Thai Chicken Noodle Salad (paleo) (Edit recipe)

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.

20 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	467
Fat:	31 g
Carbohydrates:	27 g
Protein:	25 g
Cholesterol:	57 g
Sodium:	1705 mg
Fiber:	6 g
Sugars:	12 g
Calculated per serving.

by Aloha Healthy Eats

Serves: 3

Ingredients

Salad

2 whole Boneless Skinless Chicken Breasts, Cubed
1 Tbsp Olive Oil
1 head Romaine Lettuce, Chopped
.5 head Red Leaf Lettuce, Chopped
3 cups Spinach
3 pieces Green Onion (Scallion), Chopped
4 pieces 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 Roasted and Salted Cashews, 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.