Thai Chicken Salad with Spicy Peanut Dressing
Servings 4 servings
Calories 445kcal
Ingredients
- 2 boneless skinless chicken breasts
- 8 cups shredded kale
- 1 cup shredded red cabbage
- 1 cup snow peas
- 2 carrots shredded
- 4-5 basil leaves torn into small pieces
- 4-5 sprigs cilantro chopped
- 4-5 mint leaves chopped
- ⅓ cup salted peanuts
- 2 limes quartered
For the dressing:
- ¼ cup creamy natural peanut butter or sunbutter
- ½ lime juiced
- 1 Tablespoon rice vinegar
- 1 Tablespoon low sodium soy sauce
- 1 teaspoon fish sauce
- 1-2 teaspoons sambal oelek chili paste, to taste
Instructions
- Season the chicken with salt and pepper. Add 1 tablespoon oil to a pan set over medium-high heat. Add the chicken and cook, turning once, 10-12 minutes, or until cooked through. Remove from heat and let cook, then dice into bite-sized pieces.
- In a large bowl, combine the kale, cabbage, snow peas, carrots, and fresh herbs. Squeeze 4 of the lime wedges over the salad base; gently toss to combine. Top the salad with diced chicken and peanuts.
- Combine the dressing ingredients in a blender; blend until smooth and combined. If necessary, add a tablespoon or two of water to thin it out.
- Drizzle the dressing over the salad and serve with remaining lime wedges.
Nutrition
Serving: 1g | Calories: 445kcal | Carbohydrates: 36g | Protein: 35g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 51mg | Sodium: 589mg | Fiber: 13g | Sugar: 10g