Spicy Thai Chicken Salad
Ingredients
For the Salad
- 2 lbs cooked chicken breasts about 4 cups cooked, cubed or shredded
- 2 carrots chopped
- 2 cups red cabbage finely chopped
- 6 green onions sliced
- 3 cups lettuce chopped
For the Dressing
- 2 tablespoons tamari can use soy sauce for non-GF
- 2 tablespoons peanut butter
- 1 tablespoons vegetable oil
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon Thai chili paste or sriracha sauce
- 1 tablespoon sesame oil
- 2 teaspoons honey or low carb sweetener of choice
- 1 lime juiced
Method
- 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.
Nutrition
Calories363kcalCarbohydrates11gProtein50gFat13gSaturated Fat3gPolyunsaturated Fat4gMonounsaturated Fat5gTrans Fat0.01gCholesterol129mgSodium498mgPotassium664mgFiber3gSugar6gVitamin A4066IUVitamin C25mgCalcium66mgIron3mg
Notes
Additions and Variations
- Red Bell Peppers, or even jalapenos for a kick would be great chopped into this salad.
- If you don't have red cabbage available, Napa cabbage that's been shredded, or chopped green cabbage are great alternatives.
- Red onion, or chopped spring onions for a little extra flavor.
- Top with sesame seeds for an optional crunch!
- Lemon juice or fresh lime juice for extra acidity.