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.
MY LATEST RECIPESHave a great weekend!:)
Fan of healthy Thai food or chicken salads? Try my sweet potato noodle salad with lime & peanuts, peanut slaw, or healthy ramen noodle salad with chicken.
How to Make Thai Chicken Salad Recipe
PrintThai Chicken Salad Recipe
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.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8 servings
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
- In a large bowl, add all ingredients listed in the order above and mix with spatula until well combined.
- 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
Only had a green cabbage so it doesn’ tlook as pretty, but it sure tastes awesome!! Stuffed some into a whole wheat pita bread and was a very filling tasty lunch!
★★★★★
Great salad recipe! Colorful, filling and yummy!
I’m not a huge fan of yogurt as a salad dressing, so l used the rice wine vinegar
combined with liquid aminos and a very small amount of sesame oil instead.
That works!:) Not sure how can someone not like creamy dressing haha but your version sounds delicious!
OMG this is the best chicken salad ever! I have been making it for the past 4 months and never get tired of it.
★★★★★
I made this Thai Chicken salad on Sunday to prep a full week’s worth of work lunches, and I am in love! I added quinoa like you suggested and it is so filling and tasty. The salad is so crunchy and refreshing and the Greek yogurt adds just the right amount of creamy. I love reading your blog, and I love making your recipes. Thank you so much for putting all of them out there for us to enjoy. Keep up the great work!
Thanks so much, Veronica!!!:)
Just made the Thai Chicken Salad and what a delicious one it is…I used turkey breast which I had on hand…looking forward to trying with chicken…I loved it without the meat…so this a keeper at our house which most of your recipes are I love your cooking because the recipes are so healthy and I have the ingredients on hand..thanks for the 21 pumpkin recipes looking forward using these since pumpkins are plentiful here in Kentucky this time of year…keep up your wonderful work of educating the world in healthy eating and cooking…you do a great job being a wife and mother and email subscribers Dream Come True ….thank you
Awe, thank you so much, Donna!