THAI-INSPIRED CHOPPED CHICKEN SALAD WITH MISO DRESSING

THAI-INSPIRED CHOPPED CHICKEN SALAD WITH MISO DRESSING

You’ll never grow tired of this Thai Chicken Salad with Almond Butter and Miso Dressing! Each component is super flavorful and adds a variety of texture too. This salad will last in the fridge for three to five days.

Prep Time20

Total Time20

Course: Main Course, Salads

Cuisine: American, Asian, Thai

Keyword: Cabbage salad, Chicken and cabbage salad, Chicken Salad, Chickpea salad, Meal prep salads

Servings:

Author: Olivia Adriance

Ingredients

Creamy Almond Butter Miso Dressing:

⅓ cup avocado oil
3 tablespoons almond butter
3 tablespoons tamari
3 tablespoons apple cider vinegar
1 ½ tablespoons honey
3 teaspoons miso paste
1 ½ teaspoons grated fresh ginger
1 clove garlic, minced
¼ cup fresh lime juice

Chicken Salad:

4 cups cooked chicken
(1) 15.5 ounce can chickpeas, drained and rinsed
2 cups carrots, shredded
4 cups purple cabbage, shredded
1 cup green onions, thinly sliced
1 cup basil, chopped
1 cup roasted almonds, roughly chopped

Instructions

Whisk together the avocado oil, almond butter, tamari, apple cider vinegar, honey, miso paste, fresh ginger, garlic, and lime in a small bowl.
For one large salad: Add all salad ingredients to a big bowl. Pour over the creamy dressing, mix to combine, and ENJOY!
For meal prep jars: Divide the salad ingredients between (5) 32 oz jars. Start by adding dressing to the bottom, then the chickpeas (which will soak up that dressing goodness), crunchy cabbage, carrots, green onion, chicken, and finally the almonds and basil on top!

Notes

If making the jars, I highly suggest following the instructions above. Adding the dressing to the bottom ensures all the crunchy veggies stay crisp, the almonds remain crunchy, and the basil continues to stay fresh.

Regardless, the salad will last three to five days in the fridge.

Nutrition