Thai Chicken Salad

4.9 from 10 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
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Thai


  • 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


  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.


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.