Delicious and colorful Meal Prep Satay Inspired Thai Chicken Salad Bowls are my new meal prep salad go-to! These bowls are easy to put together, low-carb, and a great no-heat travel lunch option!
- 2 tablespoons avocado oil
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice (about 1/2 lime)
- 1 teaspoon sriracha hot sauce
- 2 medium garlic cloves
- 1 tablespoon chopped cilantro, packed
- 1 teaspoon lemongrass stir-in paste (usually sold by the herbs at the grocery store)
- 1 teaspoon ground turmeric powder
Spicy Peanut Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon sriracha hot sauce
- 1 tablespoon sesame oil (toasted or untoasted)
- 1 teaspoon fish sauce
- 1 tablespoon honey
- 2 cloves garlic
- 1 tablespoon lime juice (about 1/2 lime)
- 1/3 cup creamy peanut butter
- 1/3 cup water
- 1 pound raw boneless skinless chicken breasts or tenders, cut into 1/2 thick strips
- 1 large cucumber, cut into 20–25 slices
- 4 cups shredded cabbage or bagged coleslaw mix
- 1 red bell pepper, stem and seeds removed, cut into strips
- 1 large carrot, peeled and cut into sticks
Marinate the chicken:
- Add all marinade ingredients to a blender or food processor (I used a Nutribullet). Blend for 20-30 seconds until well blended with no large chunks of garlic or cilantro.
- To a large glass bowl or large Ziploc bag, add raw chicken strips, followed by the marinade mixture. Make sure all the chicken is covered with marinade. Seal the container and let it sit in the fridge for 45-60 minutes, stirring every 15 minutes or so to ensure the chicken is evenly marinated.
Make the peanut sauce:
- Add all the peanut sauce ingredients to a blender or food processor (I use a Nutribullet). Blend until well mixed, 20-30 seconds. Set aside until you assemble your meal prep bowls.
Cook & assemble:
- Remove the chicken in marinade from the fridge. Heat a nonstick pan over medium heat. When hot, add strips of chicken to the pan in a single layer, letting marinade drip from the chicken into the marinade bowl before adding to the pan. Do not pour the entire bowl of marinade mixture into the pan.
- Cook chicken for 11-12 minutes total, flipping each strip halfway through cooking (I usually cut up my veggies while the chicken is cooking). When the chicken is done, let it cool while you assemble the rest of your meal prep bowls.
- Add a layer of shredded cabbage on the bottom of the bowl, followed by your bell peppers, carrots and cucumbers (cucumbers can go straight on the salad or in another compartment depending on what containers you’re using).
- Add an even amount of dressing to each meal prep container in a separate compartment, OR in a small mason jar or other container. Do not apply the dressing to the salad until you’re going to eat it.
- Divide chicken between meals, placing it on top of the salad. Sprinkle with cilantro (optional), and you’re done! Store in the fridge for up to 4 days. You may need to give the peanut sauce a quick stir if the oil has separated.
I use ButcherBox (affiliate link) organic free range chicken when I cook. For this recipe, I used chicken tenders and cut each one in half lengthwise. For whole chicken breasts, cut lengthwise into strips. Butterfly thicker breasts if necessary and cut each half into 3-4 strips.
Nutrition information estimated with My Fitness Pal.
- Serving Size: 4 ounces chicken + salad
- Calories: 393
- Sugar: 11g
- Fat: 22g
- Carbohydrates: 16g
- Protein: 31g