Thai Chicken Salad (Video)

This 10 minute Thai Chicken Salad is crunchy, bright and full of flavor. It is perfect year round for easy dinner or lunches throughout the week. And so easy to make in one bowl in 10 minutes!

Protein high salads like healthy chicken salad, healthy tuna salad and healthy shrimp salad are a must for my fridge during the week. Especially in summer. Just try for yourself and come back to thank me after.

Thai Chicken Salad Recipe

This Thai chicken salad is amazing!

With crunchy bright red cabbage and bell pepper, roasted peanuts and creamy Greek yogurt. It packs so much flavor from fresh herbs combined with cooked chicken, red pepper flakes and rice vinegar. Easy, tasty and so simple.

Healthy Thai chicken salad recipe is mild as it is. Not spicy for kids. You can refrigerate it for up to 5 days. So basically entire week of lunches is taken care of.

And did I mention it comes together in one bowl?! True summer must have. Pack for a picnic, make easy lunch when school is out or enjoy on the beach for dinner.

What Chicken Can I Use?

When it comes to cooked chicken, there are so many options depending on your schedule.

Of course to cook your own is the best way. Bake chicken breast it in the oven, make Instant Pot chicken breast (even from frozen) or use whole roasted chicken leftovers. I am personally obsessed with batch cooking chicken in Instant Pot. It is something I do automatically every week now. Set it all up in 1 minute and walk away.

If you are really short on time, rotisserie chicken will work. Not the healthiest option because of sodium but eating McDonald’s is worse. Right?! I would reduce salt in the recipe then.

Chicken Substitutions

As someone who grew up with very little in Ukraine, I always encourage everyone to use what they have on hand. Eating healthy is not expensive, for realz. These are my personal suggestions and from other readers commenting below:

• Cooked turkey breast
• Chickpeas to make it meatless. I personally tried with great success.
• Cooked quinoa or brown rice

Veggies that Work in Thai Chicken Salad

We use fresh and uncooked veggies that add colour, crunch and flavor. I used red cabbage and bell pepper but sky is the limit. A few vegetables that work well in Thai chicken salad:

• Seeded and chopped cucumbers
• Shredded green, napa or savoy cabbage
• Shredded carrots

A Few More Tips for Thai Chicken Salad

Make sure to use not 0% plain yogurt. It can be Greek or regular but look for 2% and higher. Non-fat yogurt lacks flavor and creaminess. Thankfully we are past the low fat fad now. Healthy fats are good for us.

And a tip about peanuts. Some people do not like peanuts in a salad the next day. They lose crunchiness and become soggy. Store peanuts in a dry place and add them to salad right before serving.

Does Salad Go Bad?

Thai chicken salad tastes good if you refrigerate it for up to 5 days. If it actually lives that long. In our house, it has never seen the life past its 3rd day. Or even 2nd. It’s that good!

This Thai chicken salad is creamy, crunchy and delicious! Enjoy!

More Healthy Meat-y Salad Recipes:

• Healthy chicken salad – with half the fat and calories and still creamy.
• Grilled chicken salad – perfect summer dinner salad.
• Healthy ramen noodle salad with chicken – you can make “ramen” noodles easy at home.
• Healthy egg salad – not with chicken but keeps well for days and great for sandwiches.
• Healthy tuna salad – tasty and creamy with less mayo.

How to Make Thai Chicken Salad

Thai Chicken Salad

Print Recipe

★★★★★

5 from 6 reviews

This Thai Chicken Salad is crunchy, bright and full of flavor. And so easy to make in one bowl and use all week.

• 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 1x2x3x

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 plain yogurt, Greek or regular with 2+% fat
• 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.

Notes

Chicken. Bake chicken breast it in the oven, make Instant Pot chicken breast (even from frozen) or use whole roasted chicken leftovers. Or use rotisserie chicken if short on time.

Make sure to use not 0% plain yogurt. It can be Greek or regular but look for 2% and higher. Non-fat yogurt lacks flavor and creaminess. Thankfully we are past the low fat fad now. Healthy fats are good for us.

And a tip about peanuts. Some people do not like peanuts in a salad the next day. They lose crunchiness and become soggy. Store peanuts in a dry place and add them to salad right before serving.

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

696 g241.8 mg2.1 g7.5 g5.3 g9.8 mg

Recipes and images are a copyright of ifoodreal.com