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Thai Chicken Salad

Cabbage Salad with Shredded Chicken and AIP creamy Thai "peanut" dressing
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Servings: 4
Course: Main Course, Salad
Ingredients Method Notes

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

Method
 

  1. Toss veggies cabbage through parsley (or cabbage slaw) in large salad bowl.
  2. Squeeze lime juice over veggies, toss well.
  3. Blend Tigernut butter through Maple syrup until completely incorporated.
  4. Add water if needed to thing the dressing to a pourable consistency.
  5. Pour dressing over salad and toss to coat
  6. 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).