Thai Peanut Chicken Salad

4.30 from 17 votes

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

Cook 2

Total 2 20

Fat 10

Carbs 8

Protein 25

Yield

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.

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Nutrition Facts