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Sheri’s Thai Chopped Chicken Salad with Peanut Sauce

Sheri's Thai Chopped Chicken Salad with Peanut Sauce

Servings 1 people1

Ingredients
  

  • 4 ozs Chicken Breast (skinless and boneless)
  • 1/16 tsp Chili Powder
  • 1/16 tsp Smoked Paprika
  • 1/16 tsp Sea Salt
  • 1 tbsp All Natural Peanut Butter
  • 1 tsp Soya Sauce
  • 1/3 tsp Stevia Powder
  • 1/3 tsp Lime Juice
  • 1/3 tsp Ginger (minced)
  • 2 tsps Water
  • 1/2 cup Green Cabbage (chopped)
  • 1/4 Carrot (shredded)

Instructions
 

  • 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, soya sauce, stevia, lime juice, ginger and water. Blend until smooth and creamy.
  • In a large bowl, add the cabbage, and carrots. Add the shredded chicken to the bowl and toss with the dressing. Serve and enjoy!

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