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
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
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Thai Peanut 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
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 facts
Calories: 216kcal Carbohydrates: 8g Protein: 25g Fat: 10g Fiber: 3g Sugar: 3g
This looks so good, and im loving that there are no carbs involved. Do you think this salad keeps well? Like for 5 weekdays. I’m considering making it today for the rest of the work week….
Absolutely! If you keep it in an air tight container in the fridge it should be fine for that long! It’s a great meal prep recipe.
Lately I’am interested in Vegan foods too. I was looking for some recipes over the web. Tound this one“HAKKA NOODLES” one day.
Seams cheap and tasty. Must try.
YUM! I love using greek yogurt instead of mayo and this salad looks like a colorful dream!
Love the recipe but really think the red cabbage wraps are great.
GENIUS, right? So pretty! You could always go normal lettuce wraps if you’re afraid to eat cabbage 🙂
I love how colorful this chicken salad is!
Right?! The more colors, the better 🙂
This looks delicious! Do you have any idea approximately how much chicken that would be in ounces?
Hi Leanne! I just updated the recipe. We used 6 oz. chicken breasts…so 24 total ounces!
This looks and sounds delicious!
Simple and descriptive. And they look just as beautiful as i wanna taste them.
Love this idea for meal prep! Huge fan of lightened up chicken salad too 🙂
MEAL PREP IS THE BEST!
This looks so filling and tasty! I love lightened up chicken salads. Can’t wait to give the recipe a shot!
It’s SOOOO good. I hope you love it as much as we did!
This recipe looks amazing! I love Greek yogurt — I use it for everything. i just think its a great sub for mayo or butter or sour cream!
Depending upon the size of the chicken breasts, four whole chicken breasts could be a lot of chicken for this recipe. Approximately how many pounds/ounces of chicken breasts would you recommend. This salad looks and sounds delicious!
Hey Marilyn! I just updated the recipe. We used 6 oz. chicken breasts…so 24 total ounces!
Mmmmm I love this unique take on chicken salad! I think I could drink thai peanut sauce!
LOL I am the same way 😛
I love peanuts and love fun twists on chicken salad. This looks like a perfect make-ahead lunch, too!
YES!! It’s such an amazing meal prep recipe.
Yay peanuts! I agree. Peanuts are so great.
This recipe looks great. I have to start the FODMAP elimination diet next week (sadface) and it looks like I can make this recipe as long as I use lactose-free greek yogurt 🙂
WAHH! I don’t know much about FODMAP, but I know it’s tough. Good luck!!!!
Lee – I am also following the low FODMAP diet and am so happy I stumbled upon this recipe! Would love to see more!
Here is more about low FODMAP, too – https://www.dietvsdisease.org/diy-low-fodmap-diet/!