Light, crunchy and packed with Thai flavors, this Skinny Thai Chicken Salad is great for make-ahead lunches. The Thai peanut dressing is lightened up with powdered peanut butter but is still full of flavor. (gluten free, dairy free)
January is salad season! Have you heard?
Seems like everyone is on a diet and if I see one more diet commercial I’m going to scream! So, let’s say no to diets that ask up to give up food groups or eat within certain times of the day.
Let’s just try to eat healthier, eat less crap and lighten up our Thai peanut dressing, shall we?
You will love eating salads when you have choices like this Skinny Thai Chicken Salad. It’s full of crunchy, cabbage, carrots, cucumber and lots of mint. I used meal prep chicken that I had on hand and topped it with a few peanuts for extra crunch. The dressing is the real secret here…
Have you guys tried peanut butter powder? It’s so great for lightening up dishes with Thai flavors like this. This dressing is so good, you are going to want to pour it over everything!
So whether you are on the “D” word or not, this salad is wholesome and tastes good. Isn’t that all we want out of our food?
Skinny Thai Chicken Salad
- 1 cup cooked chicken, shredded
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup diced cucumber
- 1/3 cup fresh mint
- 1/3 cup fresh thai basil
- 1 tbsp chopped peanuts
- 2 tbsp peanut butter powder
- 2 tbsp water
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1/4 tsp ginger
- Toss all salad ingredients in a large bowl.
- Put all dressing ingredients into a jar and shake really well. It takes a little work to get that peanut butter powder all mixed in.
- Add dressing to salad right before serving. Garnish with more mint and lime slices.
Smart Points 7