Crunchy Thai Chicken Salad
Fresh and crunchy Thai Chicken Salad filled with cabbage, bell peppers, carrots and cilantro all tossed together with a delicious ginger-sesame vinaigrette!
Servings: 6 Servings
Ingredients
For the Salad:
- 4 cups shredded napa cabbage
- 3 cups cooked shredded chicken I used rotisserie
- 2 cups grated or matchstick carrots
- 1 red bell pepper julienned
- 1 cup fresh cilantro chopped
- 1/2 cup green onions chopped
- 1/2 cup wonton crisps or you could use chopped peanuts
For the Ginger-Sesame Dressing:
- 3 Tbsp rice vinegar
- 2 Tbsp reduced sodium soy sauce
- 2 cloves garlic minced
- 2 Tbsp honey
- 1 Tbsp fresh ginger peeled and minced
- 2 tsp toasted sesame oil
- 3 Tbsp olive oil
Instructions
- To make the dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
- To make the salad, combine all the ingredients in a large bowl and toss to combine.
- Drizzle salad with ginger-sesame dressing and mix until fully coated. Garnish with wonton crisps (or chopped peanuts), serve and enjoy!
Nutrition
Serving: 1/6th of recipe | Calories: 324kcal | Carbohydrates: 18.1g | Protein: 21.3g | Fat: 18.5g | Saturated Fat: 3.4g | Sodium: 269.5mg | Fiber: 3.1g | Sugar: 10.2g