and what appears to be tofu or tempeh, served on whole grain bread. The sandwich sits on a white plate with peanuts and a jar of sauce in the background.

Craving more sandwich inspiration? Try my Harvest Grilled Cheese and Healthier Turkey Reuben!

A stack of three multigrain sandwiches filled with colorful chopped vegetables and nuts sits on a white plate, with a jar of peanut butter and scattered peanuts in the background.
(5 stars) 1 rating

Thai Chicken Salad Sandwich with Creamy Peanut Sauce

Finely chopped chicken, crunchy cabbage, crisp veggies, and fresh herbs get tossed in a creamy Thai-inspired peanut dressing… then piled onto whole-grain bread for a crave-worthy sandwich!
Yield: 4 sandwiches
Prep Time: 15 minutes
Total Time: 15 minutes
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Ingredients
 

Chopped Chicken Salad

  • 2 cups shredded cabbage, green, purple, or a mix; or coleslaw blend
  • ½ cup shredded or matchstick carrots
  • ½ red bell pepper, thinly sliced
  • 1 to 2 scallions, chopped
  • ¼ cup chopped cilantro, optional
  • ¼ cup chopped peanuts, or cashews
  • 1 cooked chicken breast, finely chopped (about 1 to 1 ¼ cups)
  • ½ cup shelled edamame, thawed (optional)

Peanut Sauce (makes about 1 cup)

  • ⅓ cup creamy peanut butter, softened
  • 2 tablespoons reduced-sodium soy sauce, or tamari
  • 1 tablespoon rice vinegar
  • 1 ½ tablespoons honey, or maple syrup
  • 1 ½ teaspoons ground ginger
  • ¼ teaspoon garlic powder
  • 3 tablespoons water, add more, a teaspoon at a time, if needed
  • Sriracha, optional—but a must for spice lovers!
  • Salt to taste, start with a pinch and add more if needed

For Serving

  • 8 slices whole-grain bread

Instructions
 

  • Build the chopped base. Add the cabbage, carrots, bell pepper, scallions, cilantro, nuts, chopped chicken, and optional edamame to a large cutting board. Chop, chop, chop until everything is finely chopped and well combined—think classic chicken-salad texture.
  • Make the peanut sauce. In a small bowl, stir together the peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic powder until smooth. Add the water to create a creamy, spoonable sauce. Stir in Sriracha and salt to taste.
  • Dress it. Pour ¾ of the dressing over the chopped salad and toss until everything is evenly coated, cohesive, and scoopable. Add more dressing until you reach the perfect consistency.
  • Chill (optional). Let the mixture rest in the fridge for 10–15 minutes so the flavors can meld and lightly chill.
  • Assemble the sandwiches. Spoon about ½ to ¾ cup filling per sandwich onto bread. Press gently, slice, and enjoy.

Notes

• Portion guide: This recipe makes enough filling for 4 generous sandwiches. Enjoy them open-faced or closed.
• Heat lovers: A squirt (or two!) of Sriracha really brings this to life (in my spicy opinion, LOL)
• Make it gluten-free: Use gluten-free bread and tamari.
• Make it dairy-free: This is naturally dairy-free as written.
• Make it vegan: Skip the chicken and bulk it up with about 2 cups edamame or chopped baked tofu. Use maple syrup instead of honey.
• Nut-free option: Swap peanut butter for sunflower seed butter and use pumpkin or sunflower seeds instead of nuts.
• Other ways to serve: Fantastic in lettuce cups, wraps, scooped with crackers or baked chips, or piled over chopped greens for a hearty salad bowl.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 0.75 cup Chopped Chicken Salad and two slices whole-grain breadCalories: 430Carbohydrates: 45gProtein: 24gTotal Fat: 20g— Saturated Fat: 3g— Polyunsaturated Fat: 4g— Monounsaturated Fat: 8gCholesterol: 30mgSodium: 645mgPotassium: 645mgFiber: 9gTotal Sugar: 15g— Added Sugar: 8gVitamin C: 40mgCalcium: 82mgIron: 3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!