Cooked - Thai Chicken Salad With Light Peanut-lime Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Chicken Salad With Light Peanut-lime Dressing

4.0

5 heaping cups slaw mix

½ small red bell pepper (stem and seeds removed and thinly sliced)

½ small yellow bell pepper (stem and seeds removed and thinly sliced)

3 cups cooked chicken breast (shredded or diced* (1 lb))

1 honey crisp apple (chopped)

½ cup shelled edamame (if frozen, thawed)

½ cup cilantro leaves

½ cup scallion greens (chopped)

¼ cup dry roasted peanuts (roughly chopped)

Toasted sesame seeds (for garnish)

½ cup PBfit peanut butter powder (or PB2)

¼ cup lime juice

3 tablespoons water

4 teaspoons low sodium soy sauce ( or gluten-free tamari)

4 teaspoons maple syrup (or sugar free)

1 ½ tablespoons toasted sesame oil (or avocado oil)

2 to 3 teaspoons sriracha ( or sambal oelek, omit if you don’t like spice)

2 teaspoons grated ginger ( or ginger paste)

To make the dressing, add all of the ingredients to a medium mixing bowl and whisk until smooth.
To a large bowl or 4 meal prep bowls add or divide the slaw mixture, bell peppers, chicken, apple, edamame, cilantro and scallions.
If serving right away, drizzle with the dressing, peanuts and sesame seeds. If meal prepping, transfer dressing to small containers and toss when ready to serve.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 4 weeks ago

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