Рецепт Thai Chicken Salad Recipe
Thai Chicken Salad Recipe
Apr 4, 2016 by Dara Leave a Comment
We’re celebrating over here and this Thai Chicken Salad is the star of the show. This easy, healthy salad come together in 15 to 20 minutes.
We’re celebrating here today and, true to form, my celebration food is savory and involves soy sauce. And what’s the occasion? Well, it just so happens that this little blog of mine turns 7 today. Seven years ago, I picked up my point and shoot camera after making a batch of French onion soup, snapped a couple of badly lit photos, wrote a story to go along with the recipe and hit “publish”. I started the blog as a lark, a creative outlet to channel my love of food and cooking. At that point, I had no idea that it was something that could become a full-time job and eventually contribute to the family income.
Here we are, 7 years and about 1000 recipes later, and I still get a high from coming up with a new recipe idea, getting the thumbs-up from my official taste-testers (my husband and boys) and sharing it with my readers. It just never gets old.
And in the spirit of recipes that I couldn’t wait to share with you, this Thai Chicken Salad ranks right up there with some of my all-time favorites, such as Teriyaki Shrimp Tacos with Chili Lime Yogurt, Slow Cooker Hoisin Chicken and Rice Noodles with Chicken, Asparagus & Soy Ginger Sauce.
You’re seeing the savory, soy sauce trend here, right?
I’m not kidding when I say that I could eat bowl after bowl of this salad. Napa cabbage, red cabbage and grated carrots are tossed together to form the base of a salad (or slaw), then pumped up with shredded chicken and a Thai-inspired dressing that includes soy sauce (of course!), a splash of fish sauce (Thai food wouldn’t be the same without it), rice vinegar and chili garlic sauce.
Dig in!
Be sure to follow me on Facebook, Instagram, Pinterest and Twitter for regular recipes updates. For those of you on Snapchat, I’m cookincanuck over there.
Other healthy Thai-inspired recipes:
- Cookin’ Canuck’s 10-Minute Thai Shrimp, Cucumber & Avocado Salad
- Cookin’ Canuck’s Thai Chicken Naan Pizza with Peanut Sauce, Red Pepper & Carrots
- Eat Spin Run Repeat’s Pineapple Shrimp Rolls with Mind-Blowing Peanut Sauce
- A Clean Bake’s Homemade Pad Thai
- Minimalist Baker’s Gingery Thai Kale Salad with Cashew Dressing
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Thai Chicken Salad Recipe Thai Chicken Salad Recipe…It’s virtually impossible to stop eating this delicious, healthy salad! 236 calories and 5 Weight Watcher SmartPoints Author: Dara Michalski | Cookin' Canuck Serves: Serves 4 Ingredients
½ Napa cabbage, thinly sliced (about 4 cups) ¼ small red cabbage, thinly sliced (about 2 cups) 2 medium carrots, grated (about 1 cup) 3 green onion, thinly sliced ¼ cup minced cilantro 2 cups cooked, shredded chicken breast 3 tbsp slivered almonds, toasted The dressing: Instructions
In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds. Serve. The dressing:
In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth. Notes Weight Watchers Points: 5 (SmartPoints), 4 (Points+), 5 (Old Points) Nutrition Information Serving size: 1¾ cups | Calories: 235.6 cal | Fat: 10.2g | Saturated fat: 1.5g | Carbohydrates: 17.3g | Sugar: 7.8g | Sodium: 634.7mg | Fiber: 3.3g | Protein: 19.5g | Cholesterol: 35.1mg 3.4.3177
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