Thai Chicken Salad

2015-03-02 17:51:21

I love salad . . . it is really one of my favorite things to eat. I love creating new types of salads that my husband and family will enjoy. If you love salads and are needing a healthy salad that will last for days without wilting and getting soggy – this recipe is for YOU! This Thai Chicken Salad is the perfect blend of roasted chicken, hearty green and purple cabbage, red peppers, cilantro, carrots, scallions and delicious roasted chicken and topped with Thai ginger dressing. The combination of flavors will ignite a party in your mouth. This recipe is gluten-free and extremely healthy. The perfect dish for either lunch or dinner. It also stores well in the refrigerator up to three days. If you like having left overs for lunch or dinner, you will want to make this recipe. Let me know what you think of this recipe – post your comments below. Bon Appétit, Cecelia

Prep Time

30 min

Cook Time

35 min

Total Time

1 hr 10 min

Prep Time

30 min

Cook Time

35 min

Total Time

1 hr 10 min

Ingredients

2 cups purple cabbage; sliced thinly
2 cups roasted Thai chicken; chopped
2 cups green cabbage; sliced thinly
2 cups broccoli slaw
1 red bell pepper; sliced thinly
1 cup English cucumber; sliced thinly
2 cups julienned carrots
2 scallion; greens thinly sliced

Garnish

¼ cup chopped roasted peanuts for garnish
1 cup fresh cilantro leafs for garnish
Thai Peanut Dressing
¼ cup rice vinegar
¼ cup olive oil
1 tablespoon grated fresh ginger
½ teaspoon garlic powder
3 tablespoons dark sesame seed oil
3 tablespoons Hoisin sauce
1 tablespoon Dijon mustard
2 teaspoons soy sauce
2 tablespoons fresh squeezed lime juice
¼ cup peanut butter

Instructions

Salad Directions: In large mixing bowl add all chopped slaw ingredients. Add dressing mix well garnish with peanuts and serve.
Dressing Directions: In food processor or blender add all dressing ingredients. Pulse/blend until all ingredients are well blended.

Notes