Thai Chicken Salad

Thai Chicken Salad

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From: EatingWell Magazine, May/June 2016

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

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  1. 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 information

  • Serving size: ¾ cup
  • Per serving: 195 calories; 12 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 12 g protein; 20 mcg folate; 30 mg cholesterol; 5 g sugars; 3 g added sugars; 570 IU vitamin A; 19 mg vitamin C; 36 mg calcium; 1 mg iron; 369 mg sodium; 213 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 1½ lean meat, 2 fat

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