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5
from 1 vote
Easy Thai Chicken Salad Lettuce Wraps
I love chicken salad in warm weather but mayonnaise and celery get old after awhile. If you are looking to brighten up your lunch or dinner like I was this Thai Chicken Salad with hit the spot.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Lunch
Cuisine:
American, Thai
Servings:
6
Calories:
341
Author:
Taryn
Ingredients
20
oz
canned chicken
well drained
¼
cup
full fat coconut milk
2
teaspoon
minced garlic
1
teaspoon
lime juice
½
teaspoon
ginger powder
1
teaspoon
chopped cilantro
¼
teaspoon
salt
⅛
teaspoon
crushed red pepper
optional
1
sweet red pepper
seeded and chopped
1
cup
peanuts
divided
lettuce leaves
to serve
US Customary
-
Metric
Instructions
Stir together the first five ingredients. Fold in the chopped pepper.
In a small rocket blender or food processor pulse ½ cup of the peanuts until finely chopped (make sure to not turn them into peanut butter).
Stir the finely chopped peanuts into the chicken salad. Sprinkle the rest of the peanuts on top. Serve in pieces of lettuce.
Nutrition
Calories:
341
|
Carbohydrates:
7
g
|
Protein:
31
g
|
Fat:
22
g
|
Saturated Fat:
6
g
|
Cholesterol:
47
mg
|
Sodium:
561
mg
|
Potassium:
388
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
801
IU
|
Vitamin C:
26
mg
|
Calcium:
43
mg
|
Iron:
3
mg