Thai Chicken Salad
4 1/2 cups
Active time: 20 minutes
Total time: 20 minutes
Description
Sweet chili sauce spikes the creamy yogurt dressing in this healthy chicken salad recipe for a fun taste of Thai flavors. If you don’t have sweet chili sauce, try substituting 1 tablespoon ketchup, 1 teaspoon sriracha, 1 teaspoon honey, 1 teaspoon rice vinegar and a pinch of crushed red pepper flakes. Serve the salad open-face on toasted bread or scoop it atop more shredded napa cabbage.
Directions
- Combine yogurt, mayonnaise, shallot, sweet chili sauce, lemon juice, salt and pepper in a large bowl. Stir in chicken, cabbage and bell pepper. Top with cashews. Serve at room temperature or refrigerate until cold, about 2 hours.
Tips
- To make ahead: Refrigerate for up to 3 days.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories195 cal
- Total Fat12.4 g
- Saturated Fat2.2 g
- Cholesterol0 mg
- Sodium369 mg
- Carbohydrate Total7.4 g
- Protein12.3 g
- Phosphorus130 mg
- Potassium213 mg
- Fiber0.7 g
- Calcium36 mg
Ingredients
- ½ cup nonfat plain Greek yogurt
- ⅓ cup mayonnaise
- 2 tablespoons minced shallot
- 2 tablespoons sweet chili sauce
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 3 cups shredded or chopped cooked chicken
- 1 cup thinly sliced napa cabbage
- ½ cup chopped red bell pepper
- 3 tablespoons chopped toasted cashews