Thai Chopped Chicken Salad
Makes 3 servings
Macros: 418 cal, fat 21g, carbs 26, protein 40g, fibre 8g
For the Salad:
1 1/2 cups shredded green cabbage*
1 1/2 cups shredded purple cabbage*
1 cup shredded carrots*
1 red bell pepper, diced
1/2 cup diced cucumber
2 cups shredded chicken, from a rotisserie chicken or about 1 pound of boneless, skinless chicken breast or thighs
1/2 cup roughly chopped cilantro
1/4 cup sliced green onions1/4 cup crushed peanuts, for garnish
For the Peanut Dressing:
1/4 cup natural peanut butter
2 tablespoon coconut aminos
2 tablespoons water
1 tablespoon lime juice
2 teaspoons honey
1 teaspoon sesame oil
Pinch crushed red pepper flakes
For the peanut dressing: blend all ingredients until smooth.
For the salad, add all ingredients but crushed peanuts to a large bowl and toss to combine, then drizzle the peanut dressing over top and toss again. Top with crushed peanuts and serve. If you are planning to eat later, leave the dressing on the side and pour it over when you are ready to eat so that the cabbage doesn't get soggy. This will last for 4-5 days in the refrigerator.
You can use 4 cups of coleslaw blend in place of the shredded cabbage and carrots for this recipe!
You can substitute sunbutter, almond butter, or cashew butter in place of the peanut butter, if desired.
For a vegetarian salad, substitute the chicken with chickpeas, or another favourite vegetarian protein!