Thai Style Chicken Salad
I used to always just have roasted or baked chicken with steamed veggies, and that definitely got old after a while! There are so many fun and delicious ways to prepare chicken, and I have really been enjoying this Thai style chicken salad. This recipe is great to prep for lunches during the week and you can enjoy it with radish(I personally love watermelon radishes) or cucumber slices, crackers, or even eat it as a wrap. It's packed with protein, fiber, and flavor! I could also just eat the creamy Thai peanut dressing by the spoonful it's just that good!
Equipment
- Instant Pot or pot to boil chicken on the stove
- Large bowl
Ingredients
- 3 cups shredded chicken
- 1 cup shredded carrots
- 1 cup chopped cilantro
- 1 cup chopped green onions
- 1/2 cup sliced almonds
- Watermelon radish slices or crackers for serving
For the Thai peanut dressing
- 12 oz dairy free plain yogurt
- 1/4 cup creamy peanut butter
- 3 tbsp coconut aminos
- 2 cloves garlic(minced)
- 2 tsp toasted sesame oil
- 2 tsp rice vinegar
- Juice of 2 limes
Instructions
- Make your shredded chicken by cutting 2 chicken breasts into small pieces and cooking either in an Instant pot with some water for 10 minutes or or boil them in a pot on the stove until fully cooked. Shred with 2 forks or use a hand mixer, then set aside.
- Make the Thai peanut dressing by adding all the ingredients into a small food processor or blender and blend for a minute for a smooth, creamy consistency.
- Add the shredded chicken, chopped cilantro, shredded carrots, green onions, and almond slices into a bowl.
- Pour the Thai peanut dressing over top of the salad and mix up everything using some salad tongs. Mix well so everything is coated evenly with the dressing.
- Slice some watermelon radishes into rounds or use crackers to serve with the chicken salad and enjoy! (You could even make this into a wrap!)