Thai Chopped Chicken Bean Salad

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.

Prep Time: 20 mins

Total Time: 20 mins

Servings: 8 to 10

Ingredients

Original recipe (1X) yields 8 to 10 servings

Salad

• 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

Dressing

• 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

1. Combine cabbage, cucumber, cilantro, green onions, carrots, jalapeno, edamame, navy beans, chicken, and peanuts in a large bowl.
2. 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. 
3. Serve immediately or refrigerate until ready to serve.

Nutrition Facts (per serving)