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Thai-inspired Coconut & Peanut Chopped Salad

Prep: 5 min
Cook: 10 min
Total: 15 min

Ingredients for 4 servings

  • 1lb chopped Rotisserie chicken meat, NO skin
  • Sauce
    • 1/2 cup natural peanut butter (or powdered peanut butter to further reduce calories)
    • 1 cup canned lite coconut milk
    • 3 tablespoons Sriracha
    • 1 tablespoon fresh ginger
    • 2 teaspoons coconut sugar
    • 1 tablespoon garlic, minced
    • juice from 1 lime
    • water as needed for a thinner sauce
  • Salad
    • 4 large Romaine lettuce leaves
    • 1/2 medium red/purple cabbage, chopped
    • 1 red bell pepper, sliced
    • 1/2 medium red onion (or green onion)
    • 1 medium carrot, grated
    • 3 sprigs of cilantro
  • Garnish
    • crushed peanuts (OPTIONAL)
    • fresh cilantro



Step 1

Mix together the ingredients for the sauce in a bowl. Season to taste with lime juice and ginger. Add tablespoons of water to the sauce if it is too thick. Place the sauce in an airtight container.

Step 2

Peel the skin off the Rotisserie chicken and add white meat to a cutting board. Chop up the meat into small pieces, about 1/2-inch.

Step 3

On another cutting board or sheet, add the ingredients for the salad. Using a large chef’s knife, chop up the entire salad together, continually folding the salad after each chop.

Step 4

To a large bowl, add the ingredients for the salad and the chopped chicken. Toss everything together.

Step 5

For meal prep, keep the salad separate from the sauce. For meal time, pour a few tablespoons over the salad in a large bowl and toss everything together.

Step 6

Garnish and enjoy!