Thai Chicken Salad

Thai food has always been a favorite of mine. I love curries, chicken satay, and naan SO much. Although eating out at my favorite Thai place has been a treat, I rarely do it anymore because of the sneaky oils that are added to most sauces. Not to be the bearer of bad news, but most restaurants use soybean or canola oil in their recipes. I also learned I have a soy allergy so eating out has become quite tricky for me. Because these oils are so inflammatory, I try and avoid them as much as possible.

This well-balanced salad recipe came from a blogger and cook book author I really enjoy following, Cassie Joy Garcia of Fed and Fit. Here’s the original recipe for reference. She has so many great recipes that are simple and great for meal-prep. I made this recipe for my meal prep customers this past week and got rave reviews! It will be a staple on the salad rotation for sure.

Salad Ingredients

To keep it traditional, I used red pepper, carrot, cabbage, green onion, and cilantro over a bed of green lettuce. You can add whatever veggies you love and whatever greens base you prefer. Slice the veggies very thin so the dressing can coat everything nicely.

For protein, I used chicken breast so I could have the chicken satay feel, but fish, shrimp, or even chickpeas would be a great substitute. You could also skip the protein all the together and make it a side dish! I like to make big batches of chicken breast in my instant pot and freeze in 1lb portions for future recipes. So for this recipe, I used leftover chicken, which made it come together so quick.

Peanut Dressing

It is so hard for me to not lick this bowl clean. The sweet and savory balance of peanut butter, lime, coconut aminos, and a little honey just takes me back to the best chicken satay I had a few years ago in Minneapolis. My husband and I were doing Whole30 and although we definitely cheated with this meal, it was so worth it. As I type this, I just got the brilliant idea to use this sauce to make satay at home! If you try it before me, let me know how it goes.

I particularly like this recipe because she uses coconut aminos rather than soy sauce, which is perfect for those avoiding soy in all forms. Soy sauce is often made with genetic modified soybeans and an insane amount of salt. Coconut aminos, for me, is a perfect replacement. If you haven’t had it before, I highly recommend! You can find it at your local natural foods store, Whole Foods, Amazon, or Trader Joes. TJ’s has the best deal on coconut aminos!

How To Make This Salad

This recipe rocks because it comes together very quickly. If you use leftover chicken it comes together in about 15 minutes. Here are the steps:

1. Prepare the veggies: Chop, slice, and dice.
2. Add protein of choice.
3. Mix the dressing ingredients together until smooth and drizzle over top.

Meal Prep and Storage

This recipe should make about 2 salads depending on how big you like your salads. You will probably have a little peanut dressing left over. I tossed my chicken in the sauce before adding to the salad and then drizzled more over top. Package them up in glass containers with the dressing in a separate jar and you’ll have 3 delicious and healthy salads ready to go for those busy days when you don’t have time to make lunch or you’re too tired to even think about it. The peanut dressing will thicken in the fridge. Don’t worry, that’s normal! Leave it on the counter for about 20 minutes before serving if you prefer a less thick dressing.

Let me know what you think in the comments, on Facebook or my Instagram page. Happy Eating!

Print Recipe

Thai Chicken Salad

A healthy twist on my favorite chicken satay dish at Thai restaurants. Easy and great for meal-prep!

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Dinner, Lunch, Meal Prep, Salad

Cuisine: Thai

Keyword: carrots, chicken, cilantro, coconut aminos, green onions, greens, lime, meal-prep, paleo, Peanut butter, peanuts, red cabbage, red pepper, romaine, salads, salt and pepper, sesame oil

Equipment

• cutting board
• Knives
• salad bowls
• Forks
• Measuring cups and spoons
• whisk
• prep bowls

Ingredients

Salad Ingredients

• 8oz shredded chicken breast about 1.5 cups or so. Add more if desired.
• 7-8 handfuls greens of choice romaine, green leaf, green cabbage, etc.
• ½ cup red cabbage, thinly sliced
• ½ cup shredded carrots
• ½ red pepper, thinly sliced
• ⅓ cup green onions, chopped or 2 whole green onions, chopped
• ½ cup cilantro, chopped
• 2 tbsp chopped peanuts

Peanut Dressing

• ¼ cup peanut butter natural is best, no added oils or sugars!
• 2 tbsp coconut aminos
• 1 tbsp fresh lime juice
• 2 tbsp water more to thin the dressing if desired
• 1 tsp sesame oil
• 1 tsp honey
• dash of salt and pepper

Instructions

• Chop and prepare all the veggies and greens into separate piles or bowls. Once chopped, equally divide the veggies in two salad bowls. Set aside.
• Make the sauce by combining all ingredients in a small mixing bowl and whisking until smooth. Add additional water to to thin out the dressing if desired. Sprinkle in additional coconut aminos, honey, lime, or salt and pepper as desired.
• If you prefer, mix a little of the peanut dressing into the chicken first and then add it to the salad before adding the dressing over top of the salad. If not, add the uncoated chicken to the salad and then drizzle the dressing over the bowls until evenly coated. Sprinkle with peanuts and extra cilantro if desired. Enjoy!