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Easy Thai Chicken Salad
4.93
from
14
ratings
Prep Time:
25
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
6
Author:
Erica Winn
When people say eat the rainbow, they mean eat this Paleo + Whole30 Thai chicken salad! You need leftover chicken, produce and the best "peanut" sauce!
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Ingredients
For the salad:
3
cups
cooked shredded chicken
6
cups
shredded cabbage
1
cup
cilantro, chopped
1
cup
cashews, chopped
1
carrot, shredded
1
red bell pepper, diced
1
cucumber, diced
(one small or half of a larger one)
1
mango, cubed
1
lime, juice
1/4
tsp
Sea salt
For the sauce:
1/4
cup
creamy cashew butter
2
tbsp
sesame oil
2
tbsp
coconut aminos
2
tbsp
apple cider vinegar
(or rice vinegar)
1
inch
fresh ginger, peeled and grated on a microplane
1
clove
garlic, minced
water, to thin
(add 1 tbsp at a time until it reaches your desired consistency - we used about 2 tbsp)
Sea salt, to taste
Instructions
Prep all of the salad ingredients as noted, and place in a large bowl and toss.
Prep ginger and garlic as noted and make sauce. Combine all of the sauce ingredients in a bowl with a whisk.
Pour the sauce over the salad and toss again. Serve and enjoy!