If you’re looking for a vibrant, high-protein meal that’s packed with fresh crunch and bold flavor, this Thai Chicken Salad is an absolute winner.

Combining tender shredded chicken with crisp bell peppers, red cabbage, fresh cilantro, and juicy cherry tomatoes, it’s tossed in an addictive homemade savory peanut dressing. It works perfectly for quick weekday lunches, meal prep, or light dinners!

Why You’ll Love This Recipe

• Meal-Prep Friendly: Holds up remarkably well in the fridge without getting soggy.
• Packed with Protein & Fiber: A complete, macro-balanced meal that keeps you full for hours.
• Unbeatable Texture: Crisp veggies mixed with juicy chicken and a velvety peanut-lime dressing.

Essentiel Ingredients

For the Salad

• 3 cups Cooked chicken breast, shredded (rotisserie works great)
• 1 cup Red cabbage, thinly shredded
• 1 medium Red bell pepper, diced or sliced into thin strips
• 1 medium Yellow bell pepper, diced
• 1 cup Cherry tomatoes, halved
• ½ cup Red onion, finely sliced
• ½ cup Fresh cilantro, roughly chopped
• ⅓ cup Roasted peanuts, chopped (for topping)

For the Creamy Peanut Dressing

• ¼ cup Creamy peanut butter
• 2 tbsp Low-sodium soy sauce (or tamari)
• 2 tbsp Fresh lime juice
• 1 tbsp Honey or maple syrup
• 1 tbsp Sesame oil
• 1 tsp Fresh ginger, grated
• 1 clove Garlic, minced
• 1–2 tbsp Warm water (to thin out dressing)

Step-by-Step Instructions

Step 1: Prepare the Vegetables & Chicken

In a large mixing bowl, combine the shredded chicken breast, shredded red cabbage, diced red bell pepper, yellow bell pepper, halved cherry tomatoes, sliced red onion, and chopped fresh cilantro.

Step 2: Whisk the Peanut Dressing

In a small bowl or liquid measuring cup, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, grated ginger, and minced garlic. Whisk in warm water 1 tablespoon at a time until smooth and pourable.

Step 3: Toss and Serve

Pour the peanut dressing over the salad ingredients. Toss thoroughly with tongs until everything is evenly coated. Top with chopped roasted peanuts and extra fresh cilantro before serving!

Frequently Asked Questions (FAQs)

Can I make this salad ahead of time for meal prep?

Yes! Store the salad and dressing in separate airtight containers in the fridge for up to 4 days. Dress the salad right before eating to keep the veggies ultra-crisp.

Can I make this nut-free?

Absolutely. You can swap the peanut butter for sunflower seed butter (SunButter) or tahini, and substitute roasted pumpkin seeds (pepitas) for the chopped peanuts.

What’s the best way to cook chicken for this recipe?

Poached or baked chicken breasts work great, but using a store-bought rotisserie chicken saves tons of prep time and delivers extra tender shredded meat.