Thai Chicken Salad
Easy and healthy Thai Chicken Salad recipe with peanuts and Greek yogurt that is perfect for meal prep, with quinoa or in a whole wheat sandwich.
Easy and healthy Thai Chicken Salad recipe with peanuts and Greek yogurt that is perfect for meal prep, with quinoa or in a whole wheat sandwich.
- Carbohydrate 3.75690804797592 g
- Cholesterol 0.0765625 mg
- Fat 0.0836525781424617 g
- Fiber 0.805268733159377 g
- Protein 0.722884140782793 g
- Saturated Fat 0.0239023437529534 g
- Serving Size 1 1 serving (51g)
- Sodium 10.2834687519988 mg
- Sugar 2.95163931481654 g
- Trans Fat 0.0201785156299149 g
- Calories 18 calories
Step-by-step
- In a large bowl, add all ingredients listed in the order above and mix with spatula until well combined.
- Serve cold with quinoa or in a healthy sandwich with sprouted whole wheat bread.
Choosing Your Mixing Vessels
Can this be prepared without a standard oversized mixing bowl? Shredded chicken and raw cabbage require adequate volume to combine evenly without spilling over the rim. Use a six-quart stainless steel bowl if available. A wide, shallow Dutch oven works well as a substitute container for tossing ingredients. Fold the Greek yogurt and maple syrup gently into the shredded poultry to coat every fiber.
Managing Moisture and Texture
Shredded chicken breasts can release excess liquid if cooked too long in advance. Pat the meat dry with paper towels before mixing. Rice vinegar adds acidity, but excess liquid will make the chopped red cabbage soggy after 24 hours. Dice the bell pepper uniformly into quarter-inch pieces to distribute the crunch evenly. Roast unsalted peanuts in a dry skillet for three minutes over medium heat until fragrant before chopping.
Storage and Advance Prep
Keep the assembled salad in an airtight glass container in the refrigerator for up to three days. Greek yogurt separates when frozen, so avoid placing this mixture in the freezer. Serve chilled portions over cooked quinoa or spoon the mixture onto sprouted whole wheat bread just before eating.
