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

This Thai Chicken Salad recipe is always the perfect dish for a special (but easy) dinner. 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 – they love this Thai Chicken Salad recipe!) and sharing it with my readers. It just never gets old.

THAI CHICKEN SALAD RECIPE , By Food Blog Nindi .

Thai Chicken Salad Recipe…It’s virtually impossible to stop eating this delicious, healthy salad! 236 calories and 5 Weight Watcher SmartPoints

Total time: 40 minutes
Servings: 12 Servings

Ingredients :

• 1/2 Napa cabbage thinly sliced (about 4 cups)
• 1/4 small red cabbage thinly sliced (about 2 cups)
• 2 medium carrots grated (about 1 cup)
• 3 green onion thinly sliced
• 1/4 cup minced cilantro
• 2 cups cooked shredded chicken breast
• 3 tablespoons slivered almonds toasted
• 1 lime juiced
• 3 tablespoons natural peanut butter
• 2 tablespoons low-sodium soy sauce
• 3 teaspoons agave nectar or honey
• 2 teaspoons fish sauce
• 2 teaspoons rice vinegar
• 1 teaspoon chili garlic sauce

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.
• 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.