Thai Chicken Salad with Spicy Peanut Dressing

This thai chicken salad with spicy peanut dressing is a weekday favorite, and can be prepped in batches at the start of the week to make it easy to have a delicious, healthy lunch any day. 



Veggie Mix

  • 1/2 large red cabbage
  • 2 large bell peppers
  • 4 large carrots, peeled
  • 12 jalapeños 
  • 1 large red onion
  • 1/4 cup red wine vinegar
  • 2 teaspoons salt

Shredded Chicken

  • 4 large chicken breasts (fresh)
  • 1 cube bouillon 
  • 1 cup water

For Serving

  • 16 oz Rice noodles
  • 2 T Sesame oil
  • 1/3 cup Trader Joe’s Spicy Peanut Dressing


  • Roasted, salted peanuts, chopped
  • Sesame seeds
  • Cilantro
  • Sriracha (optional)


  1. Add chicken breast, bouillon, and water to the pressure cooker. Set to high and pressure cook for 10 minutes, then allow pressure to naturally release.
  2. Thinly slice the cabbage, carrots, peppers, jalapeños, and onion. Toss together in a large mixing bowl with the red wine vinegar and salt. This mix can be made up to several days in advance and stored in a gallon ziplock bag in the fridge.
  3. When the chicken is nearly ready, cook the rice noodles according to the package’s instructions. Rinse in cold water to chill.
  4. Remove breasts and shred. 
  5. In a large salad or mixing bowl, toss veggie mix, shredded chicken, and rice noodles with sesame oil and peanut dressing. 
  6. Serve in bowls with toppings of your choice!


When Alex and I prep this salad for our weekday lunches we make the veggie mix and chicken on Sunday night and store them separately in the fridge. Then at lunch time we cook one serving (two ounces) of noodles and toss everything together fresh!