Meal Prep: Thai Chicken Salad

This salad is sweet, spicy, savory, crunchy… all of it. I like to use shortcuts where I can so I bought a rotisserie chicken and shredded up some of it but you can easily poach and shred some chicken breasts yourself (I’m just lazy). I also know you could make your own dressing but when Trader Joe’s makes a super spicy and tangy one, again… I’m lazy. I’m only making three salads this week but you could easily increase the portions/amounts to make 4-5 salads for the week. I hope you like this salad as much as I do.

Meal Prep – Thai Chicken Salad

Makes: 3 salads

Name of image (title of post is fine)

Prep time:

Cook time:

  • 1½ cups shredded chicken, divided into thirds
  • 6 tbsp Trader Joe’s Asian Spicy Peanut Vinagrette Dressing
  • 3 tbsp chopped roasted salted peanuts
  • 2 cups shredded romaine lettuce
  • 1/2 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup julienned red bell pepper
  • 1/2 cup thin sliced English cucumber
  • 1 green onion, thinly sliced (green part only)
  • Picked fresh cilantro, to taste(Optional)
  • 3 wedges of lime (Optional)

  1. Prepare/cut all vegetables, divide into thirds, set aside.
  2. Place 2 tbsp of dressing in 2oz plastic cups with lids. (use less if you prefer)
  3. Place 1 tbsp of chopped peanuts in 2oz plastic cups with lids
  4. Assemble salads with romaine, lettuce, cabbage, chicken, carrots, bell pepper, cucumber, green onion and cilantro.
  5. When ready to eat; toss dressing with salad and top with chopped peanuts. Enjoy!