Today’s Thai Chicken Salad got the big thumbs up, you’re through to the next round. Mr B thinks he’s John Therode off Masterchef! So I just had to share it with you guys too. I have to say, it’s one tasty salad for sure.
Made with only wholefood ingredients and no added sugar or sweeteners like maple, it’s packed with flavour and also good for your gut health. I love to add coconut aminos for that umami taste of sweetness and a little saltiness in one.
What’s the best Peanut Butter for this Thai Chicken Salad?
I’m so addicted to peanut butter at the mo so anything with it in is a winner for me. If you guys haven’t tried Manilife peanut butter, OMG is all I can say. This post isn’t sponsored, I just love it. They do a smooth and a crunchy in both normal and a dark roast. All four rock my world… so if you fancy having your socks rocked off, i’d def recommend it!
What protein is best to use?
You can make this easy Thai chicken Salad using leftover cooked roast chicken or just oven bake some chicken breasts of thighs and shred. I’ve left instructions in the method if you’re using raw chicken on how best to cook for this recipe. If you’re vegan or vegetarian, you can replace the chicken with pan fried tofu. It’s equally delicious.
Serve as a healthy dinner or pack in a Tupperware for a road trip lunch. The weather’s picking up and I think we all deserve some get out and do stuff action.
I hope you enjoy it guys.
The Best Thai Chicken Salad
- 2 cooked chicken breasts, shredded (or 350g cooked roast chicken)
- 35 g cashews
- 1 medium carrot, julienne or sliced thin
- 50 g kale, finely sliced
- 1/2 red pepper, thinly sliced
- 20 g red cabbage, finely sliced
- 40 g sugar snap peas or mangetout, thinly sliced
- 20 g mixed basil, coriander and mint, finely chopped
- 1 tsp sesame seeds
- Juice of 1 lime
- 1 small garlic clove
- 1 tbsp fresh ginger, grated
- 2 tbsp peanut butter or almond butter
- 1 tbsp toasted sesame oil
- 1 tbsp extra virgin olive oil
- 1 tbsp coconut aminos
- 1/2 small red chilli, finely diced (If you like It hot add a whole one. If you're not a chilli fan, omit)
- Salt and Pepper to taste
- Place the cashews in a non-stick frying pan and toast on a medium heat until golden. Remove from the pan and allow to cool.
- If you haven't pre-cooked the chicken, place 2 raw chicken breasts on a baking tray lined with greaseproof paper, drizzle with olive oil and a pinch of salt and roast for about 30 minutes (200C /180 fan) or until cooked through. Allow to cool and shred using two forks.
- Add the chicken, carrot, kale, red pepper, red cabbage, sugar snaps or mangetout, cashews and herbs to a mixing bowl. Toss to combine.
- Place all the dressing ingredients in a clean bowl and whisk with a hand balloon whisk until smooth. Taste and adjust the seasoning to your liking.
- Toss the dressing through the Thai Chicken Salad and sprinkle with sesame seeds to serve. Option to serve with micro greens too.