Ever had a week so busy that you couldn’t even fathom turning the stove on? We’ve all been there. During those times, it’s important to save your mental energy wherever you can. One great way to do so is to keep the fridge stocked with easy grab-and-go food. A big bowl of chicken salad is one of those perfect make-ahead meals.
But let’s face it… that “classic” chicken salad that we all know and love can start to lose its luster when it’s always the go-to recipe. If you can relate, it might be time to change it up with this Thai-inspired take.
In this recipe, we’ve added a delicious nutty kick by swapping out the plain ol’ mayo for Yai’s Thai Almond Sauce, which is actually peanut-free and Whole30 Approved! Made from a blend of simple ingredients, this sauce is a no-hassle hack that adds a unique punch of flavor to this veggie-packed chicken salad. The flavors and textures in this dish are unmatched.
Whether you need packed lunches or a dish for your next potluck, this recipe is sure to be a crowd favorite!
Chicken Salad with Yai’s Thai Almond Sauce
Ingredients
- 3 cups cooked and shredded chicken
- 1 head cabbage (about 4 cups) shredded
- 1 large carrot grated
- 1 red bell pepper, finely sliced finely sliced
- 3 3 green onions chopped
- 1/2 cup cilantro chopped
- 1/2 cup cashews roughly chopped
- 1/2 tsp crushed red pepper flakes optional
- 1/2 cup Yai’s Thai Almond (No-Peanut) Sauce
- Sea salt, to taste
- Lime juice, to taste
Instructions
- IN a large bowl, combine chicken, cabbage, carrot, red bell pepper, green onions, cilantro, cashews, and red pepper flakes.
- POUR Yai’s Thai Almond (No-Peanut) Sauce over the salad and toss to coat.
- TASTE and add salt or lime juice, if needed. Enjoy!
