Shredded chicken and thai peanut salad

Continuing on with my no cooking streak, this salad is the perfect meal to beat this heat. All you have to do is cook the chicken breast and shred some veggies. I made it super easy by using my food processor blades to shred the cabbage, carrot and papaya. I have never heard of or tried green papaya before. I went to a few asian grocery stores to find this interesting fruit, it is used in asain dishes as a vegetable and is not sweet like a regular ripe papaya. I saw this amazing salad on Instagram recently and was so in love I made my own. This recipe was inspired by the amazing blogger Lindsey over at Pinch of  Yum. As always I changed a few ingredients and measurements and made it my own. 😉 You could even let this salad marinate in the fridge for a few hours and then take it to go on a picnic. I hope you enjoy this recipe as mush as we did! 🙂

xx Malika

Shredded chicken and thai salad

Shredded Chicken and Thai Salad
Recipe type: Salad
Cuisine: Gluten Free
Serves: 2
  • 1 large cooked chicken breast, shredded
  • 2 cups green cabbage, shredded
  • 2 carrots, peeled and grated
  • 1 cup green papaya, grated
  • ¼ cup fresh cilantro, roughly chopped
  • 2 green onions, chopped
  • ¼ cup chopped peanuts
  • Dressing:
  • 2 cloves garlic, crushed
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp coconut sugar
  • ½ a fresh lime, juiced
  • 1 tablespoon olive oil
  • ¼ cup almond butter or peanut butter
  • 1 shot glass of water
  • 1 tbs buffalo hot sauce
  1. In a big bowl toss all of the veggies and chicken together.
  2. In a bullet or blender mix together all of the sauce ingredients.
  3. Pour the sauce over the salad and garnish with peanuts and extra cilantro.
  4. Serve and enjoy!

Thai shredded chicken salad