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All Recipes

All Recipes

Chopped Thai Chicken Salad

Chicken Thai Salad

Prep time: 20 minutes | Cook time: N/A

4 Servings | Calories: 375 | Protein: 31 | Fat: 22 | Carbs: 16

Gluten-Free, Dairy-Free

INGREDIENTS

Chicken Salad

  • 4 cups cooked shredded chicken
  • 1 12 oz. bag coleslaw mix
  • ¼ 12 oz. bag matchstick carrots
  • 1 cup fresh cilantro, chopped
  • 1/4 cup peanuts, chopped
  • 1/4 cup green onions, minced
  • 2 serrano peppers, sliced
  • Juice of 1 lime
  • Salt to taste

 

Peanut Sauce:

  • 1/4 cup unsweetened coconut milk
  • 1/4 cup chunky peanut butter
  • 1 Tbsp. garlic, minced
  • 1 tsp. ginger powder
  • 2 Tbsp. coconut aminos (or gluten-free soy sauce)
  • 2 Tbsp. sesame oil
  • 1/2 tsp. crushed red pepper flakes (more or less, to taste)
  • Water, as needed

DIRECTIONS

  1. In a large bowl, combine all chicken salad ingredients. Set aside.
  2. In a medium bowl, combine all peanut sauce ingredients and whisk or blend until smooth and evenly combined.
  3. Drizzle a small amount of peanut sauce over chicken salad and toss to combine until evenly coated.
  4. Serve chilled and enjoy!

 

For best results, store leftover chicken salad and peanut sauce separately

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