Thai Chicken Salad
A vibrant, nutritious salad featuring fresh vegetables, succulent chicken, and a creamy peanut dressing, perfect for any occasion.
Ingredients
Vegetables
- 1 cup frozen cauliflower rice Cooked until moisture evaporates
- 1/4 head green cabbage Thinly shredded
- 1/4 head purple cabbage Thinly shredded
- 1/4 each English cucumber Sliced into quarter moon pieces
- 1/4 cup matchstick cut or shredded carrots
- 1/2 cup shelled edamame
- 2 each green onions Sliced
Protein
- 2 cups cooked, shredded chicken Cut into smaller chunks
Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons lime juice
- 2 tablespoons soy sauce, tamari, or liquid aminos
- 1 tablespoon sesame oil
- 1 teaspoon sugar-free sweetener
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon garlic powder
Instructions
Preparation
- Add the frozen cauliflower rice to a small non-stick skillet over medium heat. Stir occasionally until all the moisture has evaporated.
- Remove the cooked cauliflower rice from heat and let it cool in a large bowl.
- Thinly shred both the green and purple cabbage using a mandoline slicer or a sharp knife.
- Slice the cucumber into quarter moon pieces.
Assembly
- Combine the cooked cauliflower rice, both types of cabbage, carrots, cucumber, and edamame in the large bowl.
- Cut the cooked chicken into smaller chunks and add it to the bowl along with the sliced green onions.
- To prepare the dressing, mix all the dressing ingredients in a small bowl or mason jar. If needed, add a few tablespoons of water or avocado oil to achieve your desired consistency.
- Pour the dressing over the salad mixture and toss everything together until it's well combined.
Notes
For a different flavor, try marinating the chicken in the soy sauce and lime juice before cooking. Customize the dressing by adding spices or herbs like cilantro or red pepper flakes.