Chopped Thai Salad with Spicy Peanut Vinaigrette
This salad is full of delicious crunchy veggies, chicken and topped with an addicting peanut dressing! It keeps well in the fridge so it's perfect for lunchtime meal preps!
Ingredients
For the salad
- 2 cups cooked chicken, chopped (rotiserre chicken works perfectly!)
- 3-4 cups baby kale, chopped (See Note 1)
- 2-3 cups purple cabbage, chopped (See Note 1)
- 1 red bell pepper, chopped (See Note 1)
- 1 cup shredded carrots (pre-shredded is easiest!)
- 1/2 cup cilantro, chopped
- 1/2 cup peanuts
For the spicy peanut vinaigrette
- 2 tbsp peanut butter (any kind is fine!)
- 4 tbsp lime juice
- 4 tbsp honey
- 4 tbsp soy sauce
- 4 tbsp rice wine vinegar
- 4 tsp Thai red curry paste (See Note 2)
- 4 tbsp oil (See Note 3)
Instructions
- Make the dressing: In a small microwave-safe bowl, microwave peanut butter for about 20 seconds. This will make it easier to whisk into the dressing. Then, add all other dressing ingredients and whisk together until everything is nicely combined.
- Assemble all other ingredients in a large salad bowl. Toss with the dressing. You can either serve the salad immediately or refrigerate for 30 minutes to allow the dressing to fully absorb into the veggies.
Notes
Note 1: For this chopped salad, I like all the veggies to be roughly the same size. For the baby kale, just give it a rough chop out of the bag so it's in smaller pieces that are easier to eat :)
Note 2: Thai red curry paste can be found at most regular grocery stores in the Asian section. If you don't want the dressing to be spicy, feel free to leave it out.
Note 3: Olive oil is fine but I prefer to use a non "flavorful" oil such as vegetable oil for this dressing.
Tried this recipe?Let us know how it was!