Name: Rainbow Thai Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 3 cups shredded cooked chicken; 2 cups shredded purple cabbage; 1 cup shredded green cabbage; 1 diced avocado; 1 peeled, pitted and diced mango; 1 julienned or shredded large carrot; 1 cored and julienned or diced red pepper; 1 cup roughly chopped fresh cilantro leaves; ½ cup chopped Green Onions; ¼ cup or peanuts, chopped cashews; ½ cup natural peanut butter; 2 tbsp hot water; 2 tbsp rice wine vinegar; 2 tbsp soy sauce; 2 tbsp honey; ¼ tsp sesame oil; 1 juice of lime; just a pinch red pepper flakes

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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