Ingredients
For the Salad
- 1.5 lbs chicken breast
- 1/2 TBS avocado oil, for cooking chicken
- salt & pepper for chicken
- 8 cups chopped romaine
- 1 large red bell pepper, chopped
- 1 cup shelled edamame
- 1 cup shredded red cabbage, diced
- 2 orange carrots, shredded (I used vegetable peeler)
- 1/2 cup cashew pieces
- 1 large avocado, sliced
- wonton toppers (optional)
Thai Peanut Dressing
- 1/3 cup peanut butter
- 3 TBS coconut aminos (soy sauce or tamari)
- 2 TBS honey or maple syrup
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp minced garlic
- 1 tsp ginger paste or 1 tsp freshly grated ginger
- juice of 1 lime
- 2 TBS non-dairy milk or water
- 1/2 tsp Sriracha, (optional – to taste for some heat)
Instructions
- Prepare the chicken: Heat cast iron skillet or grill pan over medium heat. Once pan is hot, add about 1/2 tablespoon of oil. Trim any extra fat off chicken breast. Season chicken with salt & pepper; cook on one side for 3-4 minutes before flipping to other side and cooking through. Cook until middle is no longer pink or internal temperature is 165ºF. Place on cutting board and slice chicken.
- Prepare the salad: In large bowl add all ingredients for salad, except avocado and wontons. Toss with tongs to mix salad together well.
- Make the dressing: add all ingredients into small blender or food processor. Process until smooth – add milk or water 1 TBS at a time if thinner consistency is desired.
- Portion out salad for desired servings and sliced avocado and wontons if using. Top with grilled chicken and drizzle with Thai peanut dressing. Enjoy!
Recipes Notes:
Store leftover dressing in covered container in fridge up to 1 week.
This salad is great for meal prep! Portion out salad into individual containers for easy packed lunch or dinner salad.
VEGETARIAN SUB: Feel free to sub chicken for tempeh or organic tofu.
Nutrition Information:
- Serving Size: 1/6th with dressing
- Calories: 415
- Sugar: 12
- Sodium: 383
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 35
- Cholesterol: 65