top of page
  • Writer's pictureKayla Blum

Thai Peanut Chicken Salad

Okay, I really hate branching out my of comfort zone when it comes to food, but this was worth it!

I do not eat anything Thai. The closest thing I have ever came to Thai food is a salad like this one at a restaurant. This honestly tasted pretty darn similar.

This salad is packed full of veggies and I added breaded chicken to give it some protein!

After I made this I thought a lot about my mom and how she could bring it to her school for her work day! Store it without the dressing and toss it all together on your lunch break!

Have more time throughout the day?

This salad is perfect for a summer time lunch!

Start by breading your chicken and prepping your veggies! Something I learned this week is A LOT of people think when you bread chicken you dip egg, flour, then breadcrumbs. Actually, it's wet, dry, wet, so you are suppose to go flour, egg, then breadcrumbs!

After that toss all the salad ingredients together, bake or fry the chicken, and assemble one breast on top of the salad! It's that simple!

The only tip I have, that I did not do the first time, is to toss the chicken in a little bit of the dressing before putting it with the salad!



  • 4 cups napa cabbage

  • 1/2 head of red cabbage

  • 1 cup shredded carrotts

  • 4 green onion


  • Juice of 1 lime

  • 3 TBSP peanut butter

  • 2 TBSP soy sauce

  • 3 tsp honey

  • 2 tsp rice vinegar

  • 2 tsp chili sauce


  • 4 chicken breasts

  • 1/2 cup flour

  • 3 eggs

  • 1 cup traditional breadcrumbs


  1. Slice cabbages into strips

  2. Assemble salad ingredients and set aside

  3. Bread chicken and bake at 400 degrees for 10-15 minutes OR pan fry with 2 TBSP of olive oil until cooked through

  4. While chicken is cooking make the dressing

  5. After the chicken is done cooking slice it up and make your salad!

Recent Posts

See All
bottom of page