Thai Chopped Chicken Salad with Peanut Sauce
Ingredients
8 ozs Chicken Breast (skinless and boneless)
1/8 tsp Chili Powder
1/8 tsp Smoked Paprika
1/8 tsp Sea Salt
3 tbsps All Natural Peanut Butter
1 tbsp Coconut Aminos
1 tsp Raw Honey
1 tbsp Lime Juice
1 Garlic (clove, minced)
1 tsp Ginger (minced)
2 tbsps Water
3 cups Green Cabbage (chopped)
2 Carrot (shredded)
1/2 Red Bell Pepper
1/2 Mango (cubed)
3 stalks Green Onion (chopped)
Directions
Add the chicken to a small bowl and season with chili powder, smoked paprika and sea salt. In a skillet over medium heat, cook the chicken on both sides until cooked through, approximately 8 to 10 minutes. Remove, let cool slightly and then shred with two forks.
In a blender, add the peanut butter, tamari, honey, lime juice, garlic, ginger and water. Blend until smooth and creamy.
In a large bowl, add the cabbage, carrots, pepper, mango and green onions. Add the shredded chicken to the bowl and toss with the dressing. Serve and enjoy!
Notes
Leftovers. Store salad and dressing separately in sealed containers in the refrigerator for up to three days.
Nut-Free. Use sunflower seed butter instead of peanut butter.
More Flavor. Add chili flakes to the sauce for heat.
Additional Toppings. Add chopped cilantro, crushed peanuts and/or sesame seeds.
Make it Vegan. Omit the chicken and use cooked tofu or chickpeas instead.
