Author:
Kevin Curry
Hi-Protein Thai Almond Chicken Summer Salad
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Hi there, food lovers! Are you craving for some delicious salad recipes today? Are you looking for a satisfying summer salad that you can make for dinner? Today, I will be sharing a uniquely flavorful summer salad recipe.
We, especially those on a vegan or keto diet, are familiar with various types of salads. A diet can be very restricting to what we can and cannot eat.
There are plenty of salads that we already know about: Caesar, caprese, orzo, cobb, kale, broccoli, chicken, and wedge salad. Do you also know some refreshing summer salads which are perfect for this season? Cucumber salad, tomato salad, corn salad, and potato salad are perfect for this weather and fruit salad makes a great summer dessert.
You do not need to worry because we have an easy to prepare dinner recipe for you. These are some of the ingredients you need: cilantro, red chilli pepper, almonds, chicken breast, honey, olive oil, broccoli, and blue cheese for an extra flavourful taste.
You will also be needing a large bowl and a whisk to mix all the ingredients. If you do not like spicy food, you can use bell pepper to add a bit of color and flavor to your salad. You can also search for some other alternative spices.
Continue to scroll down to see the recipe as well as the complete list of ingredients for the salad dressing. With this recipe, you can continue to eat healthy while still be able to enjoy a delicious meal.
I hope you discovered a new and refreshing salad that you can easily incorporate into your diet plan. Kindly continue to support my page and leave any comments or suggestions below. Share this recipe with others so that they can enjoy it, too. Bon appetit! Thank you and have a nutritious day!
Hi-Protein Thai Almond Chicken Summer Salad
Ingredients
Substitution
Note
Ingredients for 4 large servings:
- 1.5 lb raw chicken breasts
- Salad
- 5 cups (425g) broccoli slaw (mixture of broccoli, cabbage and carrots)
- 2 clusters baby bok choy
- 1/3 cup chopped mint
- Almond Sauce
- 5 tablespoons raw almond butter (no salt added, best to purchase the kind with oil in it)
- 3 tablespoons Bragg Liquid Aminos (or coconut aminos or low sodium soy sauce)
- 2 tablespoons rice vinegar
- juice from 1/2 lime (or whole lime if an extra tangy flavor is desired)
- 1 tablespoon raw organic honey
- pinches of red pepper flakes (as needed or desired for heat)
- tablespoons of water if needed to make the sauce thinner
- Garnish
- shaved almonds
- cilantro
- red chile pepper
Steps
Step 1
Spray a nonstick skillet with coconut oil and set on medium heat. Toss in the chicken breasts without seasoning since the flavor will come from the salad and the almond dressing. Once the chicken breasts are completely cooked, set them aside and allow them to cool down a bit.
Step 2
Combine all the ingredients for the almond sauce together in a bowl and whisk together. Add a few tablespoons of water, if needed in order to make the sauce thinner.
Step 3
Chop up the chicken breasts, bok chot and mint.
Step 4
In a large bowl, add the ingredients for the salad plus the (cooled and cooked) chopped chicken breasts. Mix together.
Step 5
Divide the salad mixture into four equal servings. For each serving add one-fourth of the almond sauce. **TIP: if this is for meal prep or to be eaten later, only add the sauce to the salad when you are going to eat it.**
Step 6
Garnish with cilantro, shaved almonds and sliced red chile peppers.
Step 7
Enjoy!
Approximate macros for 1 of 4 servings:
Hi-Protein Thai Almond Chicken Summer Salad
Kevin Curry
Ingredients for 4 large servings:
- 1.5 lb raw chicken breasts
- Salad
- 5 cups (425g) broccoli slaw (mixture of broccoli, cabbage and carrots)
- 2 clusters baby bok choy
- 1/3 cup chopped mint
- Almond Sauce
- 5 tablespoons raw almond butter (no salt added, best to purchase the kind with oil in it)
- 3 tablespoons Bragg Liquid Aminos (or coconut aminos or low sodium soy sauce)
- 2 tablespoons rice vinegar
- juice from 1/2 lime (or whole lime if an extra tangy flavor is desired)
- 1 tablespoon raw organic honey
- pinches of red pepper flakes (as needed or desired for heat)
- tablespoons of water if needed to make the sauce thinner
- Garnish
- shaved almonds
- cilantro
- red chile pepper
-
Spray a nonstick skillet with coconut oil and set on medium heat. Toss in the chicken breasts without seasoning since the flavor will come from the salad and the almond dressing. Once the chicken breasts are completely cooked, set them aside and allow them to cool down a bit.
-
Combine all the ingredients for the almond sauce together in a bowl and whisk together. Add a few tablespoons of water, if needed in order to make the sauce thinner.
-
Chop up the chicken breasts, bok chot and mint.
-
In a large bowl, add the ingredients for the salad plus the (cooled and cooked) chopped chicken breasts. Mix together.
-
Divide the salad mixture into four equal servings. For each serving add one-fourth of the almond sauce. **TIP: if this is for meal prep or to be eaten later, only add the sauce to the salad when you are going to eat it.**
-
Garnish with cilantro, shaved almonds and sliced red chile peppers.
-
Enjoy!
Nutrition per serving
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!