Souper Salad Meal Prep – Chicken Chowder & Kale Salad
CHEAP CHICKEN CHOWDER
Ingredients for 4 servings
- 3/4 lb cooked white chicken meat, pulled apart or chopped
- 1 tablespoon olive oil
- 2/3 cup onion, chopped
- 1 celery stalk, chopped
- 1 tablespoon fresh rosemary, chopped (OR 1 1/2 teaspoons dried rosemary)
- 3 sprigs fresh thyme (2 teaspoons dried thyme)
- 2 cups no-salt added chicken broth (or stock)
- 1 can (13.5 fl oz) lite coconut milk
- 10 oz raw cauliflower florets
- 3/4 cup frozen corn
- 3 tablespoons arrowroot flour
- 1/2 cup (white) shredded cheddar, optional
- sea salt & pepper to taste
Steps
Step 1
Set a skillet on medium heat. Once hot, add oil, onion, celery, rosemary and thyme. Stir and cook until the onions turn slightly brown and the oil is fragrant, about 3 – 5 minutes.
Step 2
Pour in the chicken broth and lite coconut milk. Bring to a light simmer, then add raw cauliflower florets and chopped chicken. If you’re in a pinch for time, you can use frozen cauliflower but just add that at the END of the recipe along with the corn. You’ll cook long enough to thaw and cook the cauliflower through. Stir, reduce the heat to low-medium, then cover and cook for about 15 minutes.
Step 3
Fold in the frozen corn. In a small bowl, add a few tablespoons of the broth to arrowroot starch, stir it up then add to the chowder. Quickly stir, season to taste with sea salt & pepper and then remove from the heat to slightly cool and thicken.
Step 4
If desired, top off individual servings with cheddar cheese.
Kale Salad With Peanut Dressing
Ingredients for 4 servings
- 3 cups shredded kale
- 1 cup shredded (red) cabbage
- 1 (red) bell pepper, chopped
- 1/3 cup shredded or matchstick carrots
- Dressing
- 3 tablespoons peanut butter (or your choice of nut/seed butter)
- 2 tablespoons lite coconut milk
- 1 tablespoon water
- 1 tablespoon rice vinegar
- 1 tablespoon agave (or honey)
- 1 tablespoon sriracha
- fresh lime to taste
- red pepper flakes for garnish and added heat
Steps
Step 1
In a large bowl, toss the ingredients together for the salad.
Step 2
In a small bowl, mix together the ingredients for the dressing. Season to taste with sriracha, water, vinegar and lime. Separate the dressing into 4 small containers.