Thai Peanut Chicken Crunch Salad Boxes

Serves 4 · 20 min prep

Ingredients

• 3 cups shredded cooked chicken breast
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1 cup fresh sweet corn kernels
• 1 red bell pepper
• 4 green onions
• 1/3 cup fresh cilantro
• 1/3 cup roasted peanuts
• 1/3 cup creamy peanut butter
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 garlic clove
• 1 tsp grated fresh ginger
• 4 lime wedges

Instructions

1. 1If the chicken is not already cooked, poach or roast it ahead and shred into bite-size strands; cool completely. Thinly slice the red bell pepper and green onions; roughly chop the cilantro and peanuts.
2. 2In a medium bowl whisk the peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger until a smooth, pourable dressing forms. If it is too thick, whisk in a teaspoon of warm water at a time until it ribbons off the spoon.
3. 3In a large mixing bowl combine the shredded cabbage, carrots, fresh corn kernels, sliced bell pepper, most of the green onions, and most of the cilantro. Toss well so the colors are evenly distributed.
4. 4Add the shredded chicken to the vegetable mix. Pour three-quarters of the peanut dressing over the salad and toss thoroughly until every strand of chicken and cabbage is lightly coated.
5. 5Divide the dressed salad among four meal-prep containers or lunch boxes. Sprinkle the chopped peanuts and remaining green onions and cilantro over the tops.
6. 6Drizzle the remaining dressing over each box or pack it in a tiny separate container so the salad stays extra crunchy until lunchtime. Nestle a lime wedge in each box.
7. 7Seal the boxes and refrigerate. Just before eating, squeeze the lime over the salad and give everything a final toss. The sweet corn adds late-summer pop while the peanut dressing keeps the protein-packed salad satisfying through a long afternoon.
8. 8These hold well for 3 days and travel perfectly for school or office lunches without needing reheating.