Thai Chicken Noodle Salad (paleo) (Edit recipe)

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I adore Thai flavors. When I was recipe testing this I made it for a dear friend who is Thai, she loved it. Lofs of healthy ingredients, packed with yummy Thai flavors and textures, I think you’ll add this to your roster.

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PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

20

Serves: 3

Ingredients

Salad

2 Chicken Breasts, Boneless Skinless, Cubed
1 Tbsp Olive Oil
1 head Lettuce, Romaine, Chopped
.5 head Red Leaf Lettuce, Chopped
3 cups Spinach
3 Green Onion (Scallion), Chopped
4 Radish, Sliced
8 oz Cassava Pasta, I like Jovial brand

Dressing

.33 cup Almond Butter, Smooth
.33 cup Almond Milk, Or other milk
.25 cup Coconut Aminos
2 Tbsp Apple Cider Vinegar
1 clove Garlic, Minced
1 tsp Ginger Root, Grated
1 tsp Sea Salt
.5 tsp Black Pepper

Toppings

.25 cup Cashews, Roasted and Salted, Chopped

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Process

Cook Mode

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

In a skillet, cook the chicken in oil on medium heat until thoroughly cooked, about 10 minutes. When done set aside to cool.
Cook spaghetti (or whatever pasta shape) per the package, just till al dente (about 11-12 minutes). Rinse with cool water and let cool.
Prepare the dressing. Put everything in a blender, except the salt and pepper, and blend until smooth. Once done add the salt and pepper.
Cut up the vegetables.
In the large salad bowl add the vegetables, chicken, and pasta. Top with the dressing and cashews, stir well.

Notes

You can add cilantro as a topping if you like it. We eat BIG salads so this makes 3 for us but it can be served as a side in smaller portions if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	684
Fat:	29 g
Carbohydrates:	68 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	1755 mg
Fiber:	9 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.