Go Back
–+ servings

Thai Chicken Salad

Cabbage Salad with Shredded Chicken and AIP creamy Thai "peanut" dressing
Print Pin
Course: Main Course, Salad
Keyword: AIP, Dairy Free, Gluten Free, Nut Free, Paleo
Servings: 4

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).