Paleo Thai Crunch Salad

With summer in full swing, I am all about the entree salads! My husband has different thoughts, but I like the challenge of creating filling, delicious, and complex salads that will satisfy even the pickiest of salad eaters!

Especially in the summer, but really year round, I could probably live off the notorious “Big A$$ Salads” I have in my repertoire. I just love the variety of flavors and textures they offer, plus they fill you up without making you feel TOO full.  And also, vinegar. I’ve always been a big fan of vinegar!

Anyway, I have a variety of Entre Salads posted here on the blog, and I love them all equally (don’t ask me to pick a favorite!) Today, I am introducing a new entre salad that even passed the husband test. I think that speaks volumes about 1.) How filling it is and 2.) How tasty it is.

Of course with the variety of toppings and chicken, this salad in itself can be a full meal. It would also be a great side dish to bring to a BBQ/get together this summer because the cabbage helps it hold up well. (Side note: whenever I am asked to bring something to a party, I almost ALWAYS bring a salad. That way, I know there will be something clean and nutritious for me to eat no matter what else is being served!) 🙂

Aside from being filling and delicious, this salad is also ridiculously easy to put together. The ingredient list looks a little long, but that is mostly due to the dressing being a little “needy”. Other than that, the toppings just need a quick chopping and tossing! To make things easier on myself, I purchased pre-shredded cabbage, and you could definitely go one step further and buy a rotisserie chicken to make this a no-cook dinner!

A few easy swaps was all it took to make this salad full of Asian flavors (like soy sauce) Paleo.

This Paleo Thai Crunch has it all! Flavors, textures, deliciousness, and ease. It’s the perfect summer dinner or side at a potluck.

Ingredients

• 2 chicken breasts (or a pre-cooked rotisserie chicken)
  • 1 Tbsp Avo oil
  • Salt, pepper, garlic powder
• 3 cups shredded cabbage/slaw mix
• 1 red bell pepper
• 1/2 cup chopped cucumber
• 4 green onions
• 3 Tbsp chopped cashews
• 3 Tbsp chopped cilantro

For the Dressing:

• 4 Tbsp almond butter or sunflower seed butter (or peanut if not paleo)
• 2 Tbsp honey
• 4 Tbsp coconut aminos (or Tamari if not paleo)
• juice of 1 lime
• 1 tsp sesame oil
• 2 Tbsp rice wine vinegar
• 1/4 tsp dried ginger
• 1 large clove garlic
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Prepare the chicken. Preheat oven to 400º. Drizzle with avocado oil. Sprinkle salt, pepper, and garlic powder evenly over both sides of chicken and place in a baking dish. Bake for 20-30 minutes, depending on the size of the breasts. 
2. Prepare the rest of the toppings. Thinly slice the bell peppers, dice the green onion and cucumber, and chop the cashews and cilantro. 
3. Make the dressing by adding all of the ingredients to a small blender and give it a whirl. (You could also use a mason jar and give it a really good shake-be sure to mince the garlic if going this route). 
4. Throw it all together! Add the cabbage to a large bowl. Allow chicken to cool then chop. Add the toppings and dressing. 

Toss well, and serve with a lime wedge!

This salad will be on repeat this summer as it is the perfect combination of flavors and textures, is light yet filling, and super easy to make on a hot summer night!

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Paleo Thai Crunch Salad

Cook Time

20 mins

 

A simple, delicious, and filling salad perfect for hot summer nights! 

Course: Main Course, Side Dish

Servings: 4

Author: Maggie @ Our Fine Day

Ingredients

• 2 chicken breasts or a pre-cooked rotisserie chicken
• 1 Tbsp Avo oil
• Salt, pepper, garlic powder
• 3 cups shredded cabbage/slaw mix
• 1 red bell pepper
• 1/2 cup chopped cucumber
• 4 green onions
• 3 Tbsp chopped cashews
• 3 Tbsp chopped cilantro

For the Dressing:

• 4 Tbsp almond butter or sunflower seed butter or peanut if not paleo
• 2 Tbsp honey
• 4 Tbsp coconut aminos  or Tamari if not paleo
• juice of 1 lime
• 1 tsp sesame oil
• 2 Tbsp rice wine vinegar
• 1/4 tsp dried ginger
• 1 large clove garlic
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Prepare the chicken. Preheat oven to 400º. Drizzle with avocado oil. Sprinkle salt, pepper, and garlic powder evenly over both sides of chicken and place in a baking dish. Bake for 20-30 minutes, depending on the size of the breasts.

2. Meanwhile, prepare the rest of the toppings. Thinly slice the bell peppers, dice the green onion and cucumber, and chop the cashews and cilantro.

3. Make the dressing by adding all of the ingredients to a small blender and give it a whirl. (You could also use a mason jar and give it a really good shake-be sure to mince the garlic if going this route).
4. Throw it all together! Add the cabbage to a large bowl. Let cool then chop the chicken. Add the toppings and dressing. Toss well, and serve with a lime wedge!