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Crunchy Thai Chicken Chop Salad
This crunchy Thai Chicken Salad is full of delicious veggies and chicken, dressed with a flavorful lime cilantro dressing.
Course Salad
Cuisine Thai
Keyword Thai Chicken Salad
Prep Time 20 minutes minutes
Cook Time 0 minutes minutes
Total Time 20 minutes minutes
Servings 4 servings
Calories 467kcal
- 1 package shredded coleslaw mix cabbage, carrots, red cabbage
- 3 cups chopped red cabbage
- 3 heaping cups chopped baby spinach
- 3 scallions chopped
- 1 ripe Haas avocado cubed
- 1 cup sliced sugar snap peas
- 2 cups shredded rotisserie chicken
- chopped peanuts and cilantro for garnish
for the dressing-
- 2/3 cup light olive oil
- juice of 3 limes or 4 if they're not particularly juicy
- 1/2 cup cilantro about 1/2 a bunch
- 2 tablespoons truvia*
- salt & pepper to taste
- 2 cloves garlic minced
Place all salad ingredients into large bowl.
Blend all dressing ingredients together in blender.
Toss dressing with salad and top with peanuts and cilantro. Serve immediately.
*feel free to substitute 3 tablespoons granulated sugar for 2 tablespoons truvia sweetener
Calories: 467kcal | Carbohydrates: 20g | Protein: 4g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Sodium: 47mg | Potassium: 710mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1498IU | Vitamin C: 106mg | Calcium: 105mg | Iron: 2mg