Rainbow Thai Chicken Salad

Rainbow Thai Chicken Salad

This rainbow thai chicken salad is full of amazing colors and fresh flavors that you will love!

This salad is super simple to make. The hardest part is just chopping all of that fresh produce. But if you pop on some tunes and have a little kitchen dance party while you chop, I guarantee the time will fly right by…

Ingredients

THAI CHICKEN SALAD INGREDIENTS:

  • 3 cups shredded cooked chicken
  • 2 cups shredded purple cabbage
  • 1 cup shredded green cabbage
  • 1 avocado, diced
  • 1 mango, peeled, pitted and diced
  • 1 (large) carrot, julienned or shredded
  • 1 red pepper, cored and julienned (or diced)
  • 1 cup roughly chopped fresh cilantro leaves
  • 1/2 cup chopped green onions
  • 1/4 cup chopped cashews or peanuts

PEANUT DRESSING INGREDIENTS:

  • 1/2 cup natural peanut butter
  • 23 tablespoons hot water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
  • 2 tablespoons honey
  • 1/4 teaspoon sesame oil
  • juice of 1 lime
  • pinch of red pepper flakes

Preparation

TO MAKE THE SALAD:

  1. Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

TO MAKE THE DRESSING:

  1. Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.

You can make this salad with tofu instead of chicken!

This salad looks phenomenal! Loving all the unique flavors you added – salad perfection!

- Miami Food Network -

You can keep this for a few hours once it’s tossed with dressing – like if you make it for lunch, it’ll be pretty okay for dinner. But for best results, keep the leftover salad and dressing separate until ready to serve.

 

Leave a comment

Please note, comments must be approved before they are published