Healthy Thai Almond Chicken Salad Recipe

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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.

Almond salad dressing

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.

Easy trail mix for garnish

Healthy Thai Almond Chicken Salad Recipe

Servings: 5, Prep time: 10 minutes, Cook time: 10 minutes

Thai almond chicken salad recipe


  • 2 chicken breasts
  • 1 bag broccoli slaw (broccoli, cabbage and carrots)

Almond Salad Dressing

  • 5 tbsp raw almond butter
  • 2 tbsp Bragg Liquid Aminos (or low sodium soy sauce)
  • 2 tbsp rice vinegar
  • A splash of white vinegar
  • Dash of ginger powder
  • Dash of garlic powder
  • Juice from 1/2 lime (or whole lime if an extra tangy flavor is desired)
  • 1 tbsp raw organic honey
  • 2-4 tbsp of water as needed to make the sauce thinner
  • Optional: pinches of red pepper flakes (as desired)

Garnish with shaved almonds, cranberries, walnut halves, pumpkin seeds


  1. Rub salt and pepper on the chicken.
  2. Pan-fry the chicken for 7 minutes on each side OR bake at 425 degrees for 20 minutes (or a cooking method of your choice).
  3. Whisk together all the ingredients for almond salad dressing. Adding in water as needed.
  4. Divide the salad into 5 even portions.
  5. Cut and evenly divide the chicken into each salad.
  6. Garnish with shaved almonds, cranberries, walnut halves, pumpkin seeds.
  7. Add sauce to the salad only when you plan to eat it for best taste!
Almond salad dressing mixing
prepping salad
thai almond chicken salad recipe with chicken

Nutrition Information: Healthy Thai Almond Chicken Salad Recipe

Calories: 321, Protein: 28.5g, Fat: 17g, Carbs: 15.8g


Finding a good salad recipe can really be a game-changer. I know this one was for me! There are plenty of healthy options when you make salads at home. I will continue to experiment and share more salad (and non-salad) recipes that will make meal-prepping a breeze. Enjoy!

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