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Thai chicken salad

Thai chicken salad

By Lily Naicker
20’ Prep time
120’ Cook time
140’ Total time
216 Calories
8 Serving

Summary

Put a healthy, creative twist on classic chicken salad by using this greek yogurt and peanut butter base with tons of crunchy veggies. this thai peanut chicken salad recipe is great for meal prep lunches and snacks to enjoy throughout the week!
Lily Naicker 0 Followers

Step by Step

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Step 1

First, bake chicken breast so that you can easily shred it. We recommend 350ºF for arond 25 minutes.
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Step 2

While chicken is cooking, mix the rest of the salad ingredients in a large bowl and set aside.
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Step 3

In a medium bowl, mix together the sauce ingredients and set aside.
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Step 4

When chicken breast is done cooking, use two forks to shred. Then, let cool completely.
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Step 5

Once cooled, mix with other salad ingredients.
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Step 6

Finally, pour sauce mixture onto the chicken salad and mix until evenly combined.
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Step 7

Serve over greens, on top of toast, in a lettuce wrap, etc.

Tips and Warnings

  • Depending on how thick your Greek yogurt and peanut butter are, you might need to add some water to thing things out a bit. Do this by preference!
  • Recipe was slightly modified and updated on 3/4/2019.

Ingredient

  • Salt
    Salt
    1
  • Soy sauce
    Soy sauce
    14.79 ml
  • Lime juice
    Lime juice
    59.15 ml
  • Green onion
    Green onion
    59.15 ml
  • All-natural peanut butter
    All-natural peanut butter
    78.85 ml
  • Boneless skinless chicken breast
    Boneless skinless chicken breast
    6.8 kg
  • Fresh cilantro
    Fresh cilantro
    118.29 ml
  • Freshly ground ginger
    Freshly ground ginger
    9.86 ml
  • Medium red pepper
    Medium red pepper
    1
  • Nonfat greek yogurt
    Nonfat greek yogurt
    177.44 ml
  • Peanuts
    Peanuts
    118.29 ml
  • Shredded carrots
    Shredded carrots
    236.59 ml
  • Shredded purple cabbage
    Shredded purple cabbage
    236.59 ml
  • Water*
    Water*
    1

Nutrition Facts

View nutrition facts
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