Give classic chicken salad a healthy, creative update by using a Greek yogurt and peanut butter dressing and plenty of crunchy vegetables. This Thai Peanut Chicken Salad is perfect for meal-prep lunches and quick snacks to enjoy all week long.
Meal prep has been in full swing in the Fit Foodie kitchen lately. With travel and busy schedules, having ready-to-eat meals makes life much easier. Coming home after a long trip and waking up to prepared meals is a small joy that sets the week up right. This Thai Peanut Chicken Salad is incredibly versatile and meal-prep friendly — a great option if you want a satisfying, protein-packed lunch that’s also colorful and nutritious.
This recipe keeps well in the fridge and can be adapted to your preference, making it a dependable staple for busy weeks.
Thai Chicken Salad Ingredients
The ingredients bring a rainbow of color and texture to every bite. If you struggle to eat enough vegetables in a day, this salad helps you pack them into one delicious meal. The main components are:
- chicken breast
- carrots
- purple cabbage
- red pepper
- green onion
- peanuts
How to Serve Thai Peanut Chicken Salad
This salad is all about texture — it’s crunchy, satisfying, higher in protein and lower in carbs. It pairs well with many bases and breads. Popular serving ideas include:
- on toast
- on top of greens
- in a wrap
- in a lettuce or cabbage wedge
- in a bagel
- on crackers or tortilla chips
- or simply eaten by the forkful on its own
A Few Time-Saving Tips
- Use rotisserie chicken: Pre-cooked rotisserie chicken shreds easily and adds juiciness and flavor.
- Use pre-shredded carrots: Bagged shredded carrots save prep time if you don’t want to shred your own.
- Meal-prep it: This chicken salad keeps up to 5 days in the refrigerator, making it ideal to prepare ahead. Store portions in airtight containers with berries, crackers, or lettuce for quick lunches.
Other Chicken Salad Recipes
- 4 Healthy Chicken Salad Recipes
- Thai Green Curry Chicken Salad
- Thai Peanut Chicken Salad
- Greek Yogurt Chicken Salad
Thai Chicken Salad
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Ingredients
For the Salad
- 1.5 lbs. boneless skinless chicken breast
- 1 medium red pepper, finely diced (~1 cup)
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1/4 cup green onion, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup peanuts, chopped
For the Sauce
- 3/4 cup nonfat Greek yogurt
- 1/3 cup all-natural peanut butter
- 2 teaspoons freshly ground ginger
- 1/4 cup lime juice
- 1 tablespoon soy sauce
- salt, to taste
- water*, to thin as needed
Instructions
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Preheat oven to 350°F. Bake chicken breasts for about 25 minutes, until cooked through, then shred with two forks and let cool.
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While the chicken cooks, combine the salad vegetables in a large bowl and set aside.
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In a medium bowl, whisk together Greek yogurt, peanut butter, ginger, lime juice, soy sauce and salt. Add water a tablespoon at a time if you prefer a thinner dressing.
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Once the shredded chicken has cooled, add it to the vegetables and toss to combine.
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Pour the dressing over the salad and mix until everything is evenly coated.
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Serve the salad over greens, on toast, in a wrap or a lettuce cup, or enjoy it on its own.
Tips & Notes
- If the sauce is too thick, thin it with a little water until you reach the desired consistency.
- Recipe was updated on 3/4/2019.
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Nutrition
Nutrition information is an approximation and should be used as a guide.
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