Give classic chicken salad a healthy, creative update with a creamy Greek yogurt and peanut butter dressing and plenty of crunchy vegetables. This Thai Peanut Chicken Salad is high in protein, lower in carbs, and perfect for meal prep lunches, snacks, or quick weeknight meals.
Meal prepping has been a lifesaver for busy weeks when travel or a packed schedule makes cooking difficult. Preparing this salad ahead of time means you can grab a satisfying, nutrient-dense lunch without fuss. The flavors are bright and savory, and the texture is wonderfully crunchy—an easy way to enjoy more vegetables and lean protein throughout the week.
Thai Chicken Salad Ingredients
This recipe is colorful and full of texture. Below are the ingredients used for the salad and the peanut-yogurt sauce.
- 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, as needed to thin the sauce
How to Serve Thai Peanut Chicken Salad
If you love texture, this salad delivers. It’s crunchy, flavorful, and adaptable—great for higher-protein, lower-carb meals. Here are some serving ideas we recommend:
- On toast or an open-faced sandwich
- Over a bed of mixed greens
- Wrapped in a tortilla or flatbread
- In a lettuce or cabbage wedge
- On a bagel or crackers
- As a dip with tortilla chips
- Simply eaten on its own with a fork
A Few Time-Saving Tips
- Use rotisserie chicken: Pre-cooked rotisserie chicken shreds easily and adds juiciness and flavor when you’re short on time.
- Buy pre-shredded carrots: Bagged shredded carrots save prep time and work well in this salad.
- Meal prep: This salad keeps in the refrigerator for up to five days, making it ideal for weekly lunches. Pack it with fresh greens, crackers, or fruit for a complete meal.
Recipe: Thai Chicken Salad
Prep time: 20 mins • Cook time: 2 hrs • Total time: 2 hrs 20 mins • Servings: 8
Instructions
- Preheat the oven to 350°F (175°C). Bake the chicken breasts until cooked through so they shred easily—approximately 25 minutes is a good guideline depending on thickness. Alternatively, use a precooked rotisserie chicken to save time.
- While the chicken cooks, combine the diced red pepper, shredded carrots, shredded purple cabbage, green onion, cilantro, and chopped peanuts in a large bowl. Toss to mix and set aside.
- In a separate medium bowl, whisk together the Greek yogurt, peanut butter, freshly ground ginger, lime juice, soy sauce, and a pinch of salt. Add water a tablespoon at a time until you reach the desired dressing consistency.
- When the chicken is cooked, shred it with two forks and allow it to cool completely.
- Once the chicken is cool, fold it into the vegetable mixture.
- Pour the peanut-yogurt sauce over the salad and mix thoroughly until everything is evenly coated.
- Serve immediately over greens, on toast, in a wrap, or packed in meal-prep containers for the week.
Tips & Notes
- If your Greek yogurt and peanut butter are thick, thin the dressing with small amounts of water until you reach the desired texture.
- Adapt the crunch and herbs to taste—add more cilantro, a little Thai basil, or a squeeze of extra lime for brightness.
- Recipe was updated on 3/4/2019.
Nutrition (Per Serving, approximate)
- Calories: 216 kcal
- Carbohydrates: 8 g
- Protein: 25 g
- Fat: 10 g
- Fiber: 3 g
- Sugar: 3 g
Nutrition information is automatically calculated and should be used as an approximation.