This spicy Thai chicken salad recipe has fantastic flavors from sesame oil, rice vinegar, and tamari. Great as a lunch, easy dinner, or dip for crackers - or on top of a large bed of leaf lettuce.
2lbscooked chicken breastsabout 4 cups cooked, cubed or shredded
2carrotschopped
2cupsred cabbagefinely chopped
6green onionssliced
3cupslettucechopped
For the Dressing
2tablespoonstamarican use soy sauce for non-GF
2tablespoonspeanut butter
1tablespoonsvegetable oil
2tablespoonsunseasoned rice vinegar
1tablespoonThai chili pasteor sriracha sauce
1tablespoonsesame oil
2teaspoonshoneyor low carb sweetener of choice
1limejuiced
Instructions
In a large bowl, add the cooked chicken, carrots, red cabbage, and green onions. Set Aside.
In a pint mason jar or medium bowl, add all the dressing ingredients together and shake for 2 minutes or until all ingredients in the spicy peanut sauce are well combined.
Pour dressing over the chicken salad, and stir until well combined.
To serve, add fresh lettuce/greens to a plate or bowl, top with a scoop of the chicken salad, and enjoy!
Store leftover chicken salad in an airtight container for up to 3 days.
Notes
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Nutrition
Calories: 268kcal
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