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–+ servings

Thai-Inspired Coconut & Peanut Chicken Chopped Salad

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SERVINGS 4
Course Dinner, Lunch, Salad
Cuisine American, Americana, Indian
Servings 4
Calories 314 kcal

Ingredients
 

Protein

  • 16 oz chicken breasts Cubed

Sauce

  • 1/2 cup PB2 powder
  • 1 cup unsweetened organic lite coconut milk canned
  • 3 tablespoons sriracha
  • 1 tablespoon ginger fresh
  • 2 teaspoons honey
  • 1 tablespoon garlic minced
  • 1 tablespoon lime juice
  • water

Salad

  • 2 cups romaine lettuce chopped
  • 1/2 medium purple cabbage chopped
  • 1 medium bell pepper sliced
  • 1/2 medium red onion or green onion
  • 1 medium carrots grated
  • 1/4 cup crushed peanuts OPTIONAL
  • cilantro

Instructions
 

  • Mix together the ingredients for the sauce in a bowl. Season to taste with lime juice and ginger. Add tablespoons of water to the sauce if it is too thick. Place the sauce in an airtight container.
  • Thai-inspired Coconut & Peanut Chopped Salad
  • Marinade Chicken in Soy Sauce Low Sodium for approx 30 mintues then place in oven 350 degrees for approx 30 or until cooked to temp
  • On another cutting board or sheet, add the ingredients for the salad. Using a large chef’s knife, chop up the entire salad together, continually folding the salad after each chop.
  • To a large bowl, add the ingredients for the salad and the Chicken. Toss everything together.
  • For meal prep, keep the salad separate from the sauce. For meal time, pour a few tablespoons over the salad in a large bowl and toss everything together.
  • Thai-inspired Coconut & Peanut Chopped Salad
  • Garnish and enjoy!

Nutrition

Calories: 314kcalCarbohydrates: 27gProtein: 34gFat: 10gSaturated Fat: 1gTrans Fat: 1gCholesterol: 73mgSodium: 590mgPotassium: 1110mgFiber: 8gSugar: 13gVitamin A: 6799IUVitamin C: 113mgCalcium: 106mgIron: 2mg
Keyword ginger, lunch, pad thai, peanut, plant protein, salad, Thai
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