Chat with us, powered by LiveChat

Sheri’s Thai Chopped Chicken Salad with Peanut Sauce

Print Recipe
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