Thai Chicken Salad
A vibrant salad featuring fresh vegetables and tender chicken, paired with a zesty dressing that embodies Thai flavors.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced Use store-bought rotisserie chicken for convenience.
- 4 cups mixed greens (like spinach and romaine)
- 1 each bell pepper, thinly sliced
- 1 cup carrots, julienned
- 1 cup red cabbage, shredded
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
Dressing
- 3 tablespoons peanut butter Alternative: almond butter or tahini for nut allergy.
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 clove garlic, minced
Instructions
Preparation
- Wash and cut all your vegetables. Mix the greens, bell pepper, shredded carrots, red cabbage, and green onions in a large mixing bowl.
- In a separate bowl, combine the peanut butter, soy sauce, honey, lime juice, sesame oil, and minced garlic. Whisk until smooth and set aside.
Combination
- Toss the shredded chicken into the vegetable mix and give it a gentle fold.
- Pour the dressing over the salad mixture, ensuring all ingredients are well-coated. Toss gently to combine.
Serving
- Sprinkle with chopped peanuts and cilantro for an added crunch and freshness. Serve immediately.
Notes
For meal prep, keep the dressing separate until you're ready to serve to avoid soggy greens. Customize the salad with seasonal veggies like cucumbers or snap peas.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 5g
Tried this recipe?Let us know how it was!