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. Source: EatingWell Magazine, May/June 2016

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.



Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition Facts

195 calories; 12.4 g total fat; 2.2 g saturated fat; 30 mg cholesterol; 369 mg sodium. 213 mg potassium; 7.4 g carbohydrates; 0.7 g fiber; 5 g sugar; 12.3 g protein; 570 IU vitamin a iu; 19 mg vitamin c; 20 mcg folate; 36 mg calcium; 1 mg iron; 26 mg magnesium; 3 g added sugar;

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