Thai Chopped Chicken Bean Salad
This Thai chopped chicken bean salad is a dense, nutritious 2-bean, chicken, and vegetable salad with a Thai-style ginger, lime, peanut, and soy dressing. Sturdy and filling, it's a great salad to take for lunch or bring to a potluck.
This Thai chopped chicken bean salad is a dense, nutritious 2-bean, chicken, and vegetable salad with a Thai-style ginger, lime, peanut, and soy dressing. Sturdy and filling, it's a great salad to take for lunch or bring to a potluck.
Ingredients
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1/2 small green cabbage, finely chopped
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1 English cucumber, seeded and diced
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1/2 bunch cilantro, chopped
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1 bunch green onions, sliced
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1 cup matchstick-cut carrots
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1 jalapeno, seeded and diced
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1/2 cup shelled frozen edamame, thawed
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1 (15 ounce) can navy beans, drained and rinsed
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2 cups chopped cooked chicken
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1/2 cup dry roasted peanuts, roughly chopped
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2 tablespoons rice vinegar
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1 tablespoon fresh lime juice
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1 (2-inch piece) fresh ginger, peeled and grated
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1 clove garlic, grated
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1/4 teaspoon salt
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2 teaspoons peanut butter
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1 1/2 tablespoons soy sauce
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1 tablespoon honey
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1/3 cup neutral oil, such as avocado or canola
Method
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Combine cabbage, cucumber, cilantro, green onions, carrots, jalapeno, edamame, navy beans, chicken, and peanuts in a large bowl.
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Whisk together vinegar, lime juice, ginger, garlic, salt, peanut butter, soy sauce, and honey in a bowl until well combined. Slowly drizzle in oil while whisking until well incorporated. Pour dressing over cabbage mixture and toss to coat.
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Serve immediately or refrigerate until ready to serve.
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