Thai Chicken Salad

4.25 from 12 votes
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Put a healthy, creative twist on classic chicken salad by using this Greek yogurt and peanut butter base with tons of crunchy veggies. This Thai Peanut Chicken Salad recipe is great for meal prep lunches and snacks to enjoy throughout the week!

thai peanut chicken salad in a bowl
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It’s been meal prep mania in the Fit Foodie Kitchen over the past few weeks. The team has been in and out with travel so meal prep has been more important than ever! I feel you…it’s not fun walking off a plane after a full day of travel and jumping right into the kitchen. But let me tell you, the next morning it’s THE BEST FEELING EVER.

Plus, you’ll be setting yourself up for success all week long. Which is why we’re here with this delicious Thai Peanut Chicken Salad. It is a very meal prep friendly recipe and so versatile…just my kind of recipe, and hopefully yours, too!

Thai Chicken Salad Ingredients

Just look how colorful the ingredients are in this recipe! Makes my heart happy to be eating the rainbow in one meal because let me tell you, it’s not easy for me to eat enough veggies in a single day. It’s what I struggle with most when it comes to food. Let’s check out the lineup of this Thai peanut chicken salad:

  • chicken breast
  • carrots
  • purple cabbage
  • red pepper
  • green onion
  • peanuts
thai peanut chicken salad open-faced sandwich

How to Serve Thai Peanut Chicken Salad

If you are a texture person…this salad is for you! It’s so crunchy and satisfying not to mention higher in protein and lower in carbs. WOOT. There are also a million and one ways to serve this bad boy, here are a few ways we love to enjoy it:

  • On toast
  • On top of greens
  • In a wrap
  • In a lettuce/cabbage wedge
  • In a bagel
  • On crackers
  • On tortilla chips
  • ALONE (seriously, this recipe is even good on its own with a fork!)
thai peanut chicken salad ingredients in a bowl

A Few Time-Saving Tips

  • Use rotisserie chicken: we love pre-cooked rotisserie chicken because not only is it already to shred, but it’s also super juicy and flavorful.
  • Use pre-shredded carrots: we know you love shredding carrots (LOL), but you can always use bagged shredded carrots.
  • Meal-prep it!: this chicken salad will last for up to 5 days in the fridge, so it’s a great option to meal prep. You can see an example of how we served it below in glass meal prep containers — berries, crackers, and lettuce.
thai peanut chicken salad in a meal prep container

Other Chicken Salad Recipes

4.25 from 12 votes

Thai Chicken Salad

Put a healthy, creative twist on classic chicken salad by using this Greek yogurt and peanut butter base with tons of crunchy veggies. This Thai Peanut Chicken Salad recipe is great for meal prep lunches and snacks to enjoy throughout the week!
Prep: 20 minutes
Cook: 2 hours
Total: 2 hours 20 minutes
Servings: 8
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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*

Instructions 

  • First, bake chicken breast so that you can easily shred it. We recommend 350ºF for arond 25 minutes.
  • While chicken is cooking, mix the rest of the salad ingredients in a large bowl and set aside.
  • In a medium bowl, mix together the sauce ingredients and set aside.
  • When chicken breast is done cooking, use two forks to shred. Then, let cool completely.
  • Once cooled, mix with other salad ingredients.
  • Finally, pour sauce mixture onto the chicken salad and mix until evenly combined.
  • Serve over greens, on top of toast, in a lettuce wrap, etc.

Tips & Notes

  • Depending on how thick your Greek yogurt and peanut butter are, you might need to add some water to thing things out a bit. Do this by preference!
  • Recipe was slightly modified and updated on 3/4/2019.

Watch It

[adthrive-in-post-video-player video-id=”8eXks2kA” upload-date=”2019-03-19T15:21:58.000Z” name=”Thai Peanut Chicken Salad” description=”Put a healthy, creative twist on classic chicken salad by using this Greek yogurt and peanut butter base with tons of crunchy veggies. This Thai Peanut Chicken Salad recipe is great for meal prep lunches and snacks to enjoy throughout the week!”]

Nutrition

Calories: 216 kcal, Carbohydrates: 8 g, Protein: 25 g, Fat: 10 g, Fiber: 3 g, Sugar: 3 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication, and a passion for food. She is an incredible at-home cook making her writing an important part of the content creation process.

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unfite
September 26, 2024 2:46 am

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Kaity
Kaity
September 27, 2021 9:24 am
Recipe Rating :
     

5 stars
Love this recipe! I added a teaspoon of honey to the recipe (made half of the recipe), and it helped balance some of the bitterness of the cabbage. I also added a little chili garlic sauce to add some spice, but I also saw someone tried Siracha, so Iโ€™ll have to try that next time!

Nicole King
Nicole King
September 3, 2021 11:48 am
Recipe Rating :
     

5 stars
Recipe was delicous! I cooked my chicken in the slow cooker on low and it just fell right apart! I added a little bit more peanuts for more crunch, more ground ginger for a fresh bite, and i am not a fan of red cabbage so i substituted green, it was so yummy and guilt free!

2E9F7BB8-FBD4-4D84-9610-DE6A309E6E2F.jpeg
Last edited 3 years ago by Nicole King
Melanie
Melanie
September 25, 2020 11:42 am
Recipe Rating :
     

5 stars
I made this last night and my entire household loved it. I used leftover rotisserie chicken.

Lee Funke
September 25, 2020 3:02 pm
Reply to  Melanie

So smart with the leftover chicken!

Leanne
Leanne
August 16, 2020 12:13 pm

I was just wondering what you changed in the recipe? Iโ€™ve been making this for years and I know something seems different in the ingredient list but I canโ€™t figure out what it is!

Jen
Jen
July 31, 2019 9:45 am

Any thoughts on using powdered PB in this (just to lower the fat content) or maybe a mix of powdered and regular. I am ADDICTED to PB so have vowed to try not to keep it in my home, as I may end up with the jar and a spoon in my hands… ๐Ÿ™‚ So I’m trying to venture into powdered PB.

Lee Funke
August 3, 2019 6:42 am
Reply to  Jen

Hey Jen! We haven’t tried that, but if you did use powdered pb, you’d likely need to mix it with some water first!

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