Gluten Free Thai Chicken Salad

Start to Finish: 20 Minutes

Servings: 6 Servings



1/3 cup SunButter, any smooth variety

1 tablespoon grated fresh ginger

1 tablespoon honey

1 tablespoon fish sauce or gluten-free Tamari

1 tablespoon chili garlic sauce

Juice of 1 lime

4 to 6 tablespoons water

2 romaine lettuce hearts, chopped

1 gluten-free rotisserie chicken or 3 cups cooked chicken, cubed

3 carrots, peeled and shredded

1 cucumber, sliced

1/2 cup grated daikon radish or red radishes, sliced

Thai basil leaves, for garnish

1 lime, cut into wedges, for garnish



Prepare the dressing by whisking together the SunButter, ginger, honey, fish sauce, chili garlic sauce, lime juice, and 4 tablespoons water. Add more water if needed to thin out the dressing to desired consistency. Set aside.


Place the lettuce is a large salad bowl or on a platter. Arrange the chicken, carrots, cucumber, and radishes in lines atop the lettuce. Garnish with Thai basil leaves and lime wedges. Serve the dressing on the side.

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