Makes 2 Servings
Macros: 282 Cal, Fat 11g, Carbs 26g, Fibre 6g, Protein 24g
151g Chicken Breast (skinless and boneless)
1/16 tsp Chili Powder
1/16 tsp Smoked Paprika
1/16 tsp Sea Salt
2 Tbsps All Natural Peanut Butter
2 tsps Tamari
2/3 tsp Raw Honey
2 tsps Lime Juice
2/3 Garlic (clove, minced)
2/3 tsp Ginger (minced)
1 1/3 Tbsps Water
2 cups Green Cabbage (chopped)
1 1/3 Carrot (shredded)
1/3 Red Bell Pepper
1/3 Mango (cubed)
2 Stalks Green Onion (chopped)
Add the chicken to a small bowl and season with chili powder, smoked paprika and sea salt. In a skillet over medium heat, cook the chicken on both sides until cooked through, approximately 8 to 10 minutes. Remove, let cool slightly and then shred with two forks.
In a blender, add the peanut butter, tamari, honey, lime juice, garlic, ginger and water. Blend until smooth and creamy.
In a large bowl, add the cabbage, carrots, pepper, mango and green onions. Add the shredded chicken to the bowl and toss with the dressing. Serve and enjoy!
Leftovers: Store salad and dressing separately in sealed containers in the refrigerator for up to three days.
Nut Free: Use sunflower seed butter instead of peanut butter.
More Flavour: Add chili flakes to the sauce for heat.
Additional Toppings: Add chopped cilantro, crushed peanuts and/or sesame seeds.
Make it Vegan: Omit the chicken and use cooked tofu or chickpeas instead.