What protein can be substituted for chicken in Thai salad?

This salad is super flexible, and many proteins work well in place of chicken. Try cooked shrimp, grilled or baked salmon, thinly sliced steak, ground turkey, or crispy tofu or tempeh instead. The key is using a simply seasoned protein so the bold dressing and fresh veggies still shine through.

Can coconut aminos be used instead of soy sauce in Thai chicken salad?

Yes, coconut aminos can be used instead of soy sauce. This condiment has a slightly sweeter, milder flavor than soy sauce. It's also lower in sodium and naturally gluten- and soy-free. If using coconut aminos, I add a small pinch of salt to the dressing.

Thai Chicken Salad Recipe With Edamame

Servings: 4-6 (7 cups total) 1x

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Ingredients

For the Asian Salad Dressing:

3 tablespoons rice vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons pure honey
2 teaspoons grated or minced fresh ginger
2 garlic cloves, grated or minced (~1 ½ teaspoons)
¼ teaspoon fine salt, or more to taste
Pinch of crushed red pepper flakes

For the Salad:

2 ½ cups cooked shredded chicken
2 ½ cups frozen shelled edamame, thawed (12 ounce bag)
2 mini cucumbers, thinly sliced (~1 cup)
2 medium carrots, thinly sliced or shredded (~1 cup)
1 small bell pepper, finely diced (~¾ cup)
1 medium avocado, diced (¾ cup)
4 green onions, ends trimmed and thinly sliced (½ cup)
½ cup roughly chopped fresh cilantro
1 small jalapeno, finely diced (2-3 tablespoons), seeds and membranes removed for less heat
1 tablespoon white or black sesame seeds
½ cup dry roasted peanuts or cashews, roughly chopped
Optional for serving: lime wedges and additional fresh cilantro

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Instructions

Prepare the dressing: In a 1-cup liquid measuring cup or a jar with a lid, whisk or shake together all of the dressing ingredients. Taste and adjust salt to taste, then set aside.
To a large salad bowl, add the shredded chicken, edamame, cucumbers, carrots, bell pepper, avocado, green onions, fresh cilantro, jalapeno, and sesame seeds.
Re-whisk or shake the dressing, then pour it all over the salad ingredients. Toss until well coated. Garnish with chopped fresh cilantro if you’d like.
Before serving, add the chopped peanuts or cashews.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

For a nut-free salad, omit the peanuts.

For gluten free, use tamari or coconut aminos in place of the soy sauce.

If making this salad for meal prepping, omit the avocado, chopped nuts, and garnishes until just before serving to prevent them from becoming too browned or soggy.

Nutrition Information

Serving Size: 1/6 of the recipe
Calories: 394
Fat: 25 g
(Sat Fat: 4 g)
Sodium: 632 mg
Carbohydrate: 21 g
(Fiber: 10 g
Sugar: 8 g)
Protein: 28 g
Cholesterol: 33 mg

Dietary

Dairy-Free Egg-Free Gluten-free High Protein Nut-free

Recipe By: Stacie Hassing