Thai Chicken Salad
This Thai Chicken Salad is chock-full of crunchy cabbage, kale, carrots, green onions, edamame, and juicy chicken, all topped off with a scrumptious, easy-to-make peanut/soy/lime dressing.
Servings:4 servings
Ingredients
- 1 cup chopped romaine or green leaf lettuce
- 1 cup chopped kale, or 1 additional cup other lettuce
- 1 cup chopped green cabbage
- 1 cup chopped red cabbage
- 1 bunch green onions, chopped
- ½ cup edamame
- 1 bunch cilantro, roughly chopped
- 1 carrot, grated
- 2 bell peppers, I used red and yellow
- 1 cup diced or shredded cooked chicken
- ½ cup wonton strips
Peanut Dressing
- ½ cup creamy peanut butter
- 2 tablespoons lime juice
- ¼ cup toasted sesame oil
- ¼ cup rice vinegar
- ⅓ cup soy sauce
- 2 tablespoons sugar , or honey
- 1 teaspoon grated ginger, or 1/2 teaspoon ground ginger
- 1-2 teaspoons sriracha, to taste
- splash of fish sauce, if you have it on hand
- 2-3 tablespoons water, as needed, to thin
Instructions
- In a large bowl combine lettuce, kale, cabbage, green onions, edamame, cilantro, carrots, bell peppers, chicken, and wonton strips.
- In a food processor or blender combine all dressing ingredients and pulse 20-30 seconds. Add water 1 tablespoon at a time to thin, as needed. Pour over salad and toss just before serving.
Notes
- Don't dress this salad until right before you're going to eat it or it will run the risk of getting soggy too quickly.
- The dressing will keep in the mason jar for up to a week. Be sure to shake or whisk before using to combine any settled ingredients.
- Slice the cabbage into very thin pieces so that you can eat it without cutting your salad.
- Carrot matchsticks work well in this Thai salad but you could also use carrot dices or thin sliced rounds.
Nutrition
Calories: 476 kcal, Carbohydrates: 26 g, Protein: 22 g, Fat: 34 g, Saturated Fat: 6 g, Polyunsaturated Fat: 11 g, Monounsaturated Fat: 15 g, Trans Fat: 1 g, Cholesterol: 26 mg, Sodium: 1307 mg, Potassium: 743 mg, Fiber: 6 g, Sugar: 15 g, Vitamin A: 7099 IU, Vitamin C: 118 mg, Calcium: 113 mg, Iron: 3 mg