Lettuce is growing out of my ears right now, so I’m getting down with making salads I actually want to eat! Like this super simple Meal Prep Chopped Thai Salad with Easy Peanut Dressing. Completely customizable and perfect for a veggie packed lunch brought from home.
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Good news! I’m now addicted to veggie gardening. It’s my first vegetable garden ever, and I seriously check on it multiple times per day (posts with some of my veggie gardening experience will be coming this summer!). Right now, we’ve got two varieties of lettuce growing. It’s been such a fun experience to have “lettuce-on-demand”, as I keep calling it. But seriously, I can just go out to the garden and grab some lettuce literally anytime. What a feeling. And I mean that in the coolest, hippest way possible. Next year, I’ll for sure be planting in groups a few weeks apart so I don’t have quite so much lettuce all at once… but hey, I’m learning.
Based on the vast amounts of iceberg and romaine growing, I knew a salad meal prep was in order. Turns out I love it even more than I thought I would! I picked some of my favorite Thai-inspired veggies, but you can really toss in any veggies you want. I think it’s the peanut dressing that really brings this one home. Add some protein (chicken is pictured), and you’re set until dinner!
This salad is incredibly delicious both with or without the chicken. Anything from basic salt & pepper seasoning to some smoked paprika and garlic salt would be simple enough to season. The bold peanutty salad flavors will have you covered for the most part. I’m also 99% sure you could toss on any lightly seasoned protein you want, and it would be just as delicious!
One more note: I find that the salad stays fresher longer if you add the dressing just before serving. That means that for meal prepping this salad, it might be best to add the dressing on the day or (or morning) that you plan to consume the salad. For this little number, I’ve been keeping the dressing in a bowl in the fridge. Then I’ll drizzle some on when I’m taking the salad out of the fridge to pack up or eat. Super easy!
Meal Prep Chopped Thai Salad Assembly:
Other meal prep ideas from ProjectMealPlan.com:
- Meal Prep Asian Style Marinated Chicken with Veggies
- Mexican Quinoa Chicken Salad Lunch Bowls
- Meal Prep Turkey Taco Black Bean Salads
Simple crunchy Thai-inspired chopped salad with a creamy peanut dressing – perfect for meal prep!
For the salad:
- 5-6 loosely packed cups of chopped romaine or other greens (I used what was in my garden!)
- 1 1/3 cups tri-color coleslaw mix (shredded mix of mostly green cabbage with some purple/red cabbage and shredded carrots; can sub with plain shredded cabbage)
- 1/2 red bell pepper, cut into 2-inch strips
- 1/2 cucumber, sliced and halved
- 1 large carrot, shredded with a peeler (or cut into strips)
- 1/4 cup green onion, finely diced
- 1/2 cup loosely packed cilantro leaves – cut or torn into fine pieces
- 2/3 cup cocktail peanuts (can sub cashews)
For the dressing:
- 1/3 cup creamy peanut butter (can sub any nut butter)
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 tablespoon lime juice (1/2 lime’s worth)
- 1 tablespoon honey
- 2 teaspoons fresh minced ginger
- 2 teaspoons minced garlic
- 1 teaspoon sriracha
- 1/3 cup water
- Add all salad ingredients to a large bowl and mix until well combined.
- If meal prepping, divide equally between four bowls with airtight lids.The peanuts tend to fall to the bottom of the big bowl, so be sure to divide them up at the end or add them to the individual meal prep bowls instead of mixing into the large salad. Add the cooled chicken and store everything in the fridge for up to 4 days.
- Mix all dressing ingredients together in a small bowl. If your peanut butter is super thick, stick it in the microwave for 20 seconds before mixing with the other ingredients. The final dressing should be creamy. Add more water if it’s too thick for you.
- For the freshest salads, wait to add dressing until just before consuming, or at least on the day of consuming.
Optional protein I like to add:
- Preheat the oven to 425 degrees F. Lightly season both sides of 2 or 3 boneless skinless chicken breasts with salt and pepper. Place on a foil-lined baking sheet. Cook in a preheated oven for 22-28 minutes, or until the internal temperature reaches 165 degrees F. Begin checking at 22 minutes if your chicken is on the thinner side.
- When cooled, cut into chunks, strips, cubes (or your favorite shape) and toss it with your finished salads.
Peanut dressing recipe adapted from the pad thai sauce from Pad Thai Casserole by PaleOMG.
Nutrition information does not include added protein (chicken) – salad and dressing only. Including about 5 ounces of chicken breast would add about 138 calories and 30g of protein.
- Serving Size: one salad bowl
- Calories: 338
- Sugar: 11g
- Fat: 25g
- Carbohydrates: 26g
- Protein: 11g
For this recipe, I used:
Thanks for reading the Meal Prep Chopped Thai Salad with Easy Peanut Dressing – and making it to the bottom! Be sure to use #projectmealplan on social media if you make this recipe! And follow me on Pinterest for meal inspiration every single day.