Thai Chicken Salad
The finest recipe for Thai chicken salad is this one! This delicious salad, which has papaya, cabbage, carrots, cucumbers, and a hot peanut sauce, is perfect to eat by itself as a substantial and healthful supper.
ingredients for dressing:
- 2 limes
- 3 tablespoons of lime juice
- Two tablespoons of olive oil
- two teaspoons of low-sodium soy sauc
- one spoonful of honey
- two tablespoons of peanut butter
- one teaspoon of fish sauce
- ½ teaspoon each of garlic chilli sauce
- red pepper flakes
To make a salad,
- chop one cup of carrots
- one cup of green papaya
- one cup of cucumber (peeled, seeded, and sliced)
- two cups of bok choy
- one sliced red chilli pepper
- two cooked chicken breasts (shredded or cut into small pieces)
- one chopped cup of mint
- one slivered almond (or peanut) cup
- three cups of green cabbage.
Instructions:
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!
Notes:
I would leave the dressing off the salad and toss as needed if you plan to have leftovers. After a day in the dressing, the vegetables lose their crunch and become less tasty.
Store this salad in the refrigerator in an airtight container for up to 4 days.
Nutrition Information
Serving: 1servingCalories: 166kcal (8%)Carbohydrates: 12g (4%)Protein: 10g (20%)Fat: 10g (15%)Saturated Fat: 1g (6%)Cholesterol: 18mg (6%)Sodium: 290mg (13%)Potassium: 413mg (12%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 3805IU (76%)Vitamin C: 41mg (50%)Calcium: 64mg (6%)Iron: 1mg (6%)