This is one of my favorite salads. It really fills me up and I love all the different textures and flavors. I never tire of this dressing. It’s the same one that I use when I make my Thai Chicken Lettuce Wraps. This salad is also really great to make ahead and stick in the fridge for lunches through the week. And if you aren’t a peanut dressing person- my daughter loves this with poppyseed!

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Thai Chicken Salad

Salad Ingredients:

chicken thighs, cooked and chopped (this is absolutely amazing with our Honey Lime Chicken Thighs)

quinoa

romaine lettuce

coleslaw mix

spinach

carrots, chopped

edamame (shelled)- I get mine in the freezer section and thaw it out)

cashews

green onion

apple, diced

orange, sectioned and sliced

cilantro, chopped for garnish

Thai Peanut Dressing Ingredients:

5 TBSP peanut butter (don't try substituting peanut butter powder- it comes out gritty and gross, you need the fat in the peanut butter)

3 TBSP honey

3 TBSP olive oil

1/2 cup rice vinegar

3 TBSP soy sauce

juice squeezed from 1 lime

Directions:

In a bowl whisk together peanut butter and honey. Add in oil, whisk again. Add vinegar and soy sauce, whisk again until smooth. I like to stick it in the refrigerator for about 15 minutes before eating, but you don't have to.

Pour dressing over salad. If you are making the salad ahead of time, don’t put the dressing on until you are ready to serve it.

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