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Author:
Kevin Curry
Thai-inspired Coconut & Peanut Chopped Salad
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Thai-inspired Coconut & Peanut Chopped Salad
Ingredients for 4 servings
Substitution
Note
- 1lb chopped Rotisserie chicken meat, NO skin
- Sauce
- 1/2 cup natural peanut butter (or powdered peanut butter to further reduce calories)
- 1 cup canned lite coconut milk
- 3 tablespoons Sriracha
- 1 tablespoon fresh ginger
- 2 teaspoons coconut sugar
- 1 tablespoon garlic, minced
- juice from 1 lime
- water as needed for a thinner sauce
- Salad
- 4 large Romaine lettuce leaves
- 1/2 medium red/purple cabbage, chopped
- 1 red bell pepper, sliced
- 1/2 medium red onion (or green onion)
- 1 medium carrot, grated
- 3 sprigs of cilantro
- Garnish
- crushed peanuts (OPTIONAL)
- fresh cilantro
Steps
Step 1
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.
Step 2
Peel the skin off the Rotisserie chicken and add white meat to a cutting board. Chop up the meat into small pieces, about 1/2-inch.
Step 3
On another cutting board or sheet, add the ingredients for the salad. Using a large chef’s knife, chop up the entire salad together, continually folding the salad after each chop.
Step 4
To a large bowl, add the ingredients for the salad and the chopped chicken. Toss everything together.
Step 5
For meal prep, keep the salad separate from the sauce. For meal time, pour a few tablespoons over the salad in a large bowl and toss everything together.
Step 6
Garnish and enjoy!
Thai-inspired Coconut & Peanut Chopped Salad
Kevin Curry
INGREDIENTS
- 1lb chopped Rotisserie chicken meat, NO skin
- Sauce
- 1/2 cup natural peanut butter (or powdered peanut butter to further reduce calories)
- 1 cup canned lite coconut milk
- 3 tablespoons Sriracha
- 1 tablespoon fresh ginger
- 2 teaspoons coconut sugar
- 1 tablespoon garlic, minced
- juice from 1 lime
- water as needed for a thinner sauce
- Salad
- 4 large Romaine lettuce leaves
- 1/2 medium red/purple cabbage, chopped
- 1 red bell pepper, sliced
- 1/2 medium red onion (or green onion)
- 1 medium carrot, grated
- 3 sprigs of cilantro
- Garnish
- crushed peanuts (OPTIONAL)
- fresh cilantro
INSTRUCTIONS
-
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.
-
Peel the skin off the Rotisserie chicken and add white meat to a cutting board. Chop up the meat into small pieces, about 1/2-inch.
-
On another cutting board or sheet, add the ingredients for the salad. Using a large chef’s knife, chop up the entire salad together, continually folding the salad after each chop.
-
To a large bowl, add the ingredients for the salad and the chopped chicken. Toss everything together.
-
For meal prep, