Meal Prep Chopped Thai Salad with Easy Peanut Dressing
Yield:4 salad bowls 1x
Prep:15 minutesCook:25 minutesTotal:40 minutes
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 cupstri-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.