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Project Meal Plan
June 15, 2026
Projectmealplan.com
Delicious and colorful Meal Prep Satay Inspired Thai Chicken Salad Bowls are my new meal prep salad go-to! These bowls are easy to put together, packed with veggies, low-carb, and a great no-heat travel lunch option!
From the Cook
From the Cook
From the Cook
1/4
Warning0 allergens identified
Satay Inspired Thai Chicken Salad Bowls
Marinade
Spicy Peanut Sauce
Meal Prep
Marinate the Chicken
1
Add all marinade ingredients to a blender or food processor (I used a Nutribullet). Blend for 20-30 seconds until well blended with no large chunks of garlic or cilantro.
2
To a large glass bowl or large Ziploc bag, add raw chicken strips, followed by the marinade mixture. Make sure all the chicken is covered with marinade. Seal the container and let it sit in the fridge for 45-60 minutes, stirring every 15 minutes or so to ensure the chicken is evenly marinated.
Make the Peanut Sauce
1
Add all the peanut sauce ingredients to a blender or food processor (I use a Nutribullet). Blend until well mixed, 20-30 seconds. Set aside until you assemble your meal prep bowls.
Cook and Assemble
1
Remove the chicken in marinade from the fridge. Heat a nonstick pan over medium heat. When hot, add strips of chicken to the pan in a single layer, letting marinade drip from the chicken into the marinade bowl before adding to the pan. Do not pour the entire bowl of marinade mixture into the pan.
2
Cook chicken for 11-12 minutes total, flipping each strip halfway through cooking (I usually cut up my veggies while the chicken is cooking). When the chicken is done, let it cool while you assemble the rest of your meal prep bowls.
3
Add a layer of shredded cabbage on the bottom of the bowl, followed by your bell peppers, carrots and cucumbers (cucumbers can go straight on the salad or in another compartment depending on what containers you’re using).
4
Add an even amount of dressing to each meal prep container in a separate compartment, OR in a small mason jar or other container. Do not apply the dressing to the salad until you’re going to eat it.
5
Divide chicken between meals, placing it on top of the salad. Sprinkle with cilantro (optional), and you’re done! Store in the fridge for up to 4 days. You may need to give the peanut sauce a quick stir if the oil has separated.
My Calorie Intake
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Tips & Tricks (5)
- Pound Chicken Evenly 🔨Pound chicken breasts to uniform ¾-inch thickness before cooking to ensure even cooking and prevent dry edges while centers remain undercooked.
- Balance Your Satay Sauce 🥜Taste your peanut sauce and adjust the fish sauce, lime juice, and sriracha in small increments—start conservatively as these ingredients are potent and build flavor gradually.
- Massage Your Cabbage 🥬Massage shredded cabbage with a pinch of salt for 2-3 minutes before assembly to soften it slightly and help it absorb the satay dressing more effectively.
- Strategic Avocado Timing ⏰Add avocado just before eating rather than during meal prep to prevent browning and maintain its creamy texture throughout the week.
- Store Dressing Separately 🥣Keep the satay sauce in a separate container and dress the salad just before eating to prevent vegetables from becoming soggy during storage.
Recipe Facts
Diet at a Glance
High Protein
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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