Thai Chicken Salad

Thai Chicken Salad

Recipe by Maria Vergara
Prep time


Cooking time




  • Skinny Peanut Dressing
  • 3 tablespoons each: low sodium soy sauce and honey

  • 2 teaspoons each: minced garlic, minced ginger, and fish sauce

  • 2 tablespoons rice vinegar

  • 2-3 tablespoons lime juice

  • 1 birdseye chili, chopped

  • 1 tablespoon oil (colorless, flavorless)

  • ¼ cup peanut butter

  • Salad
  • 2 cups cooked shredded chicken

  • 2 carrots, chopped or shredded

  • 1 large mango, chopped or sliced

  • 1 cup chopped kale)

  • 1 red bell pepper, chopped or shredded

  • 1 medium-ish head of cabbage, chopped or shredded

  • 1 bunch scallions, chopped (greens

  • 1/2 cup chopped peanuts and chopped herbs (basil and/or cilantro)


  • Dressing: In a food process, combine all the ingredients for the dressing with 3 tablespoons of water and blend until smooth. Taste and adjust with additional water.
  • Salad: In a large bowl, combine all the ingredients for the salad. If meal prepping, divide the salad into containers and the dressing into condiment containers and refrigerate. If serving immediately, dress the salad and enjoy.
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