This high-protein, Thai-inspired chicken salad combines crunchy slaw, edamame, fresh herbs, roasted peanuts and a light peanut-lime dressing. It’s a no-cook, flavor-forward option that’s excellent for lunch, dinner, or meal prep.
Thai Chicken Salad
This simple Thai chicken salad starts with a crunchy coleslaw mix, tender cooked chicken breast, and a generous handful of cilantro. A lightened peanut-lime dressing—made here with powdered peanut butter—delivers bright lime, savory umami, gentle heat and a touch of sweetness without weighing the dish down. It’s high in protein and low in unnecessary fat, making it ideal for meal prep because the cabbage-based slaw stays crisp in the fridge for several days.
Why This Salad Works
I wanted a Thai-style chicken salad that felt fresh, crunchy and filling but also packed protein. Peanuts add satisfying crunch, and using powdered peanut butter in the dressing keeps the flavor peanut-forward while cutting calories and fat. The result is a bold, balanced salad that feels light but keeps you full.
- Hearty and satisfying: About 50 g of protein per serving, great for fueling a busy day.
- No cooking required: Use leftover, rotisserie, or pre-cooked chicken for an effortless assembly.
- Meal prep friendly: Coleslaw-based salads hold up well in the refrigerator and won’t get soggy quickly.
If you enjoy bold, protein-forward salads, other good options include Asian chicken salads with chili crisp or a chopped chicken salad with similar flavor profiles.
Ingredients You’ll Need
Below are the main components for the salad and the dressing. See the recipe card further down for exact measurements.
Thai Chicken Salad
- Slaw mix: A pre-shredded coleslaw mix saves time and gives the crunchy base that holds up in the fridge.
- Bell peppers: Red and yellow add color and sweetness; slice thinly.
- Chicken breasts: Use cooked, shredded or diced chicken. Boneless thighs or rotisserie chicken work well, too.
- Honeycrisp apple: Adds a crisp, sweet contrast to the savory dressing.
- Edamame: Shelled edamame increases protein and provides pleasant texture.
- Cilantro and scallion greens: Fresh herbs lift the flavor profile.
- Roasted peanuts: For crunch and nuttiness (optional if allergic).
- Toasted sesame seeds: A finishing garnish for extra nuttiness and visual appeal.
For the peanut-lime dressing
- Powdered peanut butter: A concentrated peanut flavor with less fat.
- Lime juice: Bright acidity to balance the peanut richness.
- Water: To thin the dressing to the desired consistency.
- Low-sodium soy sauce or tamari: Adds savory depth and umami.
- Maple syrup: A little sweetness; substitute honey if preferred.
- Toasted sesame oil or neutral oil: Adds a toasty flavor—avocado oil works well if you prefer neutral taste.
- Sriracha or sambal oelek: For adjustable heat; omit if you prefer no spice.
- Fresh ginger: Grated or as paste for convenience.
How to Make Thai Chicken Salad
Once the ingredients are prepped, assembly is quick—toss everything with the dressing and finish with peanuts and sesame seeds. See the full recipe card below for exact quantities and printable directions.
- Make the dressing: Whisk all dressing ingredients together until smooth and adjust water for desired consistency.
- Assemble the salad: In a large bowl, combine slaw mix, bell peppers, chicken, apple, edamame, cilantro and scallions; toss with dressing when ready to serve. Top with peanuts and sesame seeds.
Variations
- Greens swap: Use romaine if you plan to eat the salad immediately; cabbage holds up best for multi-day prep.
- Alternate proteins: Substitute shrimp, steak or tofu for chicken.
- Extra vegetables: Add avocado, shredded carrots, or cucumber for more variety.
- Fruit options: Granny Smith adds tartness; try mango or mandarin segments for a different sweet note.
- Nut-free: Swap peanuts for roasted sunflower seeds and use a seed butter if needed.
- Herb swap: If you dislike cilantro, use mint, Thai basil, chives, or a combination.
