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Thai Chicken Salad with Light Peanut-Lime Dressing
This high-protein, Thai-inspired chicken salad is made with crunchy slaw, edamame, fresh herbs, roasted peanuts, and a light peanut-lime dressing—perfect for lunch or meal prep.
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* (1 lb))
- 1 honey crisp 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 PBfit peanut butter powder (or PB2)
- ¼ cup lime juice
- 3 tablespoons water
- 4 teaspoons low sodium soy sauce ( or gluten-free tamari)
- 4 teaspoons maple syrup (or sugar free)
- 1 ½ tablespoons toasted sesame oil (or avocado oil)
- 2 to 3 teaspoons sriracha ( or sambal oelek, omit if you don’t like spice)
- 2 teaspoons grated ginger ( or ginger paste)
Instructions
- To make the dressing, add all of the ingredients to a medium mixing bowl and whisk until smooth.
- To a large bowl or 4 meal prep bowls add or divide the slaw mixture, bell peppers, chicken, apple, edamame, cilantro and scallions.
- If serving right away, drizzle with the dressing, peanuts and sesame seeds. If meal prepping, transfer dressing to small containers and toss when ready to serve.
Notes
** I used a shredded rotisserie chicken breast to speed this up. To roast your own, coat 1 pound of boneless skinless chicken breasts with 1 teaspoon of avocado oil and salt and pepper to taste. Place on a parchment lined baking sheet and bake at 400° F for 20-25 minutes, or until the internal temperature is 165° F.
Remove from the oven and let rest for 10-15 minutes before shredding. 1 pound of cooked chicken breast will yield 3 cups of shredded chicken.
Nutrition
Serving: 2cups, Calories: 453kcal, Carbohydrates: 30.5g, Protein: 50g, Fat: 17g, Saturated Fat: 2.5g, Cholesterol: 96.5mg, Sodium: 487.5mg, Fiber: 8g, Sugar: 17.5g
- WW Points: 6