Thai Chicken Crunch Salad

Makes 4 servings.

Ingredients:

  • 2 boneless, skinless chicken breasts-cooked and chopped
  • 1/2 Napa cabbage or any greens of choice, thinly sliced
  • 1/4 small red cabbage, thinly sliced
  • 2 medium carrots, grated
  • 3 green onion, thinly sliced
  • 1/4 cup chopped cilantro
  • 2 Tbsp. roasted almonds, crushed

Thai-dressing:

  • 1 lime, juiced
  • 3 Tbsp. natural peanut butter
  • 2 Tbsp. low-sodium soy sauce
  • 3 tsp agave nectar (or honey)
  • 1 Tbsp. Ginger Root, Grated
  • 2 Garlic Cloves, Minced
  • 2 tsp rice vinegar

Directions

In a small bowl, combine the lime juice, peanut butter, soy sauce, agave, rice vinegar, ginger and garlic. Whisk thoroughly. In a large salad bowl, combine all the veggies and chicken breast. Toss with the dressing. Garnish with the roasted almonds. Serve.

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