I reno’d this recipe to help bring back creamy nut butter salad dressing to my table without the stuff that makes me sick.
Before I started the AIP diet I ate a very plant forward diet. I used to love Thai Salad with creamy nut based dressing. Yum! I love this salad because it is super filling even without the chicken so if you want a vegetarian or vegan option while on the AIP diet, or you just want more veggies in your life this is a great option. The inspiration for this recipe was High Carb Hannah’s take on the Cheesecake Factory Thai Chicken Salad recipe.
To make this recipe come together even faster you can substitute the Cabbage and Carrots for Coleslaw mix and for the chicken if you tolerate it you can use store bought roaster chicken (just be careful of ingredients that aren’t AIP friendly).
Thai Chicken Salad
Ingredients
- 3/4 head Napa Cabbage Sliced thinly or shredded
- 1/4 head Purple Cabbage Sliced thinly or shredded
- 2 Large Carrots Shredded
- 1/2 Large Cucumber Diced
- 1 handful Parsley Minced
- 1 Lime Juiced
- 1/2 Cup Tigernut Butter
- 2 TBS Coconut Aminos
- 1/4 tsp Garlic Powder
- 1/4 tsp Ginger Powder
- 2 TBS Maple Syrup leave out if keto
- 1/4 Cup Water If needed to thin dressing
- 2 Cups Chicken Cooked and Shredded
Instructions
- Toss veggies cabbage through parsley (or cabbage slaw) in large salad bowl.
- Squeeze lime juice over veggies, toss well.
- Blend Tigernut butter through Maple syrup until completely incorporated.
- Add water if needed to thing the dressing to a pourable consistency.
- Pour dressing over salad and toss to coat
- Add chicken and mix thru.
Notes
- Use Coleslaw Mix to replace Cabbage and Carrots for quicker dinner.
- Use pre-cooked chicken. (You can prep shredded chicken in the Instant Pot and store in fridge for 4-5 days to use in this or other recipes throughout the week – alternately if you can tolerate store bought roaster chicken that works here as well).
