Super Easy & Healthy "Loaded" Thai Chicken Salad
This easy & delicious "loaded" Thai chicken salad (or cabbage salad) only takes a few minutes to make, and is a perfect healthy meal option (or a great healthy side dish).
Servings: 4 -6 servings
Ingredients
- 2-3 boneless skinless chicken breasts, poached and shredded (see hack for poaching & shredding in the post)
- 1/2 head of green cabbage shredded
- 5 romaine leaves washed and finely shredded (see notes)
- 1/2 cup matchstick or shredded carrots
- 1/8 cup thinly sliced red onion see notes
- 1/2 red or orange bell pepper seeded and thinly sliced (I prefer mini bell peppers, less watery)
- 1/2 cup of loose cilantro leaves roughly chopped
- 1/4 cup of loose mint leaves finely chopped
- 1/2 cup of smooth peanut butter
- 1/2 cup of coconut milk from a can, with fat
- 2 teaspoons of Sambal Oelek or gochujang
- 3 tablespoons of soy sauce or coconut aminos
- Juice of 1 lime
- 2 tablespoons of brown sugar
- Salt to taste
- Optional: peanuts for garnish
Instructions
- In a large bowl, combine the shredded cabbage, romaine, carrots, cilantro, mint, and peppers, as well as red onion if you're serving immediately (see notes). Add the shredded chicken as well.
- In a smaller bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, Sambal or gochujang and brown sugar until smooth. Taste and adjust in case you need to balance it out (sweet, spicy, tart, savory).
- Pour the dressing over the salad and toss to fully coat. Taste it and add salt as needed (mine always needs).
- Serve immediately. Garnish with chopped peanuts.
Notes
- See my notes at the top of the post related to adjustments you might make if you'll be mostly eating it as leftovers, to avoid it getting too watery. For instance, I'd leave out or decrease the lettuce, and leave out the red onion (as it really takes over the longer it sits).