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Beautiful bowl of thai chicken salad
Sarah Erickson

Spicy Thai Chicken Salad Recipe with Cabbage

Paleo Thai chicken garden bowl with nut free peanut sauce
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Prep Time 15 minutes
Servings: 2
Course: lunch, Salad
Cuisine: Asian, Thai
Ingredients Method Notes

Ingredients
  

  • 1 cup green cabbage sliced
  • 1/2 cup red cabbage sliced
  • 1 orange segmented (mango would be a great alternative)
  • 1 carrot julienned
  • 1/2 cup cucumber slices
  • 1/4 cup bell pepper julienned
  • 8 ounces rotisserie chicken
Dressing:
  • 1/3 cup nut butter I used sunbutter
  • 1/4 cup coconut aminos
  • ¼ cup full fat coconut milk
  • 2 TBS honey
  • 1 inch fresh ginger or 1 tsp ginger powder
  • 1 garlic clove or 1 tsp garlic powder
  • 1 TBS lemon or lime juice or ACV
  • 1 TBS siracha leave out if sensitive to spice
  • 1 TBS avocado oil
  • 1/2 tsp salt plus more to taste
  • Water to thin optional, depending on your desired thickness
Toppings (optional):
  • Everything but the bagel seasoning
  • Toasted cashews
  • Cilantro leaves
  • Crispy Grain-Free Tortilla Strips in lieu of wonton strips
  • Bean sprouts
  • Green onions
  • Fresh herbs
  • Any other fresh veggies
  • Sesame seeds

Method
 

  1. Put all of the salad dressing ingredients in a blender and blend until fully combined.
  2. Add water until desired consistency achieved (I added approximately 1/3 cup, this will vary based on the texture of your nut butter).
  3. Build your salad, add desired toppings and drizzle the dressing on top.

Notes

Storage -  Store in an airtight container if you want to meal prep. Just store the dressing in separate containers
Equipment - large mixing bowl, airtight container