Healthy Thai Almond Chicken Salad Recipe

This Thai Almond Chicken Salad recipe is extremely tasty if you love nut butter. The almond dressing is creamy, tangy, sweet and has a hint of spiciness – inspired by all of the wonderful flavours you’d find in a Thai kitchen.

In this recipe, we’ll be using chicken as a lean source of protein. You can choose to cook the chicken however you would like; pan-fried, oven baked, pan-fried then baked or sous-vide. My preferred method would be to sous-vide then pan-fry the chicken. Cooking the chicken in a temperature-controlled water bath makes each bite very juicy and tender. You can also achieve a juicy texture from the stove top or oven.

We’ll also be using a broccoli slaw (a mix of broccoli, cabbage and carrots) to give the salad more texture. This is currently my go-to recipe for meal preps and to bring on picnics.

Preparing the Chicken for Almond Chicken Salad Recipe

Unlike the recipe for Chicken Parmesan, the thickness of the chicken doesn’t make too much of a difference in taste. Generally, the chicken breasts should not be thicker than 1 inch. Make sure that all of the chicken pieces have an even thickness to ensure that it will be cooked all the way through. You can use a mallet to pound the chicken before cooking to even out the meat.

Almond Salad Dressing

Depending on your dressing preferences, you will need to add more water for a thinner dressing or less water if you prefer a more creamy, nutty consistency. Note that the dressing thickens up when refrigerated. You will need to add 1-2 tablespoons to get your desired consistency.

Easy Trail Mix for Garnish

A quick way to add nuts and dried fruit to your meals is to make a jar or bag of trail mix. You can then sprinkle some over top of salads, yogurt or oatmeal for added nutrients. Include anything from dried cranberries, sunflower seeds, pumpkin seats, almonds, walnuts, macadamia nuts etc.