Thai Chopped Chicken Salad
Try this Thai Chopped Chicken Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
contains white meat
contains gluten
contains red meat
shellfish free
contains dairy
- 3/4 cup water
- 2 carrots, chopped
- 1 red bell pepper chopped
- 1/2 cup creamy peanut butter
- 1 tablespoon rice wine vinegar
- 2 tablespoon low sodium soy sauce
- 1 cup edamame shelled
- 6 cups romaine lettuce chopped
- 1 tablespoon oil (i used coconut oil)
- 2 boneless skinless chicken breasts grilled and chopped
- 1/4 cup roasted unsalted cashews divided
- 4 tablespoons dressing divided
- 1 tablespoon thai red chili paste
- Carbohydrate 35.8417419401656 g
- Cholesterol 0 mg
- Fat 45.3089337205166 g
- Fiber 10.2907885971728 g
- Protein 21.2908572739122 g
- Saturated Fat 8.75139717714722 g
- Serving Size 1 1 Serving (496g)
- Sodium 1349.54722278951 mg
- Sugar 25.5509533429928 g
- Trans Fat 3.42450464281497 g
- Calories 598 calories
for the saladHeat the wok or sauté pan over medium high heat. Add the oil.Add the pepper, carrots, edamame, and cook until they start to slightly char. About 3 minutes. The veggies will still have a bit of a bite to them. If you want the more tender cook them a little longer.In two bowl begin to assemble the salad. 3 cups in each bowl. Top with 1 chopped chicken breast, half of the veggie mix, half of the cashews, and 2 tablespoons of dressing.for the dressingIn a microwave safe dish add all the ingredients through peanut butter and 1/2 cup of water. Heat for 30 seconds. Stir until smooth. If need to thin out more stir in more water.
