This high-protein Thai chicken salad is loaded with crunchy coleslaw, edamame, fresh herbs, roasted peanuts, and a light peanut-lime dressing. No cooking required and perfect for lunch or meal prep.
Thai Chicken Salad
This easy Thai chicken salad starts with crunchy cabbage slaw, tender chicken breast, and generous cilantro, all tossed in a light peanut-lime dressing made with ground peanut butter. It delivers all the bold, savory, and sweet flavors you’d expect from a Thai chicken salad, but with less fat, more protein, and a dressing that balances bright lime, salty umami, mild heat, and a hint of sweetness. They’re great for meal prep because they keep well in the fridge and are just as good for an easy weeknight dinner as they are for lunch the next day.
Why This Salad Works
I was craving a Thai chicken salad that was high in protein and packed with crunchy vegetables, but still fresh and satisfying. Traditional Thai chicken salad doesn’t always include peanuts, but I loved the flavor and crunchiness of it. I tried using peanut butter powder instead of full fat and it was really delicious! It’s a delicious, light, and filling meal that doesn’t overwhelm the salad.
- It’s plentiful and satisfying. Contains 50g of protein and is great for lunch or dinner.
- No cooking required If you start with leftover chicken or rotisserie chicken.
- Perfect meal prep: Crispy Cabbage Slaw stores beautifully in the fridge, staying crunchy and fresh for days without going soggy.
If you like salads like this that are packed with flavor and protein, try Asian Chicken Salad with Chili Crisp Dressing and Asian Chicken Chopped Salad. Both are easy and satisfying options that go well with lunch or meal prep.
materials needed
First add the Thai chicken salad ingredients and then top with the peanut lime dressing. See recipe card below for exact measurements.
Thai Chicken Salad
- Slow Mix: Buying a bag of coleslaw is a great shortcut. It provides the same crunch without chopping a head of cabbage.
- pimento: I like to use half a red pepper and half a yellow pepper to make the salad more colorful. However, you can use them all in red or all in yellow. Remove the stem and seeds and slice thinly.
- Chicken breast: Dice or shred the cooked chicken breast. Boneless thighs or rotisserie chicken will also work. If you don’t have any leftover chicken, the recipe card shows you how to bake chicken breasts in the oven.
- Honey Crisp Apple For sweetness and crunchiness
- pea For extra protein and fiber
- Coriander and chive greens To add flavor and complexity
- Roasted Peanuts: Although it is not a traditional Thai salad ingredient, I like it because it adds a crunchy and nutty flavor.
- toasted sesame seeds It is sprinkled on top for decoration.
Thai Chicken Salad Dressing
- PBfit is a roasted peanut butter powder that tastes like peanut butter but has fewer calories and fat.
- lime juice The acidity balances the richness of the peanut butter with the heat of the sriracha.
- water Thin the dressing.
- low salt soy sauce For umami. If you are gluten-free, use tamari.
- Maple syrup adds sweetness. I also like sugar-free maple syrup if you’re trying to cut back on added sugar.
- oil: Toasted sesame oil adds a nutty flavor, but neutral avocado oil also works.
- Sriracha and Sambal Oleg For spices. If you don’t like spicy food, skip it.
- ginger: Grinding fresh ginger root in a microplane or using ginger paste can be a huge time saver.
How to Make Thai Chicken Salad
Once all the ingredients are chopped, toss everything together and enjoy! See recipe card below for printable instructions.
- Making Thai Peanut Dressing Mix all ingredients in a bowl.
- Assemble the salad: Place all ingredients in a large bowl and toss with dressing.
strain
- Switch up your veggies: I like cabbage, which lasts well all week, but if you’re eating it the same day, you can use romaine.
- protein: Swap chicken for shrimp or steak.
- Add more vegetablesThese include avocado, shredded carrots, and sliced cucumbers.
- Vegetarian/Vegan: Replace chicken with vegetables or tofu.
- fruit: Any type of apple will do. If you prefer a more tart flavor, Granny Smith also works well. If you want to get creative, try this dish with mango or mandarin oranges.
- Are you allergic to peanuts? Omit or substitute with sunflower seeds. Use wow butter for the dressing.
- fluff: Switch to roasted cashews, almonds, or sunflower seeds.
- Don’t like cilantro? Omit it or use mint, basil, chives, or a combination of all three.
- Sweetener Options: Try using honey instead of maple syrup.
- Nut Butter: If you can’t find PBfit, use natural peanut butter, or almond butter or sunflower seed butter if needed.
2
13 minute
2
30 minute
7
15 minute
6
30 minute
Meal Preparation Tips
Because this salad uses coleslaw as its base, it’s better for meal prep than salads made with leafy greens. Waiting to add the dressing also keeps it fresher.
- Divide all ingredients except apples and peanuts into 4 meal prep bowls and cover.
- If you are taking the dressing to work or school, pour the dressing into 4 small airtight containers.
- Before serving, chop the apples, add the peanuts, and toss the salad with the dressing.
save
- salad with dressing Lasts up to 2 days. If the peanuts are too soggy, discard them, and if they are too brown or mushy, discard the apples.
- salad without dressing Depending on how fresh the chicken is, it will last up to 4 days. Cooked chicken will keep in the refrigerator for a total of 4 days.
More Meal Prep Salad Recipes You’ll Love
For more meal prep ideas, check out: Five Delicious Chicken Salad Recipes To inspire your next meal!
produce: night soil
Serving Size: 2 cup
To make the dressing, place all ingredients in a medium mixing bowl and whisk until smooth.
Add or divide slaw mixture, bell peppers, chicken, apples, edamame, cilantro, and chives into 4 large bowls or meal prep bowls.
If serving right away, sprinkle with dressing, peanuts, and sesame seeds. If you are meal prepping, transfer the dressing to a small container and toss when ready to serve.
Final step:
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Remove from the oven and let sit for 10-15 minutes before shredding. One pound of cooked chicken breast yields 3 cups of shredded chicken.
clothing material: 2 cup, calorie: 453 calorie, carbohydrate: 30.5 g, protein: 50 g, province: 17 g, Saturated Fat: 2.5 g, Cholesterol: 96.5 mg, sodium: 487.5 mg, fiber: 8 g, sugar: 17.5 g
