Let’s go to Thailand: Candida Friendly Thai Inspired Chicken Salad


One of my favourtie salads of all time is a Thai Chicken Salad. The combinations of greens and peanut dressing to me is just magical. But once you’re eating on a candida diet, the traditional one is definitely out of bounds. (And I will admit I have been cheating so this is one of those recipes to help me get back on track.)

Traditionally the dressing is made with peanut butter, rice vinegar, honey, sugar and a bunch of other non candida foods. But I have found some alternatives that make this Salad even better than the original.

I hope you enjoy it as much as I do!


Serves 2



  • 1/4 cup almond butter
  • 1tbsp sesame oil
  • 3 tbsp Apple cider vinegar
  • 3 tbsp Cold Pressed coconut oil
  • 1 tbsp coconut aminos or organic Tamari
  • 5-10 drops liquid stevia
  • 1 tbsp grated ginger
  • 2 cloves garlic grated
  • 1/2 tsp salt


  • 4 cups green salad – (I used a combo of lettuce, cabbage, red peppers and green peppers)
  • 1/4 cup shredded carrots
  • 1/4 cup toasted almonds
  • 1 cup grilled chicken (or 1 chicken breast cubed. Rotisserie chicken can work also)
  • 2 green Onions chopped
  • Thai basil for top


Note: if you are grilling your own chicken and roasting your own almonds be sure to do it first so that you can combine everything at once.

I grilled my chicken and toasted my almonds on a table top grill and it worked well.

Making the Salad:

  1. In a bowl or large measuring cup, combine all the ingredients for the dressing and whisk using a fork to make sure it’s well combined.
  2. Once mixed set aside and start building the salad.
  3. In a large bowl:add salad toasted almonds grilled chicken  shredded carrots  and finally the dressing.
  4. Mix the salad until it’s completely coated in the dressing.
  5. Next add to a bowl and top with green onions and Thai basil. Then enjoy!!

Note: if you like a little spice in your life add 1 tablespoon chili garlic to your dressing or 1 tsp red pepper flakes!

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