Salads have always been a go-to for me during the summer. Now that we live in Louisiana, and it’s so hot, I love salad even more. This Thai-inspired chicken salad has become a favorite of mine, and I’ve added it into the monthly meal rotation. The chicken is grilled and thinly sliced to be placed on top of the salad. The star of this recipe is definitely the salad dressing. It’s got a peanut sauce vibe to it; it’s a little bit spicy and a little sweet. This will be a dressing you will want to keep on hand in the refrigerator at all times. Because of the almond butter, the salad dressing will set up when refrigerated, so add 1-2 tablespoons of hot water before using it to get it to return to a salad dressing consistency.
This salad has so much flavor and is delicious. It's Whole30 and Paleo compatible and makes a fun summer meal.
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