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Thai Chopped Chicken Salad Recipe

Thai Chopped Chicken Salad Photo

Remember that time (back in March) I told you I published a cookbook called, Delicious Probiotic Drinks? Well, I’m so thrilled to announce that my second cookbook, Let Them Eat Kale! was released on July 1st! Yup, it’s true: an entire cookbook on kale!

How is your relationship with kale? Strong and steady? A little bumpy? In need of some life support? My goal for the book was to provide options galore for everyone from the kale newbie to the seasoned kale expert.

Let Them Eat Kale! includes information about the health benefits of kale, tips on how to prepare it to suit your palate, and 75 recipes for injecting kale into your every day meals. This book is great for folks who are already kale lovers, those who may need a little convincing when it comes to the leafy green, and for those who are looking to add more nutrition into their diet.

Thai Chopped Chicken Salad Picture

Kale may have the reputation for being tough, fibrous, and is viewed as the thing you eat when you’re on a diet, BUT it can absolutely be made into tasty and comforting food. From sautéing it with other vegetables in a zesty, fresh sauce, to blending it into soup or a smoothie, kale can be incorporated into just about anything and still be palatable.

Kale’s versatility and nutrient profile has made it a popular topic of discussion among health nuts and foodies. Not only does kale give you a high density of Vitamins K, A, and C, but it’s full of disease-fighting enzymes and antioxidants. Not to mention, all that fiber brings regularity to your digestive system.

In order to celebrate the publication of Let Them Eat Kale!, I’m sharing one of my favorite salad recipes from the book and also giving away three copies of it!

Thai Chopped Chicken Salad Image

This Thai chopped chicken salad is satisfying and chock full flavor. It’s made with chopped kale and Brussels sprouts, carrot, mango, and chicken, and drizzled with Thai peanut dressing. The kale and Brussels sprouts make for an incredibly nutritious meal and provide a great change-up from the typical Thai salad. Plus, there’s so much flavor, you’d never know you’re eating a pile of vitamins!

Where can you find Let Them Eat Kale!? You can pick up a copy from Amazon or Barnes & Noble, or enter for a chance to win one of three copies below. In the meantime, I hope you enjoy this Thai chopped chicken salad!

Thai Chopped Chicken Salad Pic

3 lucky Food Fanatic readers will win (1) copy of Julia’s new book!

a Rafflecopter giveaway


Disclaimer: This giveaway was provided to you by the publisher. It is now over. Food Fanatic has not received compensation for this giveaway.

Thai Chopped Chicken Salad Pic

Disclaimer: This giveaway was provided to you by the publisher. It is now over. Food Fanatic has not received compensation for this giveaway.

Thai Chopped Chicken Salad Photo

Thai Chopped Chicken Salad Recipe

Julia Mueller
Thai chopped chicken salad made with kale and a delicious peanut dressing. It makes a great lunch or light dinner, healthy as they come.
3.21 from 19 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 526 kcal

Ingredients
  

  • 1 cup Full Fat Coconut Milk
  • 1/2 cup Natural Peanut Butter unsalted and unsweetened, creamy
  • 1 teaspoon Yellow Curry Powder
  • 2 tablespoons Soy Sauce
  • 1 tablespoon White Vinegar
  • 1 tablespoon Fresh Ginger fresh, grated
  • 1/4-1/2 teaspoon Sriracha Chili Sauce optional (or any similar red chili sauce)
  • 1 Boneless Skinless Chicken Breast grilled or roasted
  • Chili Powder and Salt
  • 5 cups Brussels Sprouts shaved
  • 3 cups Dinosaur Kale tightly packed and thinly sliced
  • 1 large Carrot chopped into small match sticks
  • 1 Mango peeled, cored and diced
  • 1/4 cup Fresh Cilantro roughly chopped (optional)
  • 1 tablespoon Olive Oil
  • Lime Zest of 1 lime
  • 1/4 cup Fresh Lime Juice
  • 1 tablespoon Fresh Ginger fresh – peeled and finely grated
  • 1 clove Garlic minced
  • 1/4 teaspoon Salt or to taste

Instructions
 

  • Add all ingredients to a blender and blend until completely smooth. The consistency of the sauce should be thick, but if you desire a thinner consistency, simply add water.
  • Preheat the oven to 350°F.
  • Sprinkle the chicken breast with salt and chili powder. Place it in a lightly oiled baking dish and bake for 30 minutes or until cooked all the way through. Remove from the oven, chop the chicken and set aside.
  • Wash the Brussels sprouts, chop off all of the hard stems and remove the leaves that fall off easily.
  • Slice Brussels sprouts from tip-to-tail (not length-wise). Stop slicing once you get to the hard white core. You can either discard the core or chop it finely.
  • Place shaved Brussels in a large salad bowl. Using your hands, break apart any slices of sprouts that are stuck together (this can usually be achieved by simply tossing the shaved Brussels sprouts).
  • Wash the dino kale leaves and pat them dry. Slice them thinly and add them to the bowl with the shaved Brussels sprouts along with the chopped cilantro and diced mango.
  • In a small bowl, whisk together the olive oil, lime juice, grated ginger, garlic and salt.
  • Pour the dressing over the salad and toss well to be sure everything is coated.
  • Serve salad with chopped chicken and desired amount of Thai peanut sauce on top.

