Zachary has been dying for me to make some version of Thai Chicken Salad. He googled it and showed me a picture, so I figured I’d create something from there. I had a lot of leftover Slaw from making so much Egg Foo Young over the past several days, so I figured this would be the perfect opportunity. You may be thinking, those look like peanuts in the salad. You are right! I don’t usually use peanuts at all since they are a legume and cashews are typically the perfect substitute, except in my house because Jeremy has a cashew allergy. I could have also used sunflower seeds but I really felt like a salty nut is what this recipe needed. This salad is best the day you make it so if you are planning to serve it to company, I would make it fresh. While it tasted good on days 2 and 3, the dressing was really absorbed and the greens weren’t as crunchy. Personally, I ate this for lunch several days this week and didn’t mind at all!
Thai Chicken Salad
Prep Time: 10 minutes (using leftover chicken)
Cook Time: None
Servings: 4 – 6
- 1 1/2 lb. diced chicken (leftover, rotisserie or make Super Chicken Thighs)
- 3 cups shredded cabbage or coleslaw mix
- 2 cups shredded carrots
- 1/2 cup chopped cilantro
- 1 bunch of scallions, finely chopped
- 1 cup peanuts, cashew or sunflower seeds
- 2 tbsp. garlic infused olive oil
- 4 tbsp. coconut aminos
- 4 tbsp. balsamic vinegar
- 2 tbsp. lime juice
- 1 tsp. fish sauce
- 1/3 cup sunflower butter
- salt and pepper
- In a large bowl, combine cabbage, carrots, scallions, cilantro, chicken and peanuts and mix well.
- In the food processor, combine garlic infused olive oil though salt and pepper and pulse until combined.
- Drizzle the dressing over the cabbage mixture and stir to make sure cabbage is thoroughly coated.
- Serve immediately.