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Hi-Protein Thai Almond Chicken Summer Salad

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 363
Protein 46g
Fat 13g
Carbs 17g
Total Time

Hi-protein, low-carb never looked and tasted so good. Here is my spin on a popular Thai-inspired salad recipe. Hands down, this is my new favorite go-to salad for the summer!

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Hi-Protein Thai Almond Chicken Summer Salad

Ingredients

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
  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.
  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.
  3. Chop up the chicken breasts, bok chot and mint.
  4. In a large bowl, add the ingredients for the salad plus the (cooled and cooked) chopped chicken breasts.  Mix together.
  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.**
  6. Garnish with cilantro, shaved almonds and sliced red chile peppers.
  7. Enjoy!

Approximate macros for 1 of 4 servings:

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Calories
363
Protein
46g
Fat
13g
Carbs
17g
Sodium
-
Fiber
6g
Sugar
11g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.