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Sheri’s Thai Chopped Chicken Salad with Peanut Sauce

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Sheri's Thai Chopped Chicken Salad with Peanut Sauce
Instructions
  1. 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.
  2. In a blender, add the peanut butter, soya sauce, stevia, lime juice, ginger and water. Blend until smooth and creamy.
  3. In a large bowl, add the cabbage, and carrots. Add the shredded chicken to the bowl and toss with the dressing. Serve and enjoy!
Recipe Notes

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 Flavor: 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.

 

 

NUTRITION

amount per serving

 

Calories............257

Fat......................11g

Carbs.................11g

Fiber...................03g

Sugar..................04g

Protein..............30g

Sheri’s Coconut Chicken Soup Bariatric Edition

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Sheri's Coconut Chicken Soup Bariatric Edition
Instructions
  1. In a shallow dish, add the chicken breast and season with thyme, onion powder, half the sea salt and half the avocado oil.
  2. In a dutch oven, over medium heat, add the remaining avocado oil along with the onion and celery and cook for 5 minutes. Add the garlic and cook for 1 minute more. Add the chicken to the pot and brown on all sides, about 5 to 7 minutes.
  3. Add the broth and lower the heat to medium-low and let it simmer for about 10 minutes. Remove the chicken and shred it using two forks. Return to the pot along with the coconut milk, lime juice and remaining sea salt and stir to combine.
  4. Divide the chicken into bowls and top with arugula and avocado. Enjoy!
Recipe Notes

Leftovers: Refrigerate in an airtight container for up to three days.

More Flavor: Add mushroom powder to season the chicken. Top with chili flakes for

more spice.

Additional Toppings: Serve with tortilla chips for dipping.

 

NUTRITION

Amount per serving

Calories.....392

Fat...............28g

Carbs.........10g

Fiber............4g

Sugar...........3g

Protein........25g

Creamy Cilantro Dressing

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Creamy Cilantro Dressing
Add yogurt, cilantro, lime juice, stevia and sea salt to the bowl of a food processor. Blend until smooth. Add water to thin the consistency of the dressing if necessary. Season with additional salt or lime juice if needed. Transfer to an airtight jar or container and refrigerate until ready to use.
Prep Time 5 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Servings
people
Ingredients
Recipe Notes

Leftovers: Refrigerate in an airtight container for up to five days.

Serving Size: One serving is approximately two tablespoons of dressing.

More Flavor: Add roughly chopped jalapeno pepper for a spicy dressing.

Make Vegan: Use coconut or cashew based yogurt instead of Greek yogurt.

 

 

Calories...16

Fat..............0g

Carbs........2g

Fiber......... 0g

Sugar.........1g

Protein......2g