This high-protein, Thai-inspired chicken salad features crunchy slaw, edamame, fresh herbs, roasted peanuts, and a light peanut-lime dressing—no-cook and perfect for lunch or meal prep.
Thai Chicken Salad
This easy Thai chicken salad starts with crunchy cabbage slaw, tender chicken breast, and plenty of cilantro, then gets tossed in a lightened-up peanut-lime dressing made with powdered peanut butter. It delivers all the bold, savory-sweet flavor you expect from a Thai chicken salad, but with less fat, more protein, and a dressing that balances bright lime, salty umami, gentle heat, and just a touch of sweetness. It’s great for meal prep since it holds up well in the fridge and works just as well for an easy weeknight dinner as it does for lunch the next day.
Why This Salad Works
I was craving a Thai chicken salad that was high in protein, loaded with crunchy vegetables, and still felt fresh and satisfying. While traditional Thai chicken salads don’t always include peanuts, I loved the flavor and crunch. I played around with using powdered peanut butter instead of full fat and it came out great! Flavorful without weighing the salad down, for a meal that feels both light and filling.
- Hearty and satisfying with 50 grams of protein, making it great for lunch or dinner
- No cooking required if you start with leftover or rotisserie chicken
- Meal prep perfection: The crunchy cabbage slaw holds up beautifully in the fridge, staying crisp and fresh for days without getting soggy.
If you love salads like this that are big on flavor and protein, you might also enjoy my Asian Chicken Salad with Chili Crisp Dressing and Asian Chicken Chopped Salad—both easy, satisfying options that work well for lunch or meal prep.
Ingredients You’ll Need
First up, we have the Thai chicken salad ingredients, then the peanut-lime dressing. See the recipe card below for the exact measurements.
Thai Chicken Salad
- Slaw Mix: Buying a bag of coleslaw is a great shortcut. It delivers the same crunch without the need to slice a head of cabbage.
- Bell Peppers: I like to use half a red pepper and half a yellow pepper to make the salad more colorful. However, you can use all red or all yellow. Just remove the stems and seeds, then thinly slice.
- Chicken Breasts: Dice or shred cooked chicken breasts. Boneless thighs or rotisserie chicken work as well. If you don’t have leftover chicken, I’ve included directions in the recipe card for roasting chicken breasts in the oven.
- Honeycrisp Apple for sweetness and crunch
- Edamame for extra protein and fiber
- Cilantro and Scallion Greens for added flavor and complexity
- Roasted Peanuts: Although not a traditional Thai salad ingredient, I like the crunch and nutty flavor they add.
- Toasted Sesame Seeds sprinkled on top for garnish
Thai Chicken Salad Dressing
- PBfit is a roasted peanut butter powder that tastes like peanut butter but with fewer calories and less fat.
- Lime Juice’s acidity balances the peanut butter’s richness and the sriracha’s heat.
- Water thins the dressing.
- Low-sodium Soy Sauce for umami. Use tamari if you’re gluten-free.
- Maple syrup for sweetness. I also like this zero-sugar 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 Oelek for spice. If you don’t like spicy food, omit them.
- Ginger: Grate fresh ginger root with a microplane, or use ginger paste, which is a great timesaver.
How to Make Thai Chicken Salad
Once all your ingredients are chopped, just toss everything together and enjoy! See the recipe card at the bottom for printable directions.
- Make the Thai peanut dressing by whisking all the ingredients together in a bowl.
- Assemble the salad: Add all the ingredients to a large bowl and toss with the dressing.
Variations
- Switch up your greens: I like using cabbage because it holds up well throughout the week, but if you’re eating it the day of, you could use romaine.
- Protein: Switch out the chicken with shrimp or steak.
- Add more vegetables, such as avocado, shredded carrots, or sliced cucumbers.
- Vegetarian/Vegan: Replace the chicken with more vegetables or tofu.
- Fruit: Any kind of apple will work, even Granny Smith if you prefer a more tart bite. And if you want to get creative, try this dish with mango or mandarin oranges.
- Allergic to peanuts? Omit them or substitute sunflower seeds. For the dressing, use Wow Butter.
- Peanuts: Swap them with roasted cashews, almonds or sunflower seeds.
- Not into cilantro? Skip it or switch it out with mint, basil, or chives, or a mix of all three.
- Sweetener options: Use honey instead of maple syrup.
- Nut Butter: If you can’t find PBfit, use natural peanut butter or, if needed, almond butter or sunflower seed butter.
2
13 mins
2
30 mins
7
15 mins
6
30 mins
Meal Prep Tips
Because this salad uses coleslaw as the base, it’ll hold up better for meal prep than salads made with leafy greens. Waiting to add the dressing will also keep it fresher.
- Divide all the ingredients, except the apples and peanuts, among 4 meal- prep bowls, then put the lids on.
- If you’re taking them to work or school, pour the dressing into 4 small airtight containers to bring with you.
- Before eating, chop the apples, add the peanuts, and toss the salad with the dressing.
Storage
- Salad with dressing will last up to 2 days. You may want to discard the peanuts if they’re too soggy and the apples if they’re too brown or mushy.
- Salad without dressing will last up to 4 days, depending on how fresh your chicken is. Cooked chicken will last in the refrigerator for up to 4 days total.
More Meal Prep Salad Recipes You’ll Love
For more meal prep ideas, check out these five delicious chicken salad recipes to inspire your next meal!
Yield: servings
Serving Size: 2 cups
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To make the dressing, add all of the ingredients to a medium mixing bowl and whisk until smooth.
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To a large bowl or 4 meal prep bowls add or divide the slaw mixture, bell peppers, chicken, apple, edamame, cilantro and scallions.
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If serving right away, drizzle with the dressing, peanuts and sesame seeds. If meal prepping, transfer dressing to small containers and toss when ready to serve.
Last Step:
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Remove from the oven and let rest for 10-15 minutes before shredding. 1 pound of cooked chicken breast will yield 3 cups of shredded chicken.
Serving: 2 cups, Calories: 453 kcal, Carbohydrates: 30.5 g, Protein: 50 g, Fat: 17 g, Saturated Fat: 2.5 g, Cholesterol: 96.5 mg, Sodium: 487.5 mg, Fiber: 8 g, Sugar: 17.5 g
