The Woks of Life · by Kaitlin★ 5.0 (5)
Thai Chicken Salad with Red Curry Butternut Squash
NUTRITION · PER SERVING80M COOK
CAL 31%·PRO 68%
CARBS 41G26% OF CAL
9G FIBER20G OTHER12G TOTAL SUGAR
FAT 38G54% OF CAL
11G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Thai salad combining roasted butternut squash, chicken, and kale dressed with red curry, lime, and fish sauce. Lighter yet satisfying, with optional grains.
mainthaisaladchicken🔥 ovengluten free
View the full recipe on The Woks of Life →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium butternut squash
- 2 chicken breasts ((bone-in, skin-on))
- 2 ounces Thai red curry paste ((about 55g, or about 2 tablespoons))
- 2 tablespoons olive oil
- 2 tablespoons butter ((melted))
- 1 1/2 teaspoons black pepper
- 1 cup mint leaves (leaves)
- 1 cup cilantro (leaves)
- Baby kale and baby mesclun greens
- 1 small red onion ((sliced very thinly))
- 1 lime ((juiced))
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce
- 1 tablespoon honey or agave syrup
- 1 cloves garlic ((minced))
- ⅓ cup olive oil
- Salt ((to taste))
At a glance
PER SERVING · TIME 80M
CAL 31%·PRO 68%
CARBS 41G26% OF CAL
9G FIBER20G OTHER12G TOTAL SUGAR
FAT 38G54% OF CAL
11G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 820mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1596mg
- Calcium
- 179mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 820MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.