This Thai Chicken Salad is great for allergy sufferers as it's nut-free, gluten free and dairy free. Enjoy this crisp, crunchy salad for lunch or dinner!
If I could make every meal of the week ahead of time, I would. I feel like once I get into the kitchen and do a bunch of prep work, I want to be done cooking for a couple of days. Certain types of recipes and ingredients lend themselves to being prepared in advance. Unfortunately most salads do not. Soft greens like romaine and bibb are highly lovable, but not so highly prized when it comes to prepping a salad in advance. But, if you use a more durable green like cabbage, you could have this nut-free thai chicken salad prepped in advance and ready for the week.
Cabbage only gets better when it starts to take on the flavors of a salad dressing like this one. I've talked about my nut-free love of SunButter, aka, sunflower seed butter, aka nut-free, deliciousness. The problem with nuts like peanuts and pistachios is the growing techniques that make them fungus friendly, since they're basically growing in mold. Using a seed based butter removes that obstacle, and also brings other health benefits.
I used sunflower seed butter in the classic thai peanut dressing for a nut-free version that you might not guess had a substitute from the original. Sunflower seeds are packed with omega 6s, as well as vitamin E and magnesium, so they make a great addition to this chicken salad.
Enjoy this nut-free thai chicken salad - allergies or not!
Nut-Free Thai Chicken Salad
1 pound cooked boneless chicken (if vegan, use tofu)
1 medium head of organic cabbage, cored and sliced into strips
1 carrot, peeled into loose strands
1/4 cup sunflower seed butter (look for no added ingredients besides sunflower seeds)
1/4 cup full fat coconut milk (BPA free can)
2 tablespoons fresh lime juice
1 tablespoon coconut aminos
1 teaspoon apple cider vinegar
1 garlic clove
1" fresh ginger, peeled
1/2 teaspoon red pepper flakes
Place the sunflower seed butter in a high speed blender, along with the coconut milk, lime juice, coconut aminos, apple cider vinegar, garlic, ginger and red pepper flakes and blend until combined. Adjust seasoning as necessary.
Put the cabbage, carrots and chicken in a bowl and drizzle with dressing. Refrigerate for up to 3 days.