What can you serve with Thai chicken salad for a full meal?

This salad is quite filling on its own due to the 45g of protein, but if you want to make it a more substantial dinner, pair it with my Cottage Cheese Flatbread . The extra protein in the flatbread and its soft, chewy texture make it the perfect accompaniment for scooping up the crunchy cabbage and peanut sauce.

Can you use rotisserie chicken for Thai salad?

Absolutely. A skinless rotisserie chicken is the ultimate time-saver for easy thai chopped salad meal prep . Just ensure you shred the chicken while it is still warm and then chill it completely before adding it to the cold cabbage. This prevents the vegetables from wilting due to residual heat.

Is Thai peanut chicken salad healthy?

Our version is exceptionally healthy because we have removed the refined oils and sugars. By focusing on cruciferous vegetables, lean protein, and powdered peanut butter, we have created a meal that is low in inflammatory fats and high in essential nutrients. It is a fantastic option for anyone focused on longevity and heart health.

Can you freeze peanut dressing?

I do not recommend freezing the dressing if it contains Greek yogurt, as the dairy can separate and become grainy upon thawing. However, if you are making a purely peanut butter and vinegar-based sauce, it freezes beautifully. For a fruitier, lighter option that also preps well, try my Sonoma Chicken Salad .

Thai Peanut Chicken Salad (High Protein & Healthy)

Description

This High Protein Thai Peanut Chicken Salad is the ultimate healthy alternative to your favorite takeout. By using the “Peanut Powder Hack” to slash fat and “Crunch Volume” strategy with a cabbage base, we’ve created a massive 45g protein meal that is as satisfying as it is vibrant. It’s the perfect easy thai chopped salad meal prep for healthy weight loss!

Ingredients

Scale

1 lb Chicken breast, grilled and diced into 0.5-inch cubes
4 cups Red and green cabbage mix, finely shredded
1 cup Matchstick carrots
0.5 cup Shelled edamame (steamed)
0.5 cup Bean sprouts
0.25 cup Green onions, sliced
0.25 cup Fresh cilantro, torn
2 tbsp Roasted peanuts, crushed (optional garnish)
0.5 cup Powdered peanut butter (PB2)
0.5 cup Non-fat plain Greek yogurt
2 tbsp Soy sauce (or coconut aminos)
1 tbsp Rice vinegar
1 tbsp Fresh lime juice
1 tsp Freshly grated ginger
0.5 tsp Garlic powder

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Instructions

Prep the Protein: Season chicken with salt and pepper. Grill over medium-high heat until internal temperature is 165F. Let rest for 10 minutes, then dice into uniform 0.5-inch cubes. Chill thoroughly.
Make the Sauce: In a small bowl or jar, whisk together powdered peanut butter, Greek yogurt, soy sauce, rice vinegar, lime juice, ginger, and garlic powder. If too thick, add water 1 tsp at a time until creamy and drizzle-able.
Shred the Volume: Use a sharp knife or mandoline to finely shred the cabbage. Combine with carrots, edamame, and bean sprouts in a large chilled bowl.
Final Assembly: Add the cold diced chicken, green onions, and cilantro to the cabbage base.
The Fold: Pour the peanut sauce over the salad. Use two spatulas to fold gently until every strand of cabbage is coated in the creamy sauce.
Garnish & Serve: Top with crushed peanuts and serve immediately, or store in mason jars for meal prep.

Notes

Meal Prep: For best longevity, use the Mason Jar method: Sauce at the bottom, carrots/edamame in the middle, chicken next, and cabbage/herbs at the top.
Peanut Powder Hack: Ensure you use plain powdered peanut butter (no added sugar) for the best macros.
Cabbage Tip: Red cabbage provides more antioxidants and a sturdier crunch than green cabbage alone.

Prep Time: 20 minutes
Cook Time: 10 minutes (if grilling chicken)
Category: Lunch
Method: Shredded / Emulsified
Cuisine: Thai-American

Nutrition

Serving Size: 1 bowl
Calories: 410 kcal
Sugar: 8g
Sodium: 780 mg
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 32g
Fiber: 10g
Protein: 45g
Cholesterol: 85 mg