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Thai chicken salad in a bowl with herbs and limes

Thai Chicken Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 284kcal

Ingredients

Dressing:

  • 1/4 Cup Creamy Peanut Butter
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Lime Juice
  • 2 Tablespoons Avocado or veggie oil
  • 2 Tablespoons Rice Vinegar
  • 1 Teaspoon Ginger grated
  • 1 Clove Garlic minced
  • 2 Teaspoons sugar

Salad:

  • 1 Cup Carrots shredded, (about 2 carrots)
  • 4 Cups Napa Cabbage shredded, (about 1 head)
  • 1 Red pepper thinly sliced
  • 1/2 Cup Green Onions chopped
  • 1/2 Cup Fresh Cilantro chopped
  • 1/4 Cup Fresh Mint chopped
  • 1 Cup Mango thinly sliced
  • 3-4 Cups Cooked Chicken Breast shredded

Toppings:

  • 1/2 Cup Roasted Peanuts chopped
US Customary - Metric

Instructions

  • Combine the dressing ingredients in a small salad shaker. Taste, and add more sweetener/spice if desired. Set aside.
  • Add salad ingredients to a large bowl, and stir to combine.
  • Pour half the dressing over the salad and toss to combine. Taste, and add more dressing to your liking.
  • Top with peanuts, and enjoy!

Notes

  1. Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil. 
  2. Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand.
  3. If eating low carb/keto, skip the mango and carrots! This would reduce each serving to 5 g NET CARBS per serving.
  4. Nutritional information is based on 1 serving, if you divide this recipe into 6 servings:

Nutrition

Calories: 284kcal | Total Carbohydrates: 16g | Protein: 19g | Fat: 18g | Sodium: 472mg | Fiber: 5g | Sugar: 8g | Net Carbs: 11g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com