Eat the Rainbow with this Thai Chicken Salad

by April 30, 2015
filed under Life
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Thai-Chicken-Salad-13We love this gluten free recipe from Ali at Gimme Some Oven! If you’re looking for a yummy, colourful and healthy meal, check out this Rainbow Thai Chicken Salad. This salad is literally a rainbow complete with bell peppers, purple cabbage, crispy carrots, fresh mango and ripe avocado, and after topping it with a Peanut Dressing it’ll be so delicious you won’t have any excuse not to eat your greens. Of course you’re welcome to remove the chicken to make it vegan or change the ingredients around to your liking. Find the recipe below for a quick and soon-to-be-favourite meal.

THAI CHICKEN SALAD INGREDIENTS:

3 cups shredded cooked chicken
2 cups shredded purple cabbage
1 cup shredded green cabbage
1 avocado, diced
1 mango, peeled, pitted and diced
1 (large) carrot, julienned or shredded
1 red pepper, cored and julienned (or diced)
1 cup roughly chopped fresh cilantro leaves
1/2 cup chopped green onions
1/4 cup chopped cashews or peanuts

PEANUT DRESSING INGREDIENTS:

1/2 cup natural peanut butter
2-3 tablespoons hot water
2 tablespoons rice wine vinegar
2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
2 tablespoons honey
1/4 teaspoon sesame oil
juice of 1 lime
pinch of red pepper flakes

DIRECTIONS:

TO MAKE THE SALAD:

Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

TO MAKE THE DRESSING:

Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.

Tell us what you think of the Thai Chicken Salad in the comments below!


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