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 for Meal Prep
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 Peanut 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
If you are all about DIY recipes…you could even use your homemade peanut butter in the sauce! Check out FFF’s tutorial on how to make peanut butter —> HERE.
What to Pair with 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!)
Other Chicken Salad Recipes
- 4 Healthy Chicken Salad Recipes
- Thai Green Curry Chicken Salad
- Thai Peanut Chicken Salad
- Greek Yogurt Chicken Salad
Thai Peanut Chicken Salad
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
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.
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 I’ll have to try that next time!
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!
I made this last night and my entire household loved it. I used leftover rotisserie chicken.
So smart with the leftover chicken!
I was just wondering what you changed in the recipe? I’ve been making this for years and I know something seems different in the ingredient list but I can’t figure out what it is!
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… 🙂 So I’m trying to venture into powdered PB.
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!
Making this tonight! Any idea what measurement the 1/8 sercibg size of the recipe is? 1/2 cup? thanks!
Also do you think it’s ok to sub almond butter for peanut butter?
Yes for sure you can sub almond butter! We don’t have cup measurements for what a serving size is. Just separate it out into 8 portions!
I cannot have dairy while I’m healing leaky gut. Would coconut cream or coconut milk be a good substitute? Thanks so much for the help. This recipe looks delicious.
You can try a non-dairy yogurt!
This salad looks soo delicious. Thank you for sharing this amazing recipe Lee. And what’s important for me is that it’s healthy and high in protein.
Love this. I add a little siracha to it to spice it up!
DELISH. Love Sriracha!
The yougurt mixed was really stiff like pudding. Didn’t mix well
Do you put only the chicken in the slow cooker? No water or anything ?
Thanks! Can’t wait to try
Mmmm. This one is delicious ! Will def make a batch again soon. Thanks for sharing❤️
Hi I was just want to ask what a serving size is?bc I want to try this it looks amazing. Thanks
Very good !
I was quite surprised it turned out so nice !
Only it took me more time than the 20 min prep time mentioned (minus the chicken cooking) to chop everything. I live in France, and you can’t find things chopped up in stores so it takes a while to chop / shred everything.
But worth it !
Will do this salad again for sure 🙂
Made this the other night and it’s amaaaazing! I was a little worried I would get sick of eating it over and over since it’s a large batch for one (didn’t realize before I started making it was for 6-8 ?) but I could honestly eat this for every meal for a week. SO good! Day 3, and still crunchy!
How long does this meal last for in the fridge?
I would say up to 5 days!
Made this today- super delicious, but I would agree the peanut butter taste is a bit strong. I doubled the lime and the acid balanced out the peanut flavor quite nicely. It would prob be amazing with a dash of fish sauce and some chopped jalapeño or Thai chili. I’ll definitely make again, but reduce the peanut butter slightly. Halved the recipe and it still was a large amount for one person. Thanks!
Wonderful trick to shredding chicken I learned from Mariah Kang (no excuse mom) is to use a mixer works awesome. Plan to try this recipe looks delicious
I’ve heard of that!! AMAZING.
Do you think this could be frozen? I can’t eat the the same thing every day so was thinking of making a big batch and switching it out every few days
I would try halving the recipe before freezing <3
I made this today and thought it was
great. I love all of the crunchy veggies
and the peanut sauce with lime. Really
nice flavors. Plan to eat it for lunch all
week. Thanks for the recipe.
YAY! Glad you loved this 🙂
This looks terrific. Just wondering if anyone has an idea to substitute the cilantro? I WANT to like cilantro and keep trying it, but usually it just ruins a dish for me. I know I could use Parsley for the colour, but I want to up the flavor a bit. Any ideas???
You can just omit and it will still be tasty 🙂