Chicken Thai Salad with Peanut Sauce
- Total Time: 20 minutes
- Yield: 4 1x
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.
1 pound (2 & 1/2 cups) cooked, shredded chicken breast, cold (use leftovers or rotisserie chicken in a pinch)
2 (10 oz.) bags (3 cups) blended cabbage, carrots and greens
1/2 cup mint, chopped
1/4 cup red onion, chopped
1/2 cup cilantro, chopped
1/2 cup roasted peanuts
1/4 cup nut butter
1/4 cup 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 lime juice
2 tablespoons Bragg’s liquid aminos
3 tablespoons honey
1 tablespoon sesame oil
1/4 teaspoon hot sauce (optional)
1 pinch Himalayan pink salt
- 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!
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
Substitute bagged cabbage blend with 2 & 1/2 cups shredded napa cabbage and 1/2 cup shredded carrots.
Substitute sesame oil with extra virgin olive oil.
Substitute hot sauce with 1/4-1/2 teaspoon cayenne pepper.
Use cashews for paleo-friendly version.
Eliminate chicken for a vegetarian option.
- Prep Time: 20 min
- Category: Recipes
- Method: Prep Now, Cook Later, 30 Minute Meals
Keywords: Thai Salad, Peanut Sauce, Chicken Salad