THAI CHICKEN SALAD

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This is the best Thai Chicken Salad recipe! Featuring papaya, cabbage, carrots, cucumber and a spicy peanut dressing, you can enjoy this amazing salad all on its own as a filling and healthy meal.

I’ve generally been a major fanatic of Thai food. The effortlessness and newness of the fixings just can’t be bested! This formula is an incredible model that practicing good eating habits genuinely can be flavorful.

This serving of mixed greens won’t leave you ravenous, that is without a doubt. It’s loaded with flavorful fixings and a generous peanut butter dressing! I have an inclination you’ll have to add it to your week by week supper turn. This is additionally an incredible formula to fill in as a component of a spread like a BBQ or potluck.

Can I Leave Out the Peanut Butter?
I know that some of you will need to worry about peanut allergies and that’s totally okay! Feel free to use any of your favorite nut butters in its place. If that’s not an option, you can leave the nut butter out completely and use a splash of rice vinegar to make a delicious vinaigrette for this salad.

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Can I Make This Salad Ahead?
If you want to plan ahead and make this salad a day or two before you need it, make sure to leave the dressing off until right before you serve the salad.
Take the dressing out of the fridge about an hour before you need it and let it come to room temperature. This will make sure the honey and peanut butter have a chance to warm up a bit and make everything much easier to toss.

This is the best Thai Chicken Salad recipe! Featuring papaya, cabbage, carrots, cucumber and a spicy peanut dressing, you can enjoy this amazing salad all on its own as a filling and healthy meal.

  • Prep: 20 mins
  • Cook: 0 mins
  • Total: 20 mins

EQUIPMENT

  • Mandoline Slicer

INGREDIENTS

For dressing

  • 3 tablespoon lime juice 2 limes
  • 2 tablespoon olive oil
  • 2 tablespoon soy sauce low sodium
  • 1 tablespoon honey
  • 2 tablespoon peanut butter
  • 1 teaspoon fish sauce
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon garlic chili sauce
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For salad

  • 1 cup carrots shredded
  • 1 cup green papaya shredded
  • 1 cup cucumber peeled, seeded, and sliced
  • 2 cups bok choy sliced
  • 1 red chili pepper sliced
  • 2 chicken breasts cooked, shredded or cut in small pieces
  • 1/4 cup mint chopped
  • 1/2 cup slivered almonds or peanuts
  • 3 cups green cabbage

INSTRUCTIONS

  1. Make the dressing: Whisk all the ingredients for the dressing together in a bowl or give them a shake in a mason jar. You can microwave the peanut butter for 10-15 seconds to soften it for easier mixing if needed.
  2. Mix the salad: Add all the salad ingredients to a large bowl along with the dressing. Toss everything well, serve, and enjoy!

RECIPE NOTES

  1. If you anticipate leftovers, I would leave the dressing off the salad and toss as needed. The veggies tend to get soggy after a day sitting with the dressing and are not as appetizing.
  2. This salad will last 4 days in an airtight container in the fridge.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Nutrition Information:

Calories: 166kcal (8%) | Carbohydrates: 12g (4%) | Protein: 10g (20%) | Fat: 10g (15%) | Saturated Fat: 1g (6%) | Cholesterol: 18mg (6%) | Sodium: 290mg (13%) | Potassium: 413mg (12%) | Fiber: 3g (13%) | Sugar: 7g (8%) | Vitamin A: 3805IU (76%) | Vitamin C: 41mg (50%) | Calcium: 64mg (6%) | Iron: 1mg (6%)

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