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Servings:

Thai-Style Chicken Salad

A filling, low-carb salad, and full of delicious crunchy things like cabbage, broccoli, and peanuts then tossed in a creamy peanut sauce dressing. This Thai-style chicken salad is best served cold or room temperature for lunch or dinner.

Total Time

10min

5.0

3 Ratings

Author: SideChef

Servings:

Ingredients

•

Chicken Breast , cooked, shredded

•

2 Tbsp

Chopped Peanuts

•

1/2 cup

Shredded Green Cabbage

•

1/2 cup

Red Cabbage

•

4 Tbsp

Chopped Broccoli

•

2 Tbsp

Sliced Scallions

•

2 Tbsp

Chopped Fresh Cilantro

•

Cucumber , diced

•

Lime , juiced

Peanut Sauce

•

2 Tbsp

Peanut Butter

or Nut Butter of Choice

•

1 Tbsp

Soy Sauce

or Coconut Aminos

•

1 tsp

Sesame Oil

•

as needed

Sriracha

Cooking Instructions

In a blender or food processor, combine the Peanut Butter (2 Tbsp) , Soy Sauce (1 Tbsp) , Sesame Oil (1 tsp) , and Sriracha (as needed) until smooth. If its too thick, add a small splash of hot water.

To assemble the salad, add the Chicken Breast (1) , Peanuts (2 Tbsp) , Green Cabbage (1/2 cup) , Red Cabbage (1/2 cup) , Broccoli (4 Tbsp) , Scallions (2 Tbsp) , Fresh Cilantro (2 Tbsp) , and Cucumber (1) to a large bowl. Toss with peanut sauce and juice of the Lime (1) and serve immediately.

Author's Notes

This salad works great for meal prep! Just wait to toss it with the dressing until right before eating.

Nutrition Per Serving

CALORIES

307

FAT

17.4 g

PROTEIN

26.0 g

CARBS

17.2 g