This is the best Thai Chicken Salad recipe! Featuring papaya, cabbage, carrots, cucumber and a spicy peanut dressing, you can enjoy this amazing salad all on its own as a filling and healthy meal.


For dressing
3 tbsp lime juice 2 limes
2 tbsp olive oil
2 tbsp soy sauce low sodium
1 tbsp honey
2 tbsp peanut butter
1 tsp fish sauce
1/4 tsp red pepper flakes
1/2 tsp garlic chili sauce

For salad
1 cup carrots shredded
1 cup green papaya shredded
1 cup cucumber peeled, seeded, and sliced
2 cups bok choy sliced
1 red chili pepper sliced
2 chicken breasts cooked, shredded or cut in small pieces
1/4 cup mint chopped
1/2 cup slivered almonds or peanuts
3 cups green cabbage shredded


Make the dressing: Whisk all the ingredients for the dressing together in a bowl or give them a shake in a mason jar. You can microwave the peanut butter for 10-15 seconds to soften it for easier mixing if needed.

Mix the salad: Add all the salad ingredients to a large bowl along with the dressing. Toss everything well, serve, and enjoy!

If you anticipate leftovers, I would leave the dressing off the salad and toss as needed. The veggies tend to get soggy after a day sitting with the dressing and are not as appetizing.

This salad will last 4 days in an airtight container in the fridge.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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