Thai-Style Chicken Salad

A filling, low-carb salad, and full of delicious crunchy things like cabbage, broccoli, and peanuts then tossed in a creamy peanut sauce dressing. This Thai-style chicken salad is best served cold or room temperature for lunch or dinner.

Ingredients

Chicken Breast, cooked, shredded

2Tbsp

ChoppedPeanuts

1/2cup

ShreddedGreen Cabbage

1/2cup

Red Cabbage

4Tbsp

ChoppedBroccoli

2Tbsp

SlicedScallionsgreen parts only

2Tbsp

ChoppedFresh Cilantro

Cucumber, diced

Lime, juiced1 Tbsp of juice

2Tbsp

Peanut Butteror Nut Butter of Choice

1Tbsp

Soy Sauceor Coconut Aminos

1tsp

Sesame Oil

1/4tsp

Sriracha

Nutrition Per Serving

Calories

307

Fat

17.4 g

Protein

26.0 g

Carbs

17.2 g

Cooking Instructions

step 1

In a blender or food processor, combine the Peanut Butter (2 Tbsp), Soy Sauce (1 Tbsp), Sesame Oil (1 tsp), and Sriracha (1/4 tsp) until smooth. If its too thick, add a small splash of hot water.

step 2

To assemble the salad, add the Chicken Breast (1), Peanuts (2 Tbsp), Green Cabbage (1/2 cup), Red Cabbage (1/2 cup), Broccoli (4 Tbsp), Scallions (2 Tbsp), Fresh Cilantro (2 Tbsp), and Cucumber (1) to a large bowl. Toss with peanut sauce and juice of the Lime (1) and serve immediately.