Rainbow Chopped Thai Chicken Salad
This rainbow chopped Thai chicken salad has delicious, crunchy vegetables in every color of the rainbow. Tossed with a sweet homemade Thai salad dressing.
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Main Course, Salad
Cuisine: Asian Inspired
Servings: 4 people
Calories: 664
Thai Dressing
- 1 cup sweet chili sauce
- 1/2 cup rice wine vinegar
- 1/2 cup coconut milk
- 3 tablespoons honey
- 2 tablespoons creamy peanut butter
- 2 cloves of garlic grated or finely minced
- 1 tablespoon fresh ginger paste sub 1 teaspoon ground ginger
- juice from 1 lime about 1 tablespoon
Rainbow Chopped Thai Chicken Salad
- 1 head napa cabbage shredded, about 6 cups
- 1/2 head red cabbage shredded, about 3 cups
- 1 bunch of cilantro chopped
- 1 yellow bell pepper ribs and seeds removed, chopped into 1/2" thick matchsticks
- 1 english cucumber seeds removed and sliced into 1/4" half moons
- 1 bunch green onions chopped
- 1 cup shredded carrots
- 1 cup salted peanuts
- 3 cups cooked chicken I get my chicken from ButcherBox, which I highly recommend
In a medium size sauce pan over medium high heat, combine all the dressing ingredients and stir to combine. Cook until well mixed, about 3 minutes. Remove from heat and allow to cool, or transfer to an airtight container and refrigerate for up to 1 week.
In a large salad bowl, combine all the salad ingredients. Top with desired amount of dressing and toss.
-I really like using the fresh ginger paste that comes in a squeeze tube in the produce section. It's usually refrigerated next to all the fresh herbs.
-Adapted from How Sweet Eats
Calories: 664 | Total Carbs: 82.9g | Protein: 23.9g | Fat: 31.6g | Fiber: 16g | Net Carbs: 67g