These Asian inspired meal prep thai chicken salads are a no heat lunch idea. This sauce recipe is one of my favorites, so perfect for dipping veggies in or adding to a salad loaded with veggies.

What You Need For This Recipe:

Meal Prep Thai Chicken Salads:

cooked chicken

carrots

cabbage

cucumbers

red bell pepper

almond butter

water

maple syrup

coconut aminos

apple cider vinegar

Other Healthy Recipes:

Meal Prep Turkey Pesto Roll Ups

These meal prep turkey pesto roll ups are the perfect lunch to go! They don’t need to be reheated either. I love the combo of pesto & cream cheese which is what I used here. Pair with some veggies & crackers!

Vegan Tortellini Pasta Salad Meal Prep

This vegan tortellini pasta salad meal prep is another easy and healthy lunch recipe. Or dinner. Or even a side dish! It works for so many different meals. The flavors are so summery which I love because I’m hanging onto summer for as long as possible, anyone else?

Meal Prep Sesame Chickpeas with Almond Butter Sauce

These sesame chickpeas with almond butter sauce are one of my favorite vegan recipes. It’s great to meal prep or just great to make for dinner. It doesn’t take too long so it’s a perfect weeknight dinner! I love using this almond butter sauce on other recipes too.

Chicken and Rice Instant Pot Meal Prep

This 6 ingredient chicken and rice instant pot meal prep dinner or lunch is so easy! You’ll want to add this into your weekly meal prep or dinner rotation because it requires minimal ingredients and minimal effort. I love meals that are easy and have easy clean up as well! Don’t have an instant pot? No worries- I’ll show you how you can make it without an Instant Pot too!

Meal Prep Thai Chicken Salads

Meal Prep Thai Chicken Salads

Serves

4 servings 1x

Print Recipe

Pin Recipe

Ingredients

2 1/2 cups cooked, shredded chicken breast

5 carrots

1 cup shredded cabbage

1 english cucumber

1 bell pepper

Sauce:

1/3 cup almond butter
1/4 cup water
1 tbsp maple syrup
1 tbsp coconut aminos
1 tbsp apple cider vinegar

Method

 

1. Peel and chop the carrots, chop the bell pepper, cucumber, & cabbage
2. In a large bowl, add the carrots, bell pepper, cucumber, cabbage, and cooked chicken
3. Mix together.
4. In a small bowl, whisk together the sauce ingredients
5. Add the salad mixture to bowls & put the sauce in small jars to mix in when you’re ready to eat!
6. I don’t recommend adding the sauce until you’re ready to eat because it makes the salad soggy.

Did You Make This?

Share a photo and tag us — we can’t wait to see what you’ve made!