Asian Chicken Salad with Peanut Dressing
Craving a salty & slightly sweet salad for lunch? We’ve got you covered. If you’re looking to lose weight, add more chicken and maybe leave out the honey in this recipe.
1 1/2 cup of iceberg lettuce, chopped
1 1/2 cup of romaine lettuce, chopped
1/2 cup shredded green cabbage
1/2 cup shredded purple cabbage
2 Tbsp green onions, chopped
2 Tbsp red onion, diced
2 radishes, sliced
1 carrot, shredded
1 jicama, chopped
2 tbsp sesame seeds
2 Tbsp cilantro, finely chopped
1/2 cup broccoli sprouts
12 oz organic chicken (from a whole roasted chicken—I pre-bought one at Whole Foods)
1 oz peanuts
Peanut sauce dressing:
¼ cup smooth peanut butter
3 tablespoons reduced-sodium tamari or soy sauce
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
½ lime, juiced (about 1 ½ tablespoons)
Pinch of red pepper flakes
1 Tbl. Avocado oil (optional, nutrition is without it)
For the salad, mix all ingredients together.
Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up).
Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water or avocado oil.
Macros: 29% Protein 💪 43% Fat 🥑 27% Carbs