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Thai Chicken Salad Recipe
Make short work of that leftover chicken with this easy Thai Chicken Salad and spicy peanut dressing!
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Dinner, lunch, Salad
Cuisine:
thai
Keyword:
thai chicken salad
Servings:
4
Calories:
438
kcal
Author:
Kellie
Ingredients
For the dressing:
1/2
cup
creamy natural peanut butter
1/4
cup
low-sodium chicken broth
3
tablespoons
soy sauce
2 1/2
tablespoons
honey
juice and zest of one lime
1
cloves
of garlic
chopped
1
tablespoon
red curry paste or curry powder
1
shallow
chopped
2
tablespoons
chili paste
2
tablespoons
rice vinegar
For the salad:
2
radishes
thinly sliced
1
head Napa cabbage
shredded
1
cup
chopped cooked chicken breast
1
cup
diced mango
1
red bell pepper
thinly sliced, seeds and stem removed
1/4
cup
chopped fresh cilantro
1/4
cup
chopped roasted peanuts
2
scallions
green and white parts sliced
1/2
English cucumber
sliced
1/2
cup
chopped carrots
1/2
cup
shredded purple cabbage
Bean sprouts
optional
Instructions
Make the dressing:
Add all the ingredients for the dressing to a bowl of a food processor.
Close the lid and process until smooth.
Chill for up to 5 days.
Make the salad:
Arrange the radishes and cabbage on a large platter or in a bowl.
Top with the chicken, cilantro, peanuts, scallion, cucumber, carrots, bell pepper, cabbage and mango.
Top with bean sprouts right before serving and drizzle with the dressing.
Serve immediately.
Nutrition
Serving:
0
g
|
Calories:
438
kcal
|
Carbohydrates:
40
g
|
Protein:
22
g
|
Fat:
23
g
|
Saturated Fat:
4
g
|
Cholesterol:
27
mg
|
Sodium:
1055
mg
|
Potassium:
693
mg
|
Fiber:
5
g
|
Sugar:
17
g
|
Vitamin A:
5455
IU
|
Vitamin C:
13.2
mg
|
Calcium:
70
mg
|
Iron:
2.8
mg