My Thai chicken salad
I looked at several recipes online and liked elements of some but not others. This one has worked for my family in summer this is one of those go to recipes that I know will be well received.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
contains gluten
red meat free
contains fish
shellfish free
contains dairy
- 1 tablespoon fish sauce
- 2 cloves garlic
- 1 lime juiced
- 3 cups chicken cooked and shredded
- 1 appx lb bag cole slaw mix
- 1 papaya sliced thinly
- 1 cucumber jullienned seeds removed or english cucumber
- 4 baby bok choy
- 2 red bell pepper julienned
- 1 bunch green onion greens only julienned
- .25 cup red wine vinegar
- ,25 cup creamy peanut butter
- .50 cup sliced almonds divided save .25 to top servings
- 2 tablespoons soy sauce reduced sodium is great
- .5 cups fresh cilantro chopped
- 1 teaspoon chili garlic sauce
- .25 cup olive oil
- ,5 teaspoon crushed red peppers
- Carbohydrate 12.0421137665599 g
- Cholesterol 63 mg
- Fat 17.6854324196527 g
- Fiber 3.47767380100161 g
- Protein 19.4876767063724 g
- Saturated Fat 4.12978973639266 g
- Serving Size 1 1 Serving (253g)
- Sodium 245.030665202427 mg
- Sugar 8.56443996555829 g
- Trans Fat 1.43546847535118 g
- Calories 280 calories
For dressing, I used a food processor but you could easily in a bowl whisk together vinegar, soy, garlic, lime juice, peanut butter, fish sauce, chili garlic sauce, crushed red peppers and olive oil. Shred chicken I used rotisserie chicken breast. Put it into the dressing. Prep all the veggies. In large bowl mixed the dressed meat into all the veggies. Mix well and refrigerate before serving. At least a couple hours but this one is fantastic the next day.
