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Chopped Thai Chicken Salad

I'm beginning to learn that I LOVE peanut butter based sauces. Who knew they were so yummy! I made a couple substitutions with this recipe for simplicity. Instead of shredding the cabbage and carrots. I bought a 16oz bag of tri-blend slaw from Walmart. This includes green and purple cabbage as well as the carrots. I opted out of the mango so if you try this with the mango let me know how it turns out!

Another change I made was putting only 1 serrano pepper in the salad (the pepper was not red but green so that made a big difference in the taste). A red serrano pepper is no different than a green one, it turns red as it ages, so it may be a good idea to buy these and set them by a window a few days before you make this recipe. I had never had a serrano pepper so I decided to take a small bite of one and, wow! Those little guys are spicy! So maybe go a little lite on these until you know how spicy you want your salad to be. Also, if you have dry skin- use gloves! Otherwise you will be like me and have burning fingers for the rest of the day and night.


For the sauce, I used Bragg's Liquid Aminos instead of soy sauce for lower sodium. Instead of 1/3 cup of sesame seed oil I only used 1/4 cup. I did add the 1/4 cup of water after mixing everything together. My last modification was I added pepper. I didn't measure it but if I had to guess it was probably about 1/2 teaspoon.

This sauce tastes a bit sour/bitter on its own, but don't worry. Once you add it to your salad you'll love it!

Click here for the recipe!he



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