Easy Thai Chicken Salad with Canned Chicken

• servings: 8 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

10 ounces chicken (cooked, I used two 5 ounce cans)

16 ounces coleslaw mix (or broccoli slaw)

1 large green onion

6 tablespoons coconut aminos (or tamari or soy sauce)

4 tablespoons peanut butter (or other nut/seed butter)

2 tablespoons apple cider vinegar

2 tablespoons avocado oil

15 drops stevia liquid (or 1 tablespoon bulk low carb sweetener)

1/2 teaspoon fresh ginger (minced)

Directions

Mix salad ingredients in large bowl. Set aside.

Blend together dressing ingredients. Pour over salad. Toss to ensure salad is evenly coated with dressing. Garnish with sliced green onion.

Nutrition

• Serving Size: 1 bowl
• Calories: 181 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Cholesterol: 26 mg
• Sodium: 326 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 9 g