Easy Thai Chicken Salad with Canned Chicken
A quick and easy salad made with canned chicken and coleslaw mix. It's simple to prepare and made with budget friendly ingredients.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons avocado oil
- 2 tablespoons apple cider vinegar
- 10 ounces chicken (cooked i used two 5 ounce cans)
- 16 ounces coleslaw mix (or broccoli slaw)
- 1 large green onion
- 6 tablespoons coconut aminos (or tamari or soy sauce)
- 4 tablespoons peanut butter (or other nut/seed butter)
- 15 drops stevia liquid (or 1 tablespoon bulk low carb swee
- 1/2 teaspoon fresh ginger (minced)
- Carbohydrate 0.1193925 g
- Cholesterol 0 mg
- Fat 3.5015 g
- Fiber 0.0525 g
- Protein 0.027 g
- Saturated Fat 0.40484 g
- Serving Size 1 1 people (101g)
- Sodium 0.24625 mg
- Sugar 0.0668925 g
- Trans Fat 0.15448 g
- Calories 32 calories
Mix salad ingredients in large bowl. Set aside.Blend together dressing ingredients. Pour over salad. Toss to ensure salad is evenly coated with dressing. Garnish with sliced green onion.
