Thai Chicken Salad
Published 7/14/2024
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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!
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
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!)
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.
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
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.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!