When I say cooking “colorfully”, this salad is exactly what I mean; just look at it. In fact, there have been many salads in my life that have come and gone. This one is here to stay! In many salads (at least the ones that I can stand to eat), there’s a balance. The balance is between the “good stuff” (the protein, lettuce, other greens, peas, carrots), and the dressing that – let’s face it – all salad haters drench their veggies in. With this salad in particular, I found a beautiful healthy balance between the two that doesn’t negate the nutritional factor.
This lunch is low carb. This means it’s perfect for at work lunches that aren’t too heavy. (Is it just me or do starchy-carby lunches make you super sleepy too?)
Keep the ratio of chicken to salad pretty high – I found that adding more chicken makes this a far more substantial meal and will help you avoid unhealthy snacking throughout the rest of the day! (Those darned vending machines!!)
Why is this called “Thai” salad? The peanut dressing is very reminiscent of Thai flavors and works beautifully with chicken!
Variations on this Salad
Are you vegetarian? I’ve for the perfect solution: Mixed beans. Beans are an excellent source of plant protein. Toss cooked beans in the peanut butter marinade and heat lightly in a pan before tossing it into the salad.
– Spiralized zucchini is an awesome way to substitute the cabbage!
However you choose to make this, remember that the dressing is the star! Add spice, or a tangier flavor by adding more lime. My recipe is just a jumping off point for all your creative additions! Happy Chowing!
A deliciously fresh salad full of Thai Peanut-y flavor, grilled chicken, and tons of nutrients!
- For the Salad:
- 2 cup napa cabbage
- 3/4 cup red kraut (red cabbage)
- 1 cup iceberg lettuce
- 1/2 cup matchstick carrots
- For the Dressing:
- juice of half a lime
- 2 1/2 tablespoons of smooth peanut butter
- 2 tablespoons of sweet soy sauce
- 1 teaspoon honey
- 1 tablespoons rice vinegar
- 1/2 teaspoon cayenne pepper
- For the Chicken:
- 1 teaspoon vegetable oil
- 1 large chicken breast
- 1 teaspoon of toasted sesame seeds
- In a small bowl, whisk together all the dressing ingredients.
- Heat a grill pan over medium low heat and brush with oil. Brush a tablespoon of the peanut butter dressing on one side of the chicken breast and place on the hot grill pan - dressing smothered side down.
- Brush another tablespoon of the dressing on top of the chicken. Cook on each side for 3-4 minutes. Remove the grilled chicken breast from the grill pan and rest for 5 minutes. Chop into bite sized pieces or strips.
- In a large bowl, toss all the salad ingredients together. Add in the cooled chicken, and then drizzle the entire salad with the remainder of the peanut butter dressing. Toss to coat evenly. Garnish with toasted sesame seeds.