Servings: 2 to 4 Servings
Thai Chicken Chopped Salad
This vibrant, filling Thai Chicken Chopped Salad recipe is that feel-good meal that leaves you energized and happy!
Ingredients
Thai Chopped Salad:
- 3 cups cooked chicken chopped
- 3 cups green cabbage thinly sliced
- 1 cup red cabbage thinly sliced**
- 2 cups spring greens or spinach chopped
- 1 cup grated carrot
- 1 large mango peeled and diced
- ½ cup raw cashews toasted
- 5 green onions chopped
Sesame Ginger Almond Butter Dressing:
- ½ cup creamy almond butter or peanut butter
- ¼ cup liquid aminos
- 1/3 cup rice vinegar or fresh lime juice
- 2 Tbsp sesame oil***
- 3 Tbsp avocado oil***
- 2 Tbsp pure maple syrup
- 1 ½ Tbsp sriracha or more to taste
- 1 small clove garlic minced
- 2 tsp fresh ginger peeled and grated
- 2 to 4 Tbsp water for thinner consistency if necessary
Instructions
- Add the ingredients for the peanut dressing to a small blender and blend until completely combined. Transfer to a sealable jar and refrigerate until ready to use. If needed, add 2 to 4 tablespoons of water to the dressing for thinner consistency.
- Add all of the ingredients for the salad to a large bowl and drizzle in desired amount of peanut dressing. Toss until everything is well-coated in dressing. Taste the salad for flavor and add sea salt and/or lemon juice or rice vinegar to taste (or more peanut dressing).
- Serve and enjoy!
Notes
**Go with all green cabbage if you’d like.
***If you’d like, you can use all sesame oil or avocado oil. I use both so that the sesame flavor comes through but isn’t extremely prominent. If you love a lot of sesame flavor, go with all sesame oil (⅓ cup). On the flip side, if you don’t like sesame oil, use ⅓ cup avocado oil instead.
Nutrition
Serving: 1of 3, Calories: 587kcal, Carbohydrates: 32g, Protein: 57g, Fat: 22g, Fiber: 7g, Sugar: 14g