Meta Info
Servings: 4 generous bowls
Total Time: 20 minutes
Difficulty: Easy
Calories per Serving: ~420 kcal
Macros (Approx.):
Protein: 35–40g | Carbs: 22g | Fat: 22g | Fiber: 6g
Intro: Fresh, Crunchy & Seriously Satisfying
Some days you want a meal that feels light but still keeps you full for hours. This Crunchy Thai Chicken Salad does exactly that. It’s colorful, refreshing, and packed with bold Thai-inspired flavors that wake up your taste buds without weighing you down.
Between the crisp cabbage, juicy chicken, crunchy peanuts, and creamy peanut dressing, every bite has contrast and balance. It’s the kind of salad that doesn’t feel like a compromise—just real food that tastes good and fuels your body.
If you’re looking for a high-protein salad that works for lunch prep, quick dinners, or post-workout meals, this Crunchy Thai Chicken Salad delivers big on flavor, texture, and satisfaction—ready in minutes and perfect for busy days.
Look at the Recipe
- Crunchy vegetables with juicy, protein-rich chicken
- Creamy Thai peanut dressing with a perfect sweet-salty balance
- Ideal for meal prep, quick lunches, or light dinners
Ingredients Needed
For the Salad
- 2 cups chopped green cabbage
- 2 cups chopped purple cabbage
- 1 cup chopped carrot
- 1 cup chopped red bell pepper
- 1 cup steamed edamame
- ½ cup chopped radish
- 1 cup chopped peanuts
- 3 cups cooked chicken, chopped or shredded
For the Thai Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- ½ teaspoon fresh grated ginger
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup water (more as needed)
How to Make Our Crunchy Thai Chicken Salad
Step 1: Build the Salad
In a large bowl, combine the green cabbage, purple cabbage, carrot, bell pepper, edamame, radish, peanuts, and cooked chicken.
Toss gently to evenly distribute all the ingredients.
Step 2: Make the Dressing
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, garlic, sesame oil, ginger, and red pepper flakes.
Gradually add water, whisking until the dressing reaches your preferred consistency—creamy but pourable.
Taste and adjust seasoning as needed. Add more lime for brightness, soy sauce for saltiness, or honey for sweetness.
Step 3: Assemble
Pour the Thai peanut dressing over the salad.
Toss well until everything is evenly coated.
Garnish with extra peanuts, sliced green onions, or fresh cilantro if desired.
This high-protein salad is ready to serve immediately.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For meal prep, keep the dressing separate and toss just before eating.
- Serve on its own or pair with cauliflower rice or quinoa for a more filling meal.
Tips & FAQs
Can I use rotisserie chicken?
Yes. Rotisserie chicken works perfectly and saves time while keeping protein high.
Is this salad good for meal prep?
Absolutely. Prep all ingredients ahead and store dressing separately to maintain crunch.
Can I make it lower-carb?
Yes. Skip the honey, reduce edamame, and use a low-carb sweetener in the dressing.
What protein swaps work well?
Grilled shrimp, baked tofu, or sliced steak all pair well with the Thai peanut dressing.
Can I make the dressing ahead of time?
Yes. Store it in the fridge for up to 1 week. Whisk in water if it thickens.
