Wednesday, February 24, 2016

Thai Chicken Salads

Taste the rainbow.
Wow. I'm obsessed with this salad. No exaggeration. I adore thai food, especially the peanut sauces. Just the flavor combinations of tangy chili sauce, peanuts, and zingy cilantro? Ahhhh. So good.

Also, friends, this makes a LOT of salad. I was overexcited when I made it. But it's okay because YUM. And it's perfect because it's light and fresh and healthy and spring break is coming up.

It's not really the best thing to emotionally eat while you sob over Grey's Anatomy (I'm in season 8 now, but it literally doesn't matter because every season is life-ruining), but I like to think it's brain food and will help you power through midterms. Because exams suck. But, I'm rooting for you. Come over and study and eat salad with me, please.

Thai Chicken Salads
1 lb chicken, cooked and cubed (I recommend using the little tenderloins Publix sells. so good and they cook fast)
1 head green cabbage, shredded
1/2 head purple cabbage, shredded
1/2 cup shredded carrot
1 red bell pepper, cut into sticks
2/3 cup soybeans (I used frozen ones that I thawed out)
3 green onions, sliced
1/4 cup fresh cilantro, chopped roughly
1/2 cup peanuts, chopped (use salted peanuts)

1 cup thai chili sauce
1/3 cup peanut butter
2 tbsp soy sauce
1/4 cup coconut milk (full fat)
1 tsp ginger, grated

  1. Combine all the vegetables and peanuts in a large bowl (I mean LARGE, this is a HUGE amount of salad).
  2. For the dressing, combine all ingredients in a medium bowl. Blend by hand until they come together (this may take a bit).
  3. Top salad with dressing to taste. Enjoy!

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