THAI-INSPIRED CHOPPED CHICKEN SALAD WITH CREAMY ALMOND BUTTER MISO DRESSING
on Apr 12, 2021, Updated May 14, 2025
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Tender chicken and creamy chickpeas are layered with sturdy veggies like shredded cabbage, carrots, and crunchy almonds. Give it a good shake so the almond butter and miso dressing coats every single bite!
This Thai-Inspired Chopped Chicken Salad with Miso Dressing contains around 47 grams of protein per serving, thanks to the combo of cooked chicken and canned chickpeas.
The mix of shredded purple cabbage and carrots adds a delicious crunch as does the roughly chopped almonds.
What really makes this salad a true lunchtime winner though is the dressing! Almond butter, tamari, apple cider vinegar, honey, and miso are mixed together to create the perfect delectable dressing that seeps into every single bite.
Below, I’ve included instructions on how to prep this ahead of time in individual glass jars, so you have a meal prepped lunch for 5 days in a row.
If you like this salad make sure to check out my ebook, Protein Empowered which includes 21 gluten-free, dairy-free, and refined sugar-free recipes to keep you full and fueled. Enjoy!
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Key Ingredients for Thai Chicken Salad
Here’s what you’ll need to create both the salad and the seriously addicting almond butter and miso dressing. Delish!
- Avocado Oil: Either avocado oil or olive oil makes a good base for the dressing.
- Almond Butter: Creamy almond butter is a great source of healthy fats and makes for one addicting dressing. Another nut butter can be substituted but it will alter the taste.
- Tamari: This gluten-free soy sauce alternative gives the dressing a Thai-inspired flare.
Pin this recipe for later!
Pin It- Miso Paste: Full of probiotics, miso is an umami-rich paste made from fermented soybeans. It’s inherently salty so be sure to adjust any seasonings to taste.
- Ginger and Garlic: These immune-boosting ingredients give the salad a nice zing!
- Lime Juice: A squeeze of lime adds a nice acidity and adds freshness too.
- Cooked Chicken: Whenever I cook chicken, I try to make a bit extra for lunch prep. That said, a rotisserie chicken can be a girl’s best friend! I’m all about buying healthy, store-bought items that save you time on busy days.
- Chickpeas: A member of the legume family, chickpeas contain over 14 grams of protein per cup.
- Veggies: I like to use a mix of shredded purple cabbage and orange carrots. Both of these veggies stay fresh and crisp as they sit in the jars throughout the week.
- Herbs: Green onion and basil give this salad a boost of freshness.
- Roasted Almonds: When looking for roasted almonds, try to avoid canola oil or other seed oils. You can always quickly roast your own nuts by adding them to a dry baking pan and baking them in a 325°F oven for 10 to 15 minutes.
Step by Step Instructions for Thai Chicken Salad and Meal Prep Jars
Make the Dressing
Whisk together the avocado oil, almond butter, tamari, apple cider vinegar, honey, miso paste, fresh ginger, garlic, and lime in a small bowl.
To Prep a Big Salad
Combine the chicken, sliced cabbage, drained and rinsed chickpeas, shredded carrots, green onions, basil, and almonds in a big bowl. Stir to combine so every ingredient is distributed evenly, then pour over the creamy dressing.
Mix again to cover everything with the dressing, then plate, and enjoy!
To Meal Prep Individual Servings
Divide the salad ingredients between (5) 32 oz jars. Start by adding dressing to the bottom, then the chickpeas (which will soak up that dressing goodness), crunchy cabbage, carrots, green onion, chicken, and finally the almonds and basil on top!
Pop into the fridge until ready to eat. Shake, serve, and enjoy!
Other Thai-Inspired Recipes
- One Pot Thai-Inspired Chicken and Rice
- Thai Steak Salad
- Thai Red Curry with Chicken
- Crispy Skinned Salmon in Red Coconut Curry
- Ground Chicken Larb Bowls
THAI-INSPIRED CHOPPED CHICKEN SALAD WITH MISO DRESSING
Ingredients
Creamy Almond Butter Miso Dressing:
- ⅓ cup avocado oil
- 3 tablespoons almond butter
- 3 tablespoons tamari
- 3 tablespoons apple cider vinegar
- 1 ½ tablespoons honey
- 3 teaspoons miso paste
- 1 ½ teaspoons grated fresh ginger
- 1 clove garlic, minced
- ¼ cup fresh lime juice
Chicken Salad:
- 4 cups cooked chicken
- (1) 15.5 ounce can chickpeas, drained and rinsed
- 2 cups carrots, shredded
- 4 cups purple cabbage, shredded
- 1 cup green onions, thinly sliced
- 1 cup basil, chopped
- 1 cup roasted almonds, roughly chopped
Instructions
- Whisk together the avocado oil, almond butter, tamari, apple cider vinegar, honey, miso paste, fresh ginger, garlic, and lime in a small bowl.
- For one large salad: Add all salad ingredients to a big bowl. Pour over the creamy dressing, mix to combine, and ENJOY!
- For meal prep jars: Divide the salad ingredients between (5) 32 oz jars. Start by adding dressing to the bottom, then the chickpeas (which will soak up that dressing goodness), crunchy cabbage, carrots, green onion, chicken, and finally the almonds and basil on top!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there a recipe for your peanut dressing or do you have one that you recommend for this salad?!