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Chicken Thai Salad with Peanut Sauce

Name: Chicken Thai Salad with Peanut Sauce
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

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.

Why homemade Peanut Sauce?

While store-bought may taste great, most brands don’t use real food ingredients. Instead, these sauces are typically loaded with added sodium, refined sugar, vegetable oils and artificial ingredients. This recipe takes the guesswork out of knowing if your sauce is a healthy addition to your meal or nothing more than a real-food imposter.

Prep ahead

We’re always looking for ways to reduce time in the kitchen and simplify healthy eating, especially throughout the week. While this meal is super simple to toss together, we often chop our onions and prepare our Peanut Sauce on our food prep day. It really helps to reduce stress, save time and simplify dinner on busy weeknights.

Taking your salad to a picnic?

If you’re serving this salad at a summer picnic or party, you may be wondering how you can keep it cold. Simply add ice cubes to a larger bowl than the one you’re serving your salad in and set your serving bowl on the bed of ice.

Some ways to “reinvent” your leftovers:

If you’re serving this salad at a summer picnic or party, you may be wondering how you can keep it cold. Simply add ice cubes to a larger bowl than the one you’re serving your salad in and set your serving bowl on the bed of ice.

Salad:

Serve it as a side dish

Sauce:

A dip for grilled chicken or chicken kabobs
Served with homemade Spring Rolls
Tossed with Pad Thai
In a stir-fry, Asian noodle dish or ramen
Served with grilled shrimp
With crispy baked tofu