Description
This Thai chopped chicken bean salad is a dense, nutritious 2-bean, chicken, and vegetable salad with a Thai-style ginger, lime, peanut, and soy dressing. Sturdy and filling, it's a great salad to take for lunch or bring to a potluck.
Ingredients
- 1/2 small green cabbage, finely chopped
- 1 english cucumber, seeded and diced
- 1/2 bunch cilantro, chopped
- 1 bunch green onions, sliced
- 1 cup matchstick-cut carrots
- 1 jalapeno, seeded and diced
- 1/2 cup shelled frozen edamame, thawed
- 1 (15 ounce) can navy beans, drained and rinsed
- 2 cups chopped cooked chicken
- 1/2 cup dry roasted peanuts, roughly chopped
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 (2-inch piece) fresh ginger, peeled and grated
- 1 clove garlic, grated
- 1/4 teaspoon salt
- 2 teaspoons peanut butter
- 1 1/2 tablespoons soy sauce
- 1 tablespoon honey
- 1/3 cup neutral oil, such as avocado or canola
Directions
- Combine cabbage, cucumber, cilantro, green onions, carrots, jalapeno, edamame, navy beans, chicken, and peanuts in a large bowl.
- Whisk together vinegar, lime juice, ginger, garlic, salt, peanut butter, soy sauce, and honey in a bowl until well combined. Slowly drizzle in oil while whisking until well incorporated. Pour dressing over cabbage mixture and toss to coat.
- Serve immediately or refrigerate until ready to serve.
