Thai Chicken Salad
Equipment
- 1 bowl big
- 1 bowl small
- 1 cutting board
- 1 Knife
Ingredients
Salad:
- 1 cup carrots shredded
- 4 cups cabbage shredded
- 1 red bell pepper thinly sliced
- 1 bunch cilantro finely chopped
- 2 cups shredded chicken canned will work
Dressing:
- 1/4 cup peanut butter
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. lime juice
- 1 tsp garlic minced
- 2 Tbsp. oil
- 2 Tbsp. honey
- water for desired consistency
Optional: crushed peanuts to top
Instructions
- Prepare a clean workstation and wash hands.
- Wash all produce before chopping. Prepare the produce as described above and place in a large bowl.
- In a separate bowl, whisk together the dressing ingredients. Add water 1 Tbsp. at a time until you reach your desired consistency (should be thicker, but still can be pored). Add shredded chicken to the dressing and mix to coat.
- Add the dressing and chicken to the prepared vegetables and toss to coat. Add crushed peanuts to top and serve.
Nutrition Facts
Thai Chicken Salad
Amount per 1 Serving
Calories
347
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
53
mg
18
%
Sodium
425
mg
18
%
Carbohydrates
20
g
7
%
Fiber
4
g
17
%
Sugar
13
g
14
%
Protein
23
g
46
%
Calcium
63
mg
6
%
Iron
2
mg
11
%
Potassium
587
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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