by Olena

Thai Chicken Salad Recipe

by Olena

Easy and healthy Thai Chicken Salad Recipe with peanuts and Greek yogurt that is perfect for meal prep, with quinoa or in a whole wheat sandwich. | ifoodreal.com

Hola! I’m back from Mexico City and will share my trip as soon as we return from San Juan Islands, WA, the trip I will have to share too (can you tell that I think “life is short”?!). Like after any vacation, I was craving my homemade food, and now with both of us working from home I am very intentional about meal prepping. Yes, I did meal prep (which is on the list to share too) and this Thai chicken salad recipe was a huge part of it and a huge hit! We served it 3 days in a row with quinoa, in a sandwich on sprouted whole wheat bread, and by the spoon with tortilla chips while sipping on whiskey. Lots of things are happening and I present you this colourful salad video.

I’m not a fan of traditional chicken salad, however I can eat it non-stop this way – moderately creamy with Greek yogurt, bulked up with cabbage and peppers, flavoured with fresh herbs, roasted peanuts, rice vinegar and a moderate amount of red pepper flakes. Yes, I can eat my Thai chicken salad every other week! It’s not spicy for kids, so made a few school lunches as well.

Have a great weekend!:)

More Healthy Chicken Salad Recipes:

How to Make Thai Chicken Salad Recipe

Print

Thai Chicken Salad Recipe

5 from 3 reviews

Easy and healthy Thai Chicken Salad Recipe with peanuts and Greek yogurt that is perfect for meal prep, with quinoa or in a whole wheat sandwich.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Thai
Scale

Ingredients

  • 2 chicken breasts, cooked & shredded
  • 2 cups red cabbage, chopped
  • 1 bell pepper, diced
  • 1/2 cup peanuts, roasted & unsalted
  • 1/2 cup cilantro, chopped
  • 1/4 cup green onion, chopped
  • 1 cup Greek yogurt, plain
  • 2 tbsp maple syrup
  • 3 tbsp rice vinegar
  • 3/4 tsp salt
  • 1/2 tsp red pepper flakes

Instructions

  1. In a large bowl, add all ingredients listed in the order above and mix with spatula until well combined.
  2. Serve cold with quinoa or in a healthy sandwich with sprouted whole wheat bread.

Store: Refrigerate in an airtight container for up to 5 days.

 Did you make this recipe? Please give it a star rating in the comments.

Nutrition

  • Serving Size: 1/2-3/4 cup

Never miss a recipe

Join my mailing list to receive recipes and updates


I'm not a Robot

This page may contain affiliate links. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!