Healthy Thai Chicken Salad (for 1!)
Packed full of protein and good-for-you veggies, this flavorful and filling salad packs quite a nutritious punch.
Servings
Ingredients
Salad
- 1 cup coleslaw cabbage mix
- 1 cup shredded chicken abt 4 oz
- ½ cup cooked cooled quinoa
- 1 green onion chopped
- ¼ cup edamame
- 2 tablespoons chopped cilantro
- ¼ cup diced cucumber or celery
- lime optional, to squeeze over finished salad
- 1 tablespoon chopped cashews or peanuts
Dressing
- 1 tablespoon creamy peanut butter PB2, or tahini would be good too
- 1 tablespoon rice vinegar
- 1 teaspoon olive oil try our yummy garlic oil!
- 1 teaspoon agave or honey
- 1 teaspoon soy sauce
- sriracha optional, if you like some heat
Instructions
- Combine cabbage, chicken, quinoa, onion, edamame, cilantro, and cucumber.
- Whisk together dressing ingredients and toss with salad. Top with chopped nuts and serve with a squeeze of lime juice.
Notes
- Because this salad is cabbage based, it actually stores pretty well without getting wilted. Store finished salad in an airtight container in the refrigerator and enjoy within 24 hours for best results.
- This is a good sized salad (that's not all of it shown in my bowl). And with not only vegetables, but plenty of chicken, and whole grains from the quinoa, it actually fills you up.
- If you’re used to salads drenched in dressing, this might be new for you. It’s just a light coating, but enough to give everything plenty of flavor, without drowning the good-for-you stuff.
Nutrition
Calories: 536kcal, Carbohydrates: 24g, Protein: 64g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Cholesterol: 160mg, Sodium: 1156mg, Potassium: 965mg, Fiber: 5g, Sugar: 12g, Vitamin A: 321IU, Vitamin C: 44mg, Calcium: 108mg, Iron: 4mg
Calories: 536kcal
Cost: $5
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