Thai Chicken Salad
4 1/2 cups
Prep 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
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Calories195 cal
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Total Fat12.4 g
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Saturated Fat2.2 g
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Cholesterol0 mg
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Sodium369 mg
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Carbohydrate Total7.4 g
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Protein12.3 g
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Phosphorus130 mg
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Potassium213 mg
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Fiber0.7 g
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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