Thai Chicken Salad
Nutrition Facts
5 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
640 |
|
| % Daily Value* | ||
| Total Fat 45 g | 69% | |
| Saturated Fat 8 g | 42% | |
| Cholesterol 90 mg | 31% | |
| Sodium 1080 mg | 45% | |
| Total Carbohydrate 26 g | 9% | |
| Dietary Fiber 6 g | 24% | |
| Sugars 11 g | ||
| Includes Added Sugars | % | |
| Protein 38 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 6% | |
| Iron | 30% | |
| Potassium | % | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 3 cups Cooked Chicken, diced
- 3 cups Shredded Green Cabbage
- 1 cup Grated Carrots (optional)
- ½ cup Fresh Cilantro, chopped
- ½ cup Peanuts, chopped
- ½ cup Scallions, chopped
- 1 ea Red Bell Pepper, diced
- 1 ea Yellow Bell Pepper, diced
- ½ cup Peanut Butter
- 1/3 cup Low Sodium Soy Sauce
- 1/3 cup Sesame Oil
- ¼ cup Rice Vinegar
- 2 tbsp Sriracha
- 2 tbsp Sugar
- 1 tbsp Pureed Ginger
- 1 tbsp Minced Garlic
- - Juice of ½ Lime
Method of Preparation
Step 1
Add cabbage to a large bowl.
Time Saver Tip: Use a pre-shredded cabbage mix.
Step 2
Add diced chicken.
Step 3
Next add red and yellow bell pepper, cilantro, scallions and peanuts.
Step 4
Toss to combine.
Step 5
In a food processor, combine ingredients to make dressing. Blend until smooth.
Step 6
Pour dressing over salad.
Step 7
Toss well to combine.
Optional: Garnish with additional scallions.
