Description
This Chopped Thai Chicken Salad is full of fresh veggies, shredded chicken, and dressed with the most delicious creamy almond butter dressing. It’s a hearty salad that is perfect for a quick lunch or easy dinner. This recipe is Whole30 compliant, Paleo, and gluten-free.
Ingredients
Units
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- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 2 cups shredded chicken breast
- 1 cup sliced red bell pepper
- 1 cup shredded carrots
- 1/3 cup sliced green onions
- 1/3 cup chopped cilantro
- 1/3 cup sliced almonds
For the Dressing
- 1/2 cup creamy almond butter
- 1/4 cup lime juice
- 1/2 cup water
- 1 tsp toasted sesame oil
- 1 tsp fish sauce
- 2 tbsp coconut aminos
- 2 tbsp rice wine vinegar
- 2 tbsp sriracha
- 2 medjool dates, soaked and softened
- 1/4 cup fresh cilantro leaves
- 1 tsp salt
- 2 cloves fresh garlic
- 2 tsp fresh ginger, minced
Instructions
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Combine all of the dressing ingredients in a high-powered blender and blend until smooth and creamy.
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Add all of the salad ingredients to a large bowl. Drizzle your desired amount of the dressing over the salad. You will probably have a bit leftover and that’s ok. Toss the salad until well combined and coated in the dressing. Enjoy!