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!

Recipe:

Serves 2

Ingredients:

Dressing:

• 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

Salad:

• 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

Directions:

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!