I am always begging Jorge to go out for Thai food. The nearest Thai restaurant to us is 30 minutes away and it is both a curse and a blessing. I’m pretty sure if it was any closer we would be having Thai at least once a week.
I love all the spicy flavors, noodles, peanut sauces and curries. Oh and you haven’t lived until you have had a Thai Crab Rangoon made with curry. Seriously.
So it should come as no surprise that I am always trying to find new ways to bring Thai flavors into recipes I like to make at home. I will be honest that it pushes me a bit out of my comfort zone and makes me combine flavors that I am not used to combining.
I have made a few Thai recipes over the years, but this Spicy Thai Salmon Chopped Salad is probably the easiest yet!
Jorge has a ton of short work trips coming up this month and I like to find healthy dinners that I can easily make just for myself when he is gone.
I accepted Chicken of the Sea’s challenge to Live Large and I am glad I did. I stepped out of my comfort zone and got exotic with my salad! If you take the #SeaThePossibilities Challenge Contest, you have the chance to win $5,000 towards your own Live Large Adventure! Whoop whoop!
The sriracha sauce on the salmon (with a little also added to the creamy peanut butter dressing) really spiced it up. I love how easy it is to open Chicken of the Sea’s Sriracha Flavored Salmon Pouch to add to my salads or just snack on with crackers.
Thankfully, this gorgeous Spicy Thai Salmon Chopped Salad is not only full of flavor, it is also guilt free. It has tons of protein to fill you up from the salmon and peanut butter dressing.
Hope you enjoy it as much as I do!
- 3/4 cup coconut milk
- 1/4 cup creamy peanut butter
- 1 clove garlic, minced
- 2 tablespoons lime juice
- 1-2 teaspoons Sriracha
- 6 cups chopped kale
- 2 cups sliced sweet bell peppers
- 1 cup shelled edamame
- 1/2 cup matchstick carrots
- 1/3 cup chopped cilantro
- 2 green onions, diced
- 2 (2.5 oz) Chicken of the Sea’s Sriracha Flavored Salmon Pouch
- 1/3 cup chopped roasted peanuts
- In a small bowl, whisk together coconut milk, peanut butter, garlic, lime juice and Sriracha. Set aside.
- In a large bowl, toss together kale, bell peppers, edamame, carrots, cilantro, and green onions.
- When ready to serve, top salad with salmon and peanuts. Drizzle on the salad dressing and toss to coat.
Amount Per Serving: Calories: 959Total Fat: 64gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 72mgSodium: 661mgCarbohydrates: 58gFiber: 17gSugar: 16gProtein: 54g
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