Gluten Free Thai Chicken Salad
If the idea of salad for dinner leaves you less than thrilled, I challenge you to try THIS Gluten Free Thai Chicken Salad for dinner.
Let’s face it, as the days start to warm up and grow longer, it is a sure sign that swimsuit season is right around the corner. One of the ways I like to prepare for the season is to start eating a little lighter at night and focusing mainly on protein and vegetables. But let’s face it, grilled chicken and broccoli every night is just BORING!
That’s why I like composed salads that include a ton of veggies, some protein and a dressing that packs flavor. When you have a great dressing, you don’t need to use a lot of it, thus cutting back on fat and calories as well.
This salad is Thai inspired with a super flavorful “peanut sauce” dressing that is actually peanut free thanks to Sunbutter.
You could toss everything together and serve it that way but I like to arrange my toppings on a big bed of lettuce and serve the dressing on the side – it looks pretty and allows everyone to take what they like.
- 1/3 cup Creamy Sunbutter
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey
- 1 tablespoon fish sauce or gluten free Tamari
- 1 tablespoon chili garlic sauce
- Juice of 1 lime
- 4 tablespoons water
- 2 romaine lettuce hearts chopped
- 1 gluten free rotisserie chicken or 3 cups cooked chicken cubed
- 3 carrots peeled and shredded
- 1 cucumber sliced
- ½ cup grated daikon radish or red radishes sliced
- Thai basil leaves for garnish
- 1 lime cut into wedges, for garnish
Prepare the dressing by whisking together the Sunbutter, ginger, honey, fish sauce, chili garlic sauce, lime juice, and 4 tablespoons water. Add more water if needed to thin out the dressing to desired consistency. Set aside.
Place the lettuce is a large salad bowl or on a platter. Arrange the chicken, carrots, cucumber, and radishes in lines atop the lettuce. Garnish with Thai basil leaves and lime wedges. Serve the dressing on the side.
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