Why I Love This Recipe

Some salads feel more like a side dish, but this one is a full meal that actually keeps you satisfied. Between the juicy chicken, crunchy vegetables, and creamy peanut dressing, every bite has so much flavor and texture. It’s one of my favorite lunches to meal prep because it holds up well and never feels boring.

Enjoying The Leftovers

This salad is great for meal prep since the vegetables stay nice and crisp. If you’re making it ahead, store the dressing separately and toss everything together just before serving for the best texture. Leftover chicken also works well in wraps, rice bowls, or lettuce wraps.

Storing

Store the salad, dressing, and toppings in separate airtight containers in the refrigerator for up to 4 days. Keeping the dressing separate helps the vegetables stay crunchy until you’re ready to eat.

Reheating

Toss the salad with the peanut dressing just before serving, then finish with plenty of crushed peanuts and fresh cilantro. If you like a little extra heat, add another drizzle of sriracha or a squeeze of fresh lime over the top.

A close up shot of cabbage slaw chicken salad with avocado, tomato, crushed peanuts, bell peppers, cucumbers and fresh cilantro.
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Thai Peanut Crunch Chicken Salad

Packed with juicy chicken, crisp cabbage, fresh vegetables, herbs, and a creamy Thai-inspired peanut dressing, this Thai Peanut Crunch Chicken Salad is a high-protein meal that's full of bold flavor and satisfying crunch. It's perfect for meal prep, easy lunches, or a fresh, filling dinner that comes together with simple ingredients.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
US M
Servings 6

Ingredients

For the chicken
  • 1 1/2 lbs chicken thighs or breasts, cut into cubes
  • 1 tbsp avocado oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
For the peanut dressing
  • 1/3 cup peanut butter
  • 1/2 cup canned full-fat coconut milk
  • 1/4 cup coconut aminos
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha
  • 1 clove of garlic
  • 2 tsp ginger powder
  • 1 tsp toasted sesame oil
For the salad base
  • bag of cabbage slaw
  • 1/2 cup crushed peanuts
  • 2 red bell peppers, thinly sliced
  • 1 handful of cilantro, roughly chopped
  • 1 bunch of green onions, green part only, thinly sliced
  • 3-4 persian cucumbers, thinly sliced
Optional toppings
  • Sliced avocados
  • Fresh cilantro
  • Sesame seeds
US – M

Instructions

  • Preheat a pan to medium-high heat and add avocado oil. Cut the chicken into bite-sized pieces and season with salt, pepper, and garlic powder.
  • Add the chicken to the pan and cook for 10-12 minutes, stirring occasionally, until fully cooked.
  • While the chicken is cooking, make the peanut dressing. Add all the peanut dressing ingredients to a blender and blend on high for around 1 minute until fully smooth. Taste the dressing and add salt as necessary. Place in the fridge until you’re ready to assemble the salad.
  • Into a large bowl, add all the sliced veggies, peanuts, cilantro, and cooked chicken. Top everything with the peanut dressing and mix really well. Serve immediately and top with your choice of fresh avocado, sesame seeds, and/or cilantro. Enjoy! *If you plan on using this for meal prep, I suggest only adding the dressing right before you eat!

Equipment

blender
cutting board
saute pan

Nutrition Per Serving

Calories: 437kcal | Carbohydrates: 15g | Protein: 30g | Fat: 30g | Fiber: 5g