Thai Chicken Salad
A healthy twist on my favorite chicken satay dish at Thai restaurants. Easy and great for meal-prep!
Equipment
- cutting board
- Knives
- salad bowls
- Forks
- Measuring cups and spoons
- whisk
- prep bowls
Ingredients
Salad Ingredients
- 8oz shredded chicken breast about 1.5 cups or so. Add more if desired.
- 7-8 handfuls greens of choice romaine, green leaf, green cabbage, etc.
- ½ cup red cabbage, thinly sliced
- ½ cup shredded carrots
- ½ red pepper, thinly sliced
- ⅓ cup green onions, chopped or 2 whole green onions, chopped
- ½ cup cilantro, chopped
- 2 tbsp chopped peanuts
Peanut Dressing
- ¼ cup peanut butter natural is best, no added oils or sugars!
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 2 tbsp water more to thin the dressing if desired
- 1 tsp sesame oil
- 1 tsp honey
- dash of salt and pepper
Instructions
- Chop and prepare all the veggies and greens into separate piles or bowls. Once chopped, equally divide the veggies in two salad bowls. Set aside.
- Make the sauce by combining all ingredients in a small mixing bowl and whisking until smooth. Add additional water to to thin out the dressing if desired. Sprinkle in additional coconut aminos, honey, lime, or salt and pepper as desired.
- If you prefer, mix a little of the peanut dressing into the chicken first and then add it to the salad before adding the dressing over top of the salad. If not, add the uncoated chicken to the salad and then drizzle the dressing over the bowls until evenly coated. Sprinkle with peanuts and extra cilantro if desired. Enjoy!