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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!