Thai Chicken Salad Meal Prep (Print Version)
# Ingredients:
→ Skinny Peanut Dressing
01 -
¼ cup creamy peanut butter
02 -
3 tablespoons low sodium soy sauce
03 -
3 tablespoons honey
04 -
2-3 tablespoons fresh lime juice
05 -
1 birdseye chili, finely chopped
06 -
2 teaspoons minced garlic
07 -
2 teaspoons minced fresh ginger
08 -
2 teaspoons fish sauce
09 -
1 tablespoon neutral oil (such as vegetable or canola)
10 -
2 tablespoons rice vinegar
11 -
3-4 tablespoons water, to thin
→ Salad
12 -
2 cups cooked shredded chicken
13 -
2 carrots, chopped or shredded
14 -
1/2 cup chopped peanuts
15 -
1/2 cup fresh herbs (basil and/or cilantro), chopped
16 -
1 cup chopped kale, stems removed
17 -
1 bunch scallions, green parts chopped
18 -
1 red bell pepper, chopped or shredded
19 -
1 large ripe mango, chopped or sliced
20 -
1 medium head of cabbage, chopped or shredded (about 6 cups)
# Instructions:
01 -
Add all dressing ingredients to a food processor: peanut butter, soy sauce, honey, lime juice, chopped chili, minced garlic, minced ginger, fish sauce, oil, rice vinegar, and 3 tablespoons of water. Blend until completely smooth. Taste and adjust consistency by adding more water if needed - an additional tablespoon works well for a thinner dressing that coats the salad ingredients more evenly.
02 -
In a large bowl, combine all salad ingredients: shredded chicken, carrots, chopped peanuts, herbs, kale, scallions, red bell pepper, mango, and cabbage. Toss gently to mix everything together evenly.
03 -
Pour desired amount of peanut dressing over the salad and toss until everything is well coated. Serve immediately, garnished with additional peanuts and herbs if desired.
04 -
Divide the undressed salad mixture evenly among meal prep containers. Store the peanut dressing separately in small condiment containers. Refrigerate for up to 4-5 days. When ready to eat, pour the dressing over the salad, seal the container, and shake gently to combine, or transfer to a bowl and toss to coat.
# Notes:
01 -
This salad is perfect for meal prep and will stay fresh in the refrigerator for 4-5 days when the dressing is stored separately.
02 -
For a time-saving shortcut, use pre-shredded carrots and pre-shredded cabbage from the grocery store.
03 -
A rotisserie chicken works perfectly for this recipe and saves on prep time.