Chopped Thai Chicken Salad with Skinny Peanut Dressing (meal prep)
Learn how to an easy chopped Thai chicken salad with skinny peanut dressing that's perfect to meal prep and enjoy all week long for lunches!
Servings: 5 -6 servings
Ingredients
Skinny Peanut Dressing:
- ¼ cup peanut butter
- 3 tablespoons EACH: low sodium soy sauce and honey
- 2-3 tablespoons lime juice see notes
- 1 birdseye chili chopped (see notes)
- 2 teaspoons EACH: minced garlic minced ginger, and fish sauce
- 1 tablespoon oil colorless, flavorless
- 2 tablespoons rice vinegar
Salad:
- 2 cups cooked shredded chicken
- 2 carrots chopped or shredded
- 1/2 cup chopped peanuts and chopped herbs basil and/or cilantro
- 1 cup chopped kale
- 1 bunch scallions chopped (greens)
- 1 red bell pepper chopped or shredded
- 1 large mango chopped or sliced
- 1 medium-ish head of cabbage chopped or shredded
Instructions
- Dressing: combine all the ingredients for the dressing in a food processor along with 3 tablespoons of water and blend until smooth. Taste and adjust with additional water, I used a total of 4 tablespoons because I prefer thinner dressing here so it coats everything a little better!
- Salad: Combine all the ingredients for the salad in a large bowl. If meal prepping, divide the salad into containers (affiliate link) and the dressing into condiment containers (affiliate link) and refrigerate. If serving immediately, dress the salad and serve.
Notes
- Personally, I prefer to use 3 tablespoons of lime juice because it balances a little better with the sweet mangoes. Feel free to use less if you'd like though!
- The birdseye chili can be replaced with ¼-½ teaspoon red pepper flakes (or to preference)
- Feel free to make this with a rotisserie chicken if you'd like! You can also swap the peanuts for almonds or cashews!
- To make the prep for this salad faster, I usually use pre-shredded carrots and pre-shredded cabbage from the store. You'll need about 3/4 -1 full bag of shredded cabbage.
