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These Thai-Inspired Chicken Salad Boats are loaded with fresh veggies, tender chicken and covered in a simple homemade spicy peanut dressing that is so incredibly flavourful.
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Looking for more simple healthy recipes?
- Boursin Spinach & Sun-dried Tomato Orzo
- Spring Roll Salad Recipe
- Lemon Garlic Chicken Tahini & Rice
- Fried Sausage & Pepper Orzo Bake
- Shrimp Fried Rice
- Sticky Beef & Broccoli
Chicken Salad Boats at a glance
Taste: This is one of my favourite salads to make; it’s packed with tons of fresh vegetables and juicy chicken breasts, and then covered in a homemade spicy peanut sauce which gives this dish the ultimate flavour combination.
Time: This recipe can be made in under 30 minutes which is awesome! I recommend preparing the salad while the chicken is baking in the oven so that everything is ready at the same time.
Effort: Low effort here! And we loooooove that!
Difficulty: Anybody can make my Thai-Inspired Chicken Salad Boats, I promise! The hardest part here is going to be prepping your veggies.
Healthy: This is a healthy, nutritious, protein packed recipe.
Great for meal prep: I love using this recipe for meal prep. I keep the dressing on the side and pour over my salad as I eat it, to keep it nice and fresh.
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Thai-Inspired Chicken Salad Boats. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- Chicken breasts
- Peppers
- Green onions
- Cabbage
- Cilantro
- Peanut butter
- Soy sauce
- Honey
- Rice wine vinegar
- Srirracha
- Sesame oil
- Lime juice
- Garlic
- Ginger
Tips before getting started
My recommendation is to start with the chicken and while it’s in the oven prepare the salad and peanut dressing. I also like to pan fry the chicken breasts on each side for one to two minutes, just to get a nice crunch on the outside, and then finish it off in the oven.
While the chicken is in the oven prepare your veggies. I love using a bag of coleslaw mix just to avoid doing so much chopping. I also love to add a bell pepper and cilantro to the mix, but feel free to get creative here and use whatever veggies you like best.
Once my veggies are prepared I then make my spicy peanut dressing. If you don’t like a lot of spice you can definitely tone it down in this recipe or completely remove it all together. Also, adding a little bit of warm water to the dressing will allow the peanut butter to break down, which will create a smooth consistency, so don’t skip out on this step.
Once I’ve mixed my peanut dressing into my salad, I love scooping it into pieces of cabbage or lettuce. It’s a fun and easy way to amp up the veggies in the dish, but as I mentioned earlier you can definitely just serve this as a salad and top with the chicken. I also love to garnish with avocado, peanuts, and sesame seeds.
Substitutions & FAQ’s
Can I use a different protein option in this recipe?
Absolutely! Some great options are tofu, chickpeas, shrimp or beef.
I can’t have peanut butter, can I use other nut butters?
You sure can. Almond or cashew butter would also work in this recipe.
Can I use a rotisserie chicken in this recipe instead of making my own?
Yes! I’ve done this a couple of times and it saves some time which is always nice.
Can I use a blender to make the peanut dressing?
You certainly can add everything to a blender, but I find adding the hot water and using a whisk to be just as effective.
Storing & reheating
- Keep the chicken in an airtight container in your fridge for up to four days. Add the chicken to your microwave for 30 to 40 seconds and top onto your salad.
- Keep your peanut dressing in a separate airtight container in your fridge and this will last up to seven days.
- Keep your veggies in a separate airtight container for up to four days.
- Keeping everything a separate will ensure that the veggies don’t become too watery or soggy, so my recommendation is to assemble as you eat it.
Did you like this recipe?
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Thai-Inspired Chicken Salad Boats
Ingredients
Chicken Breasts:
- 3 chicken breasts
- 1 tsp olive oil, for frying
- salt
- pepper
- garlic powder
Salad:
- 3 cups coleslaw mix, shredded cabbage, carrot
- 1 bell pepper, red or orange sliced
- 1/2 cup cilantro, chopped
- 3 green onion stalks, chopped
- cabbage or lettuce boats, for serving
Peanut Dressing:
- 1/4 cup peanut butter
- 1 tbsp soy sauce, low sodium
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tbsp sriracha, or hot sauce of choice
- 2 garlic cloves, chopped fine
- 1 tsp fresh ginger, chopped fine
- 1/2 lime, juiced
- 2 tbsp hot water
Additional Toppings:
- peanuts
- avocado, chopped
- sesame seeds
Instructions
- Begin by setting your oven to 400°.
- Season both sides of your chicken breasts generously with salt, pepper and garlic powder.
- To a large oven safe pan, add your olive oil and set to medium/high heat. Pan fry your chicken breasts on each side for one to two minutes, just until they begin to brown. Add the chicken to the oven to finish cooking, about 7-10 minutes, or until chicken reaches 165°.
- Prepare your lettuce or cabbage boats by peeling the outer layer off and chopping into desired sized pieces. Set aside.
- Add all of your salad ingredients to a large bowl.
- Whisk together your peanut dressing in a small bowl.
- Pour the peanut dressing over your salad and toss to combine.
- Scoop the salad mixture into your cabbage or lettuce boats, top with the chopped chicken, avocado, peanuts and sesame seeds.
- Enjoy right away.
Nutrition information is automatically calculated, so should only be used as an approximation.
