Thai Chicken Salad

We are a little all over the place this month recipe wise. But, honestly this is how we meal plan.  We decide what sounds good for the week, what flavors, what protein options we want to work with, and then we plan it out.  This dish was created when my husband and I were just really craving something cold and crunchy for dinner.  

For awhile I was real against feeding my body a chicken salad, I think I got so burnt out, after years of thinking they were what I “should” be eating.  After a long break, I am working on incorporating them back into my life, in a more intuitive way.  Plus, this is not your typical chicken salad, it has tons of flavor and is anything but boring.  The Napa cabbage has a great texture and works well in this dish. Plus, the dressing is made with simple ingredients and tastes delicious. 

Does a salad for dinner night have you thinking your toddlers won’t enjoy?  No worries, we just deconstructed this one and our daughter was a big fan.  I gave her some shredded chicken, kept the salad veggies separate, added some berries and avocado, and served the dressing as a dip for her to use or not use, her choice.  The berries and avocado are there because she loves those foods and when serving new or different dishes I try to include two foods that are familiar.

If you want to use this as a meal prep dish, just keep the dressing separate.  The greens and veggies keep really well in a airtight container for up to one week.  Enjoy this one, it is really tasty and you can totally make it your own, mixing up what kind of vegetable you use, even adding other items like brown rice or noodles, yum!  Enjoy this one and happy meal planning. 

Thai Chicken Salad

Yield: 4 servings

Ingredients

    Shredded Chicken
  • 1lb chicken breasts
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
    Salad
  • 1 cup green kale, chopped
  • 1 teaspoon sesame oil
  • 3 cups Napa cabbage, chopped
  • 1/4 cup green onion
  • 1 red bell pepper
  • 1 large carrot shredded
    For the dressing
  • 1 tablespoon lime juice
  • 3 tablespoons peanut butter
  • 2 tablespoon soy sauce
  • 1 teaspoon chili sauce
  • 2 teaspoon honey
  • 2 teaspoon rice vinegar
  • 1 teaspoon fish Sauce
    Garnish
  • Chopped cilantro
  • Crushed peanuts

Instructions

  1. Add chicken, olive oil, garlic, salt, coriander and oregano to slow cooker.
  2. Cover and cook chicken breast in slow cooker on high for 1-2hrs or 3-4 hrs on low, until cooked through (this can be done in advance, or you could just use rotisserie chicken).
  3. When cooked through, remove from slow cooker, shred using two forks and set aside.
  4. While chicken cooks, add kale to a large bowl and massage with sesame oil.
  5. Then add your remaining chopped vegetables to the bowl and set aside.
  6. For the dressing: Add all your dressing ingredients into a smaller bowl and whisk until smooth.
  7. When ready to serve toss the vegetables with 2/3 of the dressing and mix to coat.
  8. Add your shredded chicken and toss.
  9. Drizzle additional dressing as needed, top with cilantro and crushed peanuts.
  10. Enjoy!

Notes

Undressed salad will keep in the fridge for 3-5 days.

http://www.apinchofgrace.com/thai-chicken-salad/

Did You Make This Recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #apinchofgrace.

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