Notes

  • You will end up with far more peanut sauce than you need. You can use this to marinade chicken, add to stir fry or satays, or use for more salads.
  • When you refrigerate the peanut sauce, it will set up because of the coconut milk and peanut butter. Before using it, simply add a small amount of water and stir until smooth.

Nutrition

Calories: 526kcalCarbohydrates: 35gProtein: 21gFat: 33gSaturated Fat: 16gTrans Fat: 1gSodium: 697mgFiber: 8gSugar: 15g
Keyword Chicken, Easy, Easy Dinners, Healthy, Healthy Eating, Kale, Lunches, Salads
Tried this recipe?Let us know how it was!
Thai Chopped Chicken Salad Photo

Thai Chopped Chicken Salad Recipe

Julia Mueller
Thai chopped chicken salad made with kale and a delicious peanut dressing. It makes a great lunch or light dinner, healthy as they come.
3.21 from 19 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 526 kcal

Ingredients
  

  • 1 cup Full Fat Coconut Milk
  • 1/2 cup Natural Peanut Butter unsalted and unsweetened, creamy
  • 1 teaspoon Yellow Curry Powder
  • 2 tablespoons Soy Sauce
  • 1 tablespoon White Vinegar
  • 1 tablespoon Fresh Ginger fresh, grated
  • 1/4-1/2 teaspoon Sriracha Chili Sauce optional (or any similar red chili sauce)
  • 1 Boneless Skinless Chicken Breast grilled or roasted
  • Chili Powder and Salt
  • 5 cups Brussels Sprouts shaved
  • 3 cups Dinosaur Kale tightly packed and thinly sliced
  • 1 large Carrot chopped into small match sticks
  • 1 Mango peeled, cored and diced
  • 1/4 cup Fresh Cilantro roughly chopped (optional)
  • 1 tablespoon Olive Oil
  • Lime Zest of 1 lime
  • 1/4 cup Fresh Lime Juice
  • 1 tablespoon Fresh Ginger fresh – peeled and finely grated
  • 1 clove Garlic minced
  • 1/4 teaspoon Salt or to taste

Instructions
 

  • Add all ingredients to a blender and blend until completely smooth. The consistency of the sauce should be thick, but if you desire a thinner consistency, simply add water.
  • Preheat the oven to 350°F.
  • Sprinkle the chicken breast with salt and chili powder. Place it in a lightly oiled baking dish and bake for 30 minutes or until cooked all the way through. Remove from the oven, chop the chicken and set aside.
  • Wash the Brussels sprouts, chop off all of the hard stems and remove the leaves that fall off easily.
  • Slice Brussels sprouts from tip-to-tail (not length-wise). Stop slicing once you get to the hard white core. You can either discard the core or chop it finely.
  • Place shaved Brussels in a large salad bowl. Using your hands, break apart any slices of sprouts that are stuck together (this can usually be achieved by simply tossing the shaved Brussels sprouts).
  • Wash the dino kale leaves and pat them dry. Slice them thinly and add them to the bowl with the shaved Brussels sprouts along with the chopped cilantro and diced mango.
  • In a small bowl, whisk together the olive oil, lime juice, grated ginger, garlic and salt.
  • Pour the dressing over the salad and toss well to be sure everything is coated.
  • Serve salad with chopped chicken and desired amount of Thai peanut sauce on top.

Notes

  • You will end up with far more peanut sauce than you need. You can use this to marinade chicken, add to stir fry or satays, or use for more salads.
  • When you refrigerate the peanut sauce, it will set up because of the coconut milk and peanut butter. Before using it, simply add a small amount of water and stir until smooth.

Nutrition

Calories: 526kcalCarbohydrates: 35gProtein: 21gFat: 33gSaturated Fat: 16gTrans Fat: 1gSodium: 697mgFiber: 8gSugar: 15g
Keyword Chicken, Easy, Easy Dinners, Healthy, Healthy Eating, Kale, Lunches, Salads
Tried this recipe?Let us know how it was!
Recipe Rating