Thai Chicken Salad
Light, crunchy and packed with Thai flavors, this 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)
- 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.
Calories: 230kcal | Carbohydrates: 13g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 115mg | Potassium: 507mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7645IU | Vitamin C: 40.2mg | Calcium: 84mg | Iron: 1.7mg