Creamy Thai Chicken Salad
This Creamy Thai Chicken Salad recipe is like a whole meal in a bowl. It’s got meat and veggies all in one, making it the perfect summer meal!
Servings: 7
Calories: 249kcal
Ingredients
For the Salad
- 3 boneless skinless chicken breasts cooked and shredded and cooled
- 1 red pepper finely diced
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1/4 cup green onion diced
- 1/3 cup cilantro chopped, loosely packed
- 1/3 cup peanuts chopped
For the Sauce
- 1/2 cup nonfat Greek yogurt
- 1/2 cup peanut butter smooth
- 2 tablespoons soy sauce
- 1 tablespoons vinegar
- 1/2 teaspoon garlic salt
- 2 tablespoons sugar
- 1 tablespoon fresh lime juice
- 1/2 teaspoon sesame oil
- pepper and salt to taste
Instructions
- In a large bowl, mix together shredded chicken, bell pepper, carrots, cabbage, green onion, cilantro and peanuts.
- In a separate bowl , combine sauce mixture.
- Pour sauce mixture onto the chicken salad and mix until evenly combined. Refrigerate for at least 30 mins.
Video
Nutrition
Calories: 249kcal | Carbohydrates: 13g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 618mg | Potassium: 516mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3830IU | Vitamin C: 32.2mg | Calcium: 48mg | Iron: 1.2mg