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Jan 25
6

Thai Chicken Chopped Salad with Peanut Dressing

Thai Chicken Chopped Salad with Peanut Dressing

This Thai Chopped Chicken Salad with Peanut Dressing is bright, fresh and filling with a savory peanut dressing that will have you swooning! Chock full of ingredients, this is no boring, wimpy salad. Fresh lettuce, crunchy cabbage, chicken, carrots, cucumber, edamame, peanuts, this salad makes an amazing lunch or unique dish for a brunch or potluck. You could also pair this with a cup of soup for a satisfying dinner! Plus, the peanut dressing tastes positively sinful, but uses PB2 (powdered peanut butter) which lightens it up dramatically! I find most stores by me carry PB2 (or similar brands) now, but if you have trouble finding it you can always order it on Amazon. Not only is this dish fresh and flavorful, but each serving of this Thai Chopped Chicken salad is just 269 calories or 4 WW Freestyle SmartPoints!

Thai Chicken Chopped Salad with Peanut Dressing

Looking for more tasty, lightened up salad recipes? Check out my Butternut Squash Quinoa Salad, Southwest Steak Salad with Avocado Lime Dressing, Greek Chicken Quinoa Salad, Avocado BLT Pasta Salad, Strawberry Steak Salad, Asian Sesame Chicken Salad, Roasted Beet Salad, Pepperoni Pizza Salad, Strawberry Quinoa Salad, Taco Chicken Salad, Broccoli Salad, Antipasto Salad, Harvest Apple Salad, Greek Orzo Pasta Salad, Hummus Chicken Salad, Doritos Taco Salad and more in the Salads section of my recipe index!

Thai Chicken Chopped Salad with Peanut Dressing

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Thai Chicken Chopped Salad with Peanut Dressing

Yield: 6 (2 & 1/3 cups) servings

Ingredients:

Salad:

  • 6 cups shredded or chopped romaine or green leaf lettuce
  • 3 cups shredded napa cabbage (if you can’t find a head of cabbage you can buy a bag of undressed coleslaw!)
  • 1 cup matchstick or shredded carrots
  • 1 cup matchstick or diced cucumber
  • 1 cup frozen shelled edamame, thawed
  • 2 tablespoons chopped cilantro
  • 1 medium sliced scallion
  • 12 oz cooked boneless, skinless chicken breast, chopped
  • ½ cup peanuts

Dressing:

  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons water
  • 1 tablespoon rice wine vinegar (or white wine vinegar or apple cider vinegar)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sesame oil
  • 6 tablespoons PB2 powdered peanut butter
  • 1 tablespoon packed brown sugar
  • ¾ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon Sriracha

Directions:

  1. Toss the salad ingredients together in a large mixing bowl. In a smaller mixing bowl, whisk together the dressing ingredients until smooth. Keep separate until ready to serve. Each serving is about 2 & 1/3 cups of salad and 1 ½ tablespoons of dressing.

WW Freestyle SmartPoints:
4 per (2 & 1/3 cups salad + 1 ½ tablespoons dressing) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
7 per (2 & 1/3 cups salad + 1 ½ tablespoons dressing) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)

Nutrition Information per (2 & 1/3 cups salad + 1 ½ tablespoons dressing) serving:
269 calories, 17 g carbs, 7 g sugars, 11 g fat, 2 g saturated fat, 28 g protein, 5 g fiber (from myfitnesspal.com)

an Emily Bites Original

6 comments on “Thai Chicken Chopped Salad with Peanut Dressing”

  1. Hi Emily,  I have never seen powdered peanut butter, may I substitute regular pb?

  2. Yum! I can’t wait to try this next week for lunch.

  3. My new favorite salad – the dressing is amazing!

  4. Thanks for this recipe, Emily! I am in love with the dressing and so surprised how easy/what a difference homemade salad dressings make!

  5. Oh my goodness I made this dressing last night for meal prep for the rest of this week. I ate it over a bed of bagged coleslaw with grilled chicken, sunflower seeds, and some wonton strips – SO SO delicious! This dressing will get made once a week for a while!

  6. I love the dressing. My family loved it more than the salad though. I also used it as a chicken dip.

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