COCONUTTY PEANUT CHICKEN CHOPPED SALAD

Salad
Written By Lisa Maloy

The end of summer is nearing so I need to get all the fresh crisp salads in that I can! This blend of peanuts and coconut are so incredibly full of flavor you will eat the whole bowl!

INGREDIENTS

  • 1lb shredded chicken breast (cook ahead)

  • Sauce

  • 1/2 cup reduced peanut butter 

  • 1 cup canned lite coconut milk

  • 3 tbsp Sriracha

  • 1 tbsp ground ginger

  • 2 tsp coconut sugar

  • 1 tbsp minced garlic

  • juice from 1 lime

  • water as needed for a thinner sauce

  • Salad

  • 4 large Romaine lettuce leaves

  • 1/2 medium chopped red/purple cabbage

  • 1 sliced red bell pepper

  • 1/2 medium green onion

  • 1 medium grated carrot

  • ¼ cup cilantro

  • Garnish

  • crushed peanuts

  • fresh cilantro

DIRECTIONS

Mix together the ingredients for the sauce in a bowl.  Season to taste with lime juice and ginger.  Add tablespoons of water to the sauce if it is too thick.  Place the sauce in an airtight container.

Cook your chicken ahead of time and cut into chunks. 

On another cutting board or sheet,  add the ingredients for the salad.  Using a knife, chop up the entire salad together, continually mixing the salad after each chop.

Add the ingredients to a large bowl for the salad and the chopped chicken.  Toss everything together. 

Dig in!

MACROS

Serving: 4

Calories 400 cal 

Carbohydrates 26g 

Protein 38g 

Fat: 18g

Sodium: 480mg 

Fiber: 5g 

Sugar: 9g 

Lisa Maloy
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