Thai Chopped Chicken Salad

Name: Thai Chopped Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian, Thai
Ingredients: 1 1/2 cups shredded green cabbage*; 1 1/2 cups shredded purple cabbage*; 1 cup shredded carrots*; 1 red bell pepper, diced; 1/2 cup diced cucumber; 2 cups shredded chicken, from a rotisserie chicken or about 1 pound of boneless, skinless chicken breast or thighs; 1/2 cup roughly chopped cilantro; 1/4 cup sliced green onions1/4 cup crushed peanuts, for garnish; 1/4 cup natural peanut butter; 2 tablespoon coconut aminos; 2 tablespoons water; 1 tablespoon lime juice; 2 teaspoons honey; 1 teaspoon sesame oil; Pinch crushed red pepper flakes

5 steps

Prep:15min

This Thai chopped chicken salad is filled with fresh, vibrant veggies and the creamiest peanut sauce! It makes a perfect make-ahead lunch for the week.

Updated at: Thu, 17 Aug 2023 06:02:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories413.9 kcal (21%)

Total Fat21.3 g (30%)

Carbs26.7 g (10%)

Sugars14.2 g (16%)

Protein34.3 g (69%)

Sodium628 mg (31%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

Salad

1 ½ cupsgreen cabbage

shredded

1 ½ cupspurple cabbage

1 cupcarrots

½ cupcucumber

2 cupsshredded rotisserie chicken

chicken, from a or about 1 pound of boneless, skinless chicken breast or thighs

½ cupcilantro

roughly chopped

¼ cupgreen onions

sliced

¼ cuppeanuts

crushed, for garnish

Dressing

¼ cupnatural peanut butter

2 tablespooncoconut aminos

2 tablespoonswater

1 tablespoonlime juice

2 teaspoonshoney

1 teaspoonsesame oil

crushed red pepper flakes

Instructions

Step 1

For the peanut dressing: blend all ingredients until smooth.

Step 2

For the salad, add all ingredients but crushed peanuts to a large bowl and toss to combine, then drizzle the peanut dressing over top and toss again. Top with crushed peanuts and serve. If you are planning to eat later, leave the dressing on the side and pour it over when you are ready to eat so that the cabbage doesn't get soggy. This will last for 4-5 days in the refrigerator.