Thai Chicken Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Thai salad of shredded chicken, crisp vegetables, green papaya, and crunchy almonds dressed in a creamy, spicy peanut sauce. Bold, crunchy, and satisfying as a light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 tablespoons lime juice (2 limes)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (low sodium )
- 1 tablespoon honey
- 2 tablespoons peanut butter
- 1 teaspoon fish sauce
- ¼ teaspoon red pepper flakes
- ½ teaspoon garlic chili sauce
- 1 cup carrots (shredded)
- 1 cup green papaya (shredded)
- 1 cup cucumber (peeled, seeded, and sliced)
- 2 cups bok choy (sliced )
- 1 red chili pepper (sliced)
- 2 chicken breasts (cooked, shredded or cut in small pieces)
- ¼ cup mint (chopped)
- ½ cup slivered almonds (or peanuts)
- 3 cups green cabbage (shredded)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 253mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 389mg
- Calcium
- 70mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 253MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.