Chicken Thai Salad with Peanut Sauce

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.

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Chicken Thai Salad with Peanut Sauce

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.

Course

Gluten-Free, Main Dish, Salads

Prep Time

20 minutes

Servings

Ingredients

Salad

• 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 fresh mint, roughly chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 cup roasted peanuts

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 100% pure honey (local)
• 1 tablespoon seasame oil
• 1/4 teaspoon hot sauce (optional)
• pinch Himalayan pink salt

Course Gluten-Free, Main Dish, Salads Prep Time 20 minutes Servings Ingredients Salad 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 fresh mint, roughly chopped 1/4 cup red onion, finely chopped 1/2 cup fresh cilantro, chopped 1/2 cup roasted peanuts 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 100% pure honey (local) 1 tablespoon seasame oil 1/4 teaspoon hot sauce (optional) pinch Himalayan pink salt

Instructions

1. Place all salad ingredients except peanuts in a large bowl, toss.
2. Blend ingredients for peanut dressing in a blender until smooth. If using minced ginger rather than sliced, you can whisk peanut dressing.
3. 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!

Recipe Notes

Substitutions:

• 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.

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