Thai Chicken Salad – 21 Day Fix Approved

Thai Chicken Salad – 21 Day Fix Approved

This simple Thai chicken salad has incredible flavors and it’s healthy and fresh for a weekday meal.  Make a double batch of the dressing and use it to marinate chicken breasts in a gallon freezer bag so you have an additional meal to use later in the week or freeze for a later use on the grill, broiled or baked.

Yields: 4 servings (2¾ cups each)
Portion Fix Containers (per serving): 2 green, 1 red, ½ blue, 1 orange

Salad Ingredients:

  • 2 cups diced bok choy or napa cabbage
  • ½ cup thinly sliced cauliflower (or a bag of pre-cut match stick cauliflower and broccoli)
  • ½ cup thinly sliced broccoli
  • 1¼ cups thinly sliced red bell pepper (approx. 1 medium bell pepper)
  • ½ cup carrot strips (approx. 1 medium carrot, cut into thin strips or pre-cut match stick carrots)
  • 1 cup sliced cucumber, peeled (approx. ¼ medium cucumber)
  • ½ cup thinly sliced green onions
  • ¼ cup radicchio
  • 24 whole raw peanuts, chopped
  • 8 Tbsp. Thai Salad Dressing (see separate recipe for Thai Salad Dressing)
  • 3 cups shredded cooked chicken breast, boneless, skinless
  • Optional toppings: cilantro, sliced red peppers, wedges of lime

Dressing Ingredients:

  • 2 Tbsp. fish sauce
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. toasted sesame oil
  • ¼ cup coconut sugar or brown sugar
  • 2 Tbsp. soy sauce
  • ¼ cup fresh lime juice (about 2 large limes)
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger
  • 1/4 tsp. ground cayenne pepper

Dressing Directions:

  1. Combine fish sauce, vinegar, oil, sugar, soy sauce, lime juice, garlic, ginger and cayenne pepper in small saucepan.
  2. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat.
  3. Dressing can be served cold or warm

Salad Directions:

  1. Combine salad greens, cauliflower, broccoli, red pepper, carrots, cucumber, green onions, radicchio, and peanuts in a large serving bowl.
  2. Drizzle with warm (or cool) Thai Salad Dressing; toss gently to blend; top with chicken and any optional toppings.
  3. Serve immediately.

TIP:  If using warm dressing, place your salad greens in the bottom of the bowl
with the hard vegetables such as cauliflower and broccoli on top to prevent
your greens from wilting.