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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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 🙂
I made this tonight and it was amazing! I served it over Thai rice noodles with a little hoisin sauce and sriracha. This is definitely going in the regular meal rotation!
Yum yum yum!
Do you cook the chicken dry-alone in the slow cooker? No water or broth? Thank you.
I cook it as it! It releases a lot of moisture itself.
Thank you. Cooking it today.
Horrible. A lot of chopping & prep for a mushy presentation. I tried adding some siracha, sesame oil to save it. Pitched it.
Made this tonight and we all loved it, including my tween and teen. Win!
Just made this – it’s super tasty! Anyone have any idea about how much 1/8 of a serving is? Maybe 1/2 or 3/4 cup? Thanks!