Guys no joke, this was a recipe that I’d never attempted before and I’m so sorry I waited this long. Sure I’ve eaten a Thai salad, I loooove Thai food, and I’ve Pinned tons of Thai recipes…but to be honest I cook very little Asian cuisine at home even though I love it. I went out on a limb just like I encourage all of my readers to do (I would never tell you to do something I would never do myself).
Sometimes people get freaked out when trying a new recipe or a new cuisine at home because they think they’ll need to spend a lot of money on specialty items. The only “specialty” ingredients that I had to buy were rice vinegar and sesame oil. To be honest sometimes I have rice vinegar hanging around because it’s delicious and sometimes it just adds that sweet and sour pop a recipe needs. Regardless, nothing super special except the TASTE!
I’ve talked about my daughter before…she can be a picky eater especially if she’s not
used to the food. Recently, she started cooking with me and this has helped her open up to the foods she has prepared. For this recipe she helped me shred veggies, pour and measure ingredients, and taste the final product. She loved the “brown peanut dressing” (that’s what she calls it). It got her stamp of approval!
This recipe is full of nourishment. From the vegetables to the edamame and the dressing, this salad will give your body so many nutrients from all of these plant foods. To be honest, you could keep out the chicken and it wouldn’t be missing a thing because these vegetables are so filling, crunchy, and satisfying! Can you tell how much I love this recipe?
Nutrition Side Note: Edamame are actually soy beans in their immature form. You can find these in the pods or already shelled either in the produce section or the frozen foods section. I usually get them frozen and just steam ’em up. Soy is beneficial for most people. It gets a bad rap but there is actually little scientific evidence to refute its benefit (given appropriate intake)…even for those with breast cancer and other estrogen related diseases. Take for instance the amazingly low breast and thyroid cancer rates in countries where girls begin eating soy at a very young age. The benefits of soy have been shown with edamame, roasted soy nuts, soy milk, tofu, miso, and tempeh. It is NOT beneficial to eat processed soy lecithin and other soy derived additives in food. Check out what MD Anderson (one of the countries top cancer hospitals) has to say about soy.
Lets dig in to this recipe just like you’ll be digging in to your salad!
Thai Chicken Salad with Peanut Dressing
- 2 cups shredded cabbage
- 1/2 English cucumber without seeds sliced (seeding it is optional)
- 1/4 cup shredded carrots
- 1/4 cup red pepper (julienned)
- 1/4 cup shredded celery
- 1/2 cup edamame
- Rotisserie chicken
- 2 Tablespoons green onion
- 4 Tablespoons cilantro
- 2 Tablespoons crushed peanuts
- 1/3 cup creamy natural peanut butter (doesn’t have trans fats)
- 4 Tablespoons rice vinegar
- 1 lime, juiced
- 3 tablespoons canola oil
- 2 teaspoons sesame oil
- 2 Tablespoons lite soy sauce
- 3 Tablespoons honey
- 1 teaspoon ground ginger
- 3 Tablespoon cilantro
- 1/4 teaspoon turmeric
- Prep all of vegetables and split into 4 bowls. Place 3-4 ounces of chicken over veggies. Top with green onion, cilantro, and crushed peanuts.
- Combine all of the ingredients for the dressing into a food processor and blend together. If you don’t have a food processor a blender will work or simply whisk very well in a bowl.
- Drizzle desired amount of dressing over salad (you’ll have leftover).
- You will not need the entire rotisserie chicken so use it for a leftover meal!
- You’ll have extra peanut dressing…enjoy!
- Use more veggies! Radishes and purple cabbage would be a great addition.
- Shrimp would go great in this in place of chicken.
- If you are allergic to peanuts try substituting sunflower butter and coconut milk instead. Check out this recipe from the Academy of Culinary Nutrition.
Nutrition Side Note: Mom’s to be DO NOT be afraid to eat peanuts or peanut butter (if you are clearly not allergic). Parents of little ones: it is actually beneficial to start your kiddos eating peanuts/peanut butter at an early age to reduce the risk of a peanut allergy. Check out this article by the American Academy of Pediatrics for the new peanut guidelines. To be honest, I started all of my kiddos at 1 year but I also ate peanuts/peanut butter during pregnancy and ate a lot of peanut butter while breastfeeding. There may be no right or wrongs but it’s worth looking in to.
I branched out of my cooking comfort zone. Boy am I grateful I did. This recipe is a keeper and I’m pretty stoked about having it again in a few weeks! Try it…I promise you won’t be disappointed!