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Crunchy Thai Chicken Salad

crunchy thai chicken salad

 8 oz Little Leaf Farms Crispy Green Leaf Lettuce
 ¼ cup fresh mint leaves, torn
 1 large cucumber, sliced thin
 1 red bell pepper, sliced into matchsticks
 ½ cup purple cabbage, shredded
 1 large carrot, peeled and shaved thin
 12 oz grilled chicken, sliced thin
 ¼ cup roasted peanuts, chopped
Spicy Peanut Ginger Dressing
 ½ cup extra virgin olive oil
 ¼ cup rice wine vinegar
 2 tbsp unsalted peanut butter
 1 tbsp coconut sugar
 2 tsp chili paste
 1 tbsp fresh ginger, peeled
 1 cloves of garlic, peeled
 1 tsp fresh lime juice (half a lime)
 Pinch of Himalayan salt
 Freshly ground black pepper
Make the Dressing

In a blender or food processor, combine all of the ingredients and blend until well emulsified.


Season with salt and pepper to taste & serve.

Assemble the Salad

Fill your salad bowl with a bed of Little Leaf Crispy Green Leaf Lettuce.


Add the torn mint, cucumber, pepper, cabbage, and grilled chicken.


Drizzle a generous spoonful of Spicy Peanut Ginger Dressing over everything and give it a good toss.


Sprinkle the toasted peanuts on top and serve with extra dressing.

Nutrition Facts

Serving Size 4