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If you enjoy a quick, healthy and eye-appealing main dish, this Chicken Thai Salad with Peanut Sauce won't let you down. This main-dish salad combines chicken with a cabbage blend and is seasoned with mint, red onion and cilantro. The homemade dressing is exactly what is needed to add a delightful flavor to this distinctive dish along with a nice crunch from the peanuts.
| Prep Time | 20 minutes |
| Servings |
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Ingredients
Salad
- 1 pound (2 1/2 cups) cooked, shredded chicken breast, cold (use leftovers or rotisserie chicken in a pinch)
- 2 10 ounce bags (3 cups) blended cabbage, carrots and greens (can substitute with 2 1/2 cups shredded napa cabbage and 1/2 cup shredded carrots)
- 1/2 cup fresh mint, roughly chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup roasted peanuts (cashews for paleo-friendly)
Peanut Dressing
- 1/4 cup nut butter
- 1/4 cup fresh orange juice (approximately 1/2 orange)
- 1 teaspoon minced ginger (or 3 THIN slices of ginger about the size of a quarter, finely chopped)
- 2 teaspoons minced garlic (or 1 large clove)
- 3 tablespoons fresh squeezed lime juice
- 2 tablespoons Bragg's liquid aminos
- 3 tablespoons honey
- 1 tablespoon seasame oil (can substitute with extra virgin olive oil)
- 1/4 teaspoon hot sauce or 1/4-1/2 teaspoon cayenne pepper (optional)
- Himalayan pink salt, to taste
Ingredients
Salad
Peanut Dressing
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Instructions
- Place all salad ingredients except peanuts in a large bowl, toss.
- Blend ingredients for peanut dressing in a blender until smooth. If using minced ginger rather than sliced, you can whisk peanut dressing.
- When ready to serve, pour desired amount of dressing over the salad and toss well. Plate salad and top with roasted peanuts. Serve and enjoy!
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