Thai Salad with Chicken and Lime Peanut Dressing
This healthy Thai salad is an entire meal, with fresh, colorful vegetables, juicy chicken, and a flavorful dressing.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
FOR THE SALAD:
- ½ head cabbage (shredded)
- 4 carrots (shredded)
- 1 small red onion (sliced thinly)
- 1 cucumber (cut into matchsticks)
- 2 ribs celery (sliced thinly)
- 1 ½ cups frozen shelled edamame
- 2 boneless skinless chicken breasts
- salt & pepper
- olive oil (for cooking the chicken)
- 1 avocado
- ½ cup roasted peanuts (chopped)
Start by prepping all the vegetables. Shred the cabbage and carrots (if you have one, use the slicing blade of your food processor for the cabbage and the shredding blade for the carrots. If not, you can also just cut them with a knife). Slice the onion, cucumber, and celery. Put all the vegetables into a bowl.
Fill a large bowl with cold water and ice. Then blanch your edamame by bringing a small pot of water to a boil, adding the edamame and cooking for 90 seconds. Shock it by putting the cooked edamame into the ice water. Drain and add to the rest of the salad ingredients.
Split each chicken breast in half so that you have 2 thinner halves. This will help the chicken cook faster. Season the chicken with salt and pepper.
Heat a pan with some olive oil and sear the chicken for a few minutes on each side, until they’re cooked through. Set aside.
Make the dressing by combining all the dressing ingredients in a food processor (or just chop everything up by hand and whisk it all together in a bowl).
Drizzle some of the dressing on the salad and top with slices of chicken, sliced avocado, and chopped roasted peanuts.
Calories: 595kcal | Carbohydrates: 35g | Protein: 30g | Fat: 41g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 606mg | Potassium: 1540mg | Fiber: 15g | Sugar: 12g | Vitamin A: 10776IU | Vitamin C: 63mg | Calcium: 166mg | Iron: 4mg