- Sweeteners: Honey can replace maple syrup if desired.
- Nut butter alternatives: If powdered peanut butter isn’t available, natural peanut butter, almond butter or sunflower seed butter can be used—adjust the amount for consistency and flavor.
Serving Suggestions
This Thai-inspired chicken salad is satisfying on its own, but it pairs nicely with crisp wonton chips, a light soup, or a simple side of jasmine rice. Crushed wonton chips add a crunchy topping if you like extra texture.
Wonton Chips — 13 mins
Easy Wonton Soup — 30 mins
Thai Fried Rice — 15 mins
Potsticker Soup — 30 mins
Meal Prep Tips
This salad is well-suited for make-ahead meals because the coleslaw mix resists wilting. Keep the dressing separate until you’re ready to eat.
- Divide salad components (except apples and peanuts) into 4 meal-prep containers and seal.
- Pack the dressing in small airtight containers if you’re taking lunches to work or school.
- Chop the apples and add the peanuts just before tossing with dressing to keep texture fresh.
Storage
- With dressing: The dressed salad will keep up to 2 days; consider discarding peanuts or apples if they become soggy.
- Without dressing: The salad will stay fresh up to 4 days, depending on the freshness of the chicken. Cooked chicken itself is usually good for up to 4 days in the refrigerator.
More Meal Prep Salad Recipes You’ll Love
If you’re building a meal-prep rotation, try these other chicken salad ideas for variety and flavor:
- Autumn Kale Salad with Chicken
- Taco Salad (meal-prep style)
- Mason Jar Cobb Salad with Buttermilk Ranch
- Food Cart–Style Chicken Salad with White Sauce
- BBQ Chicken Salad
Thai Chicken Salad with Light Peanut-Lime Dressing
Ingredients
- 5 heaping cups slaw mix
- ½ small red bell pepper, stem and seeds removed and thinly sliced
- ½ small yellow bell pepper, stem and seeds removed and thinly sliced
- 3 cups cooked chicken breast, shredded or diced (about 1 lb)
- 1 Honeycrisp apple, chopped
- ½ cup shelled edamame (if frozen, thawed)
- ½ cup cilantro leaves
- ½ cup scallion greens, chopped
- ¼ cup dry roasted peanuts, roughly chopped
- Toasted sesame seeds, for garnish
For the Dressing:
- ½ cup powdered peanut butter (such as PBfit) or PB2
- ¼ cup lime juice
- 3 tablespoons water, more as needed to thin
- 4 teaspoons low-sodium soy sauce or tamari
- 4 teaspoons maple syrup (or a sugar-free alternative)
- 1½ tablespoons toasted sesame oil or avocado oil
- 2–3 teaspoons sriracha or sambal oelek (optional)
- 2 teaspoons grated fresh ginger or ginger paste
Instructions
- In a medium bowl, whisk all dressing ingredients until smooth and creamy. Add water a little at a time until you reach the desired consistency.
- In a large bowl (or divide among four meal-prep containers), combine the slaw mix, sliced peppers, chicken, chopped apple, edamame, cilantro and scallion greens.
- If serving immediately, drizzle with dressing, sprinkle with peanuts and sesame seeds and toss to combine. For meal prep, store dressing separately and add just before serving.
Notes
Cooked chicken shortcut: Use shredded rotisserie chicken to speed preparation. To roast your own, coat 1 lb boneless skinless chicken breasts with 1 tsp avocado oil and salt and pepper; roast at 400°F for 20–25 minutes or until the internal temperature reaches 165°F. Let rest 10–15 minutes, then shred. One pound cooked yields about 3 cups shredded chicken.
Nutrition
Serving: 2 cups • Calories: 453 kcal • Carbohydrates: 30.5 g • Protein: 50 g • Fat: 17 g • Fiber: 8 g • Sugar: 17.5 g • Cholesterol: 96.5 mg • Sodium: 487.5 mg • Saturated Fat: 2.5 g