How To Make Rainbow Thai Chicken Salad
This chicken salad is Thai-inspired and full of colorful veggies like cabbage, carrot, mango, avocado, and pepper. It’s served with a peanut butter dressing
Preparation: 15 minutes
Cooking:
Total: 15 minutes
Serves:
Ingredients
- 3cupsshredded cooked chicken
- 2cupspurple cabbage,shredded
- 1cupgreen cabbage,shredded
- 1avocado,diced
- 1mango,peeled, pitted and diced
- 1large carrot,julienned or shredded
- 1red pepper,cored and julienned or diced
- 1cupfresh cilantro leaves,roughly chopped
- ½cupgreen onions,chopped
- ¼cupcashews,or peanuts, chopped
- ½cupnatural peanut butter
- 2tbsphot water
- 2tbsprice wine vinegar
- 2tbspsoy sauce
- 2tbsphoney
- ¼tspsesame oil
- 1juice of lime
- red pepper flakes,just a pinch
Instructions
-
Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.
Peanut Butter Dressing:
-
Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the desired consistency.
Nutrition
- Calories: 633.28kcal
- Fat: 35.68g
- Saturated Fat: 7.14g
- Trans Fat: 0.02g
- Monounsaturated Fat: 18.26g
- Polyunsaturated Fat: 7.53g
- Carbohydrates: 46.67g
- Fiber: 10.22g
- Sugar: 29.49g
- Protein: 39.21g
- Cholesterol: 78.75mg
- Sodium: 563.75mg
- Calcium: 105.00mg
- Potassium: 1242.15mg
- Iron: 3.99mg
- Vitamin A: 304.58µg
- Vitamin C: 116.56mg
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