Easy Thai-Inspired Chicken Salad (Edit recipe)

I’m pretty sure when people say eat the rainbow, they mean eat this this Thai chicken salad! This chicken salad recipe is super easy to make and so full of color and textures. You will love how fast it comes together, too. You just need some leftover chicken and fresh produce, and we’ll teach you how to make the best “peanut” sauce for the dressing. It’s all Paleo + Whole30 friendly, too!
25 minutes
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:481
Fat:28 g
Carbohydrates:26 g
Protein:31 g
Cholesterol:73 g
Sodium:406 mg
Fiber:7 g
Sugars:13 g
Calculated per serving.

Serves: 6

decrease servingsincrease servings

Ingredients

For the Salad

For the Sauce

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Prep all of the salad ingredients as noted, and place in a large bowl and toss.
  2. Prep ginger and garlic as noted and make sauce. Combine all of the sauce ingredients in a bowl with a whisk.
  3. Pour the sauce over the salad and toss again. Serve and enjoy!

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply