Chopped Thai Salad Recipes
CHOPPED THAI CHICKPEA SALAD WITH CURRY PEANUT DRESSING
Beautiful plant based Chopped Thai Chickpea Salad with a super flavorful peanut curry dressing. Healthy, easy to make and a great way to get your veggies in!
Provided by Monique of AmbitiousKitchen.com
Categories Gluten Free Grain Free Lunch Salad Vegan Vegetarian
Time 20m
Number Of Ingredients 21
Steps:
- In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño. Pour dressing over veggies and toss until well-combined.
- In a small bowl, mix together the dressing ingredients: peanut butter, ginger, garlic, apple cider vinegar, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to thin if necessary to make a dressing like consistency.
- Pour over salad and mix well to combine. Garnish with roasted cashews and cilantro. Serves 4.
Nutrition Facts : ServingSize 1 serving, Calories 265 kcal, Carbohydrate 37.8 g, Protein 10.1 g, Fat 9.5 g, SaturatedFat 1.8 g, Fiber 8.3 g, Sugar 4.1 g
CHOPPED THAI-INSPIRED CHICKEN SALAD
This simple chopped Thai-Inspired chicken salad has BIG flavors - peanut, lime, soy, chili, cilantro. Topped with a homemade peanut dressing! Healthy and fresh.
Provided by Pinch of Yum
Categories Salad
Time 1h
Number Of Ingredients 18
Steps:
- Put on some good music, pour a drink, and start choppin'!
- Pulse all ingredients in the food processor or blender. Adjust consistency with water.
- Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you're feeling wild. Serve chilled.
Nutrition Facts : Calories 456 calories, Sugar 20.9 g, Sodium 645.3 mg, Fat 30.4 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 31.9 g, Fiber 6 g, Protein 19.6 g, Cholesterol 27.6 mg
CHOPPED THAI CHICKEN SALAD
Make and share this Chopped Thai Chicken Salad recipe from Food.com.
Provided by Susie D
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
- Chop the cabbage into very thin pieces, like it would be for coleslaw. I use a mandolin. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
- Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
- Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.
Nutrition Facts : Calories 297.9, Fat 15.2, SaturatedFat 2.6, Cholesterol 25.2, Sodium 499, Carbohydrate 28.4, Fiber 5.5, Sugar 18.7, Protein 16.5
THAI-INSPIRED CHOPPED CHICKEN SALAD
This Thai chopped chicken salad is filled with fresh, vibrant veggies and the creamiest peanut sauce! It makes a perfect make-ahead lunch for the week.
Provided by Cassy Joy Garcia
Categories Lunch
Number Of Ingredients 15
Steps:
- For the peanut dressing: blend all ingredients until smooth.
- For the salad, add all ingredients but crushed peanuts to a large bowl and toss to combine, then drizzle the peanut dressing over top and toss again. Top with crushed peanuts and serve. If you are planning to eat later, leave the dressing on the side and pour it over when you are ready to eat so that the cabbage doesn't get soggy. This will last for 4-5 days in the refrigerator.
Nutrition Facts : Calories 404 kcal, Sugar 11.6 g, Sodium 414.1 mg, Fat 16.9 g, SaturatedFat 3.3 g, Carbohydrate 23.9 g, Fiber 5.4 g, Protein 41 g, Cholesterol 110.3 mg, ServingSize 1 serving
CHOPPED THAI-INSPIRED CHICKEN SALAD
This Chopped Thai Chicken Salad is full of fresh veggies, shredded chicken, and dressed with the most delicious creamy almond butter dressing. It's a hearty salad that is perfect for a quick lunch or easy dinner. This recipe is Whole30 compliant, Paleo, and gluten-free.
Provided by Ashlea Carver
Categories Main Dish
Time 15m
Yield 4
Number Of Ingredients 21
Steps:
- Combine all of the dressing ingredients in a high-powered blender and blend until smooth and creamy.
- Add all of the salad ingredients to a large bowl. Drizzle your desired amount of the dressing over the salad. You will probably have a bit leftover and that's ok. Toss the salad until well combined and coated in the dressing. Enjoy!
Nutrition Facts : ServingSize 1.5 cups, Calories 518 calories, Sugar 17.7 g, Sodium 1093.7 mg, Fat 27.9 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 35 g, Fiber 9.7 g, Protein 37.2 g, Cholesterol 82.7 mg
More about "chopped thai salad recipes"
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4.8/5 (132)Calories 306 per servingCategory Dinner
- Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
- Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
- Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.
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- Place the cabbage in a large bowl. Arrange the cucumbers, edamame, carrots, bell peppers and peanuts on top. Sprinkle with cilantro.
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From yellowblissroad.com
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- Pour dressing over the salad and toss until well combined. Alternatively, you can serve the dressing on the side.
CHOPPED THAI SALAD WITH GINGER-PEANUT DRESSING | …
From alexandracooks.com
5/5 (12)Category SaladCuisine AsianTotal Time 25 mins
- Heat the oven to 350ºF. Spread the peanuts out in a single layer on a small baking dish. Transfer pan to oven and toast till lightly golden, about 10 minutes.
- Shred the cabbage finely and transfer to a large bowl. If your cabbage is a little tough, sprinkle it with the 1/2 teaspoon salt. Toss. Briefly massage. Set aside.
- Fix your food processor with the shredder attachment. Send the carrots down the food chute and shred. Transfer to bowl with cabbage. Repeat with beets, transferring beets to the bowl as well.
- In a medium bowl, stir together the peanut butter, lime juice, ginger, garlic, soy sauce, sesame oil, and maple syrup. Season with a pinch of sea salt. Stir until smooth. If necessary, thin with water a tablespoon at a time. Consistently, I’ve been adding 2 tablespoons of water.
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- On your serving plate, arrange the cabbage, carrot, pineapple, pepper, and spring onion. Top with the cooked chicken, red chilli and chopped coriander.
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From whatsgabycooking.com
5/5 (9)Category Main Course, SaladCuisine AsianTotal Time 15 mins
- Cook the edamame according to the package directions. Drain and allow it to cool. Meanwhile, combine the kale, carrots, peppers, cilantro leaves, and green onions.
- Add the cooked edamame, cashews, avocado and mango to the bowl with all the ingredients. Add the dressing and toss to combine. Serve immediately.
KETO CHOPPED THAI SALAD, SESAME DRESSING | CASTLE IN THE ...
From castleinthemountains.com
5/5 (1)Total Time 20 minsCategory Salad, Side DishCalories 285 per serving
CHOPPED THAI CHICKEN SALAD | 12 TOMATOES
From 12tomatoes.com
4.8/5 (6)Servings 6Cuisine ThaiCategory Side
- To a large bowl, add chicken, cabbage, carrots, cilantro, peanuts, green onion, and peppers/chiles.
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- Make the dressing: In a small microwave-safe bowl, microwave peanut butter for about 20 seconds. This will make it easier to whisk into the dressing. Then, add all other dressing ingredients and whisk together until everything is nicely combined.
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From simplyquinoa.com
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- Add all the veggies to a large bowl (minus the peanuts and chickpeas). Using a pizza cutter, chop the veggies into small pieces by running the pizza cutter back and forth inside the bowl. Set aside.
- In a separate bowl, whisk together the dressing ingredients. If it's too thick, add a splash or two of water.
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From ambitiouskitchen.com
5/5 (62)Calories 402 per servingTotal Time 30 mins
- In a large bowl, add the chickpeas, finely chopped broccoli, shredded red cabbage, shredded carrots, red bell pepper, green onion, jalapeno and cilantro. Set aside.
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5/5 (2)Estimated Reading Time 2 mins
- Prepare the dressing by placing all ingredients in a small food processor or blender. Process until smooth. Set aside.
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From melskitchencafe.com
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- Combine all the dressing ingredients together in a blender and process until smooth. Season to taste with salt and pepper, if needed.
- In a serving or salad bowl, add the chopped kale, romaine, carrots, bell peppers, cilantro and green onions.
- In a food processor (or blender...or by hand with an old-fashioned knife and cutting board), add the edamame and pulse until minced but still a little chunky in texture. Scrape the edamame into the salad bowl.
- Add the cashews to the food processor (or blender...or again, with a knife and cutting board) and pulse until coarsely chopped to desired texture. Add the cashews to the salad bowl.
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