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Thai Chopped Chicken Salad with Peanut Sauce

Makes 2 Servings

Macros: 282 Cal, Fat 11g, Carbs 26g, Fibre 6g, Protein 24g


151g Chicken Breast (skinless and boneless)

1/16 tsp Chili Powder

1/16 tsp Smoked Paprika

1/16 tsp Sea Salt

2 Tbsps All Natural Peanut Butter

2 tsps Tamari

2/3 tsp Raw Honey

2 tsps Lime Juice

2/3 Garlic (clove, minced)

2/3 tsp Ginger (minced)

1 1/3 Tbsps Water

2 cups Green Cabbage (chopped)

1 1/3 Carrot (shredded)

1/3 Red Bell Pepper

1/3 Mango (cubed)

2 Stalks Green Onion (chopped)


Add the chicken to a small bowl and season with chili powder, smoked paprika and sea salt. In a skillet over medium heat, cook the chicken on both sides until cooked through, approximately 8 to 10 minutes. Remove, let cool slightly and then shred with two forks.

In a blender, add the peanut butter, tamari, honey, lime juice, garlic, ginger and water. Blend until smooth and creamy.

In a large bowl, add the cabbage, carrots, pepper, mango and green onions. Add the shredded chicken to the bowl and toss with the dressing. Serve and enjoy!

Leftovers: Store salad and dressing separately in sealed containers in the refrigerator for up to three days.

Nut Free: Use sunflower seed butter instead of peanut butter.

More Flavour: Add chili flakes to the sauce for heat.

Additional Toppings: Add chopped cilantro, crushed peanuts and/or sesame seeds.

Make it Vegan: Omit the chicken and use cooked tofu or chickpeas instead.

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