Name: Meal Prep Chopped Thai Salad with Easy Peanut Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 bowls
Cuisine: Asian
Ingredients: 5 cups romaine lettuce; 1.333 cups tri-color coleslaw mix; 0.5 red bell pepper; 0.5 cucumber; 1 carrot; 0.25 cup green onion; 0.5 cup cilantro leaves; 0.667 cup cocktail peanuts; 0.333 cup creamy peanut butter; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp lime juice; 1 tbsp honey; 2 teaspoons fresh ginger; 2 teaspoons garlic; 1 tsp sriracha; 0.333 cup water

Meal Prep Chopped Thai Salad with Easy Peanut Dressing

Meal Prep Chopped Thai Salad with Easy Peanut Dressing cover

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Meal Prep Chopped Thai Salad with Easy Peanut Dressing

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Ingredients

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Instructions

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Salad:

Add all salad ingredients to a large bowl and mix until well combined.

If meal prepping, divide equally between four bowls with airtight lids.The peanuts tend to fall to the bottom of the big bowl, so be sure to divide them up at the end or add them to the individual meal prep bowls instead of mixing into the large salad. Add the cooled chicken and store everything in the fridge for up to 4 days.

Dressing:

Mix all dressing ingredients together in a small bowl. If your peanut butter is super thick, stick it in the microwave for 20 seconds before mixing with the other ingredients. The final dressing should be creamy. Add more water if it’s too thick for you.

For the freshest salads, wait to add dressing until just before consuming, or at least on the day of consuming.

Optional protein you can add:

Preheat the oven to 425 degrees F. Lightly season both sides of 2 or 3 boneless skinless chicken breasts with salt and pepper. Place on a foil-lined baking sheet. Cook in a preheated oven for 22-28 minutes, or until the internal temperature reaches 165 degrees F. Begin checking at 22 minutes if your chicken is on the thinner side.

When cooled, cut into chunks, strips, cubes (or your favorite shape) and toss it with your finished salads.

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Tips & Tricks (5)

Dressing Stability Strategy 🥫
Store the peanut dressing separately from chopped vegetables for up to 5 days; dress salads just before eating to prevent sogginess and maintain crisp texture throughout the week.
Ginger-Garlic Paste Technique 🧄
Mince fresh ginger and garlic together into a fine paste before mixing into the dressing—this releases essential oils and creates a smoother, more integrated flavor throughout the peanut sauce.
Vegetable Prep Sequencing 🥒
Prep watery vegetables (cucumber) last and store them separately; they release moisture that will wilt lettuce and other delicate greens, so combine them only when serving.
Peanut Butter Consistency Fix 🥜
Thin your peanut dressing with warm water rather than additional oil to maintain authentic Thai flavor while achieving the perfect pourable consistency for drizzling.
Cilantro Freshness Lock 🌿
Store cilantro and green onions in a damp paper towel-lined container and add them as a finishing garnish just before eating to preserve their bright, aromatic qualities.