Thai Chicken Salad

 

Thai Chicken Salad

Print Recipe
CourseSalad
Cuisinesalad, thai
Servings4
Calories347kcal

Equipment

  • 1 bowl big
  • 1 bowl small
  • 1 cutting board
  • 1 Knife

Ingredients

Salad:

  • 1 cup carrots shredded
  • 4 cups cabbage shredded
  • 1 red bell pepper thinly sliced
  • 1 bunch cilantro finely chopped
  • 2 cups shredded chicken canned will work

Dressing:

  • 1/4 cup peanut butter
  • 2 Tbsp. low-sodium soy sauce
  • 2 Tbsp. lime juice
  • 1 tsp garlic minced
  • 2 Tbsp. oil
  • 2 Tbsp. honey
  • water for desired consistency

Optional: crushed peanuts to top

    Instructions

    • Prepare a clean workstation and wash hands.
    • Wash all produce before chopping. Prepare the produce as described above and place in a large bowl.
    • In a separate bowl, whisk together the dressing ingredients. Add water 1 Tbsp. at a time until you reach your desired consistency (should be thicker, but still can be pored). Add shredded chicken to the dressing and mix to coat.
    • Add the dressing and chicken to the prepared vegetables and toss to coat. Add crushed peanuts to top and serve.
    Nutrition Facts
    Thai Chicken Salad
    Amount per 1 Serving
    Calories
    347
    % Daily Value*
    Fat
     
    21
    g
    32
    %
    Saturated Fat
     
    3
    g
    19
    %
    Trans Fat
     
    0.03
    g
    Polyunsaturated Fat
     
    5
    g
    Monounsaturated Fat
     
    11
    g
    Cholesterol
     
    53
    mg
    18
    %
    Sodium
     
    425
    mg
    18
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    23
    g
    46
    %
    Calcium
     
    63
    mg
    6
    %
    Iron
     
    2
    mg
    11
    %
    Potassium
     
    587
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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