THAI CHICKEN SALAD
Meal prep idea
Serving: 3 Prep time: 15 minutes Cook time: 0 Minutes
Estimated nutrition per serving:
Calories 461 kcal
Fat 22.4g
Protein 44g
Total Carbs 24g
Fiber 6.1g
Sugar 12.8g
Sodium 471mg
Ingredients:
- 1 1/2 cups each of shredded green and purple cabbage
- 1 cup of shredded carrots
- 1 diced red bell pepper
- 1/2 of a diced cucumber
- 2 cups of shredded chicken (about 1 pound of boneless, skinless chicken or chicken thighs)
- 1/2 cup of roughly chopped cilantro
- 1/4 cup of sliced green onions
- 1/4 cup of crushed peanuts
- 1/4 cup of natural peanut butter
- 2 tablespoons of coconut aminos
- 1 tablespoon of lime juice
- 2 teaspoons of honey
- 1 teaspoon of sesame oil
- Pinch of crushed red pepper flakes
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1. Shred the Chicken – shred 2 cups worth of chicken breast.
2. Dice the Bell Pepper – dice the bell pepper into ¼ inch pieces.
3. Shred the Cabbage – shred about 1½ cups of both the purple and green cabbage.
4. Chop the Cilantro – give half the head of cilantro a rough chop!
5. Slice the Green Onions – thinly slice the green onions and…
6. Dice the Cucumber – …dice half a cucumber into ¼ inch chunks.
7. Make the Peanut Dressing – blend together the peanut butter, coconut aminos, water, lime juice, honey, sesame oil, and crushed red pepper flakes until smooth.
8. Assemble – toss together the cabbage, carrots, bell pepper, cucumber, chicken, cilantro, and green onions, and then divide evenly between 3 meal prep containers. When you’re ready to enjoy your salad, top with the peanut dressing!