Weight-loss
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Recipes
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2
min read
Thai Chicken Peanut Salad
This healthy salad is packed full of flavour! Not only is it a great source of protein but contains plenty of vegetables too.
Written by
Reviewed by
Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Disclaimer
2 servings • 10 minutes
Ingredients
- 1/3 cup Natural Peanut Butter
- 3 tbsps Apple Cider Vinegar
- 2 tbsps Extra Virgin Olive Oil
- 1 tbsp Soy Sauce (or tamari)
- 1 tbsp Water
- 4 cups Coleslaw Salad Mix
- 1/4 Cucumber (medium, diced)
- 1/2 Red Capsicum (medium, diced)
- 3 stalks Spring Onion (sliced)
- 340 grams Chicken Breast, Cooked (diced)
Directions
- In a large bowl, whisk together the peanut butter, vinegar, oil, soy sauce, and water.
- Add the remaining ingredients and stir until everything is coated in the dressing. Divide into bowls and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to four days.
Peanut-Free: Use almond butter instead of peanut butter.
More Flavour: Top with crushed peanuts, sesame seeds, and/or fresh coriander.
Make it Vegan: Use tofu or chickpeas instead of chicken.
References
See more
Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Sanchia is an Accredited Practising Dietitian and Nutritionist based on the Gold Coast. Sanchia has more than 10 years of experience working as a dietitian, with much of her experience in diabetes, weight management and behaviour change. She has also worked in private practice and in corporate health, working one-on-one with individuals and delivering group education.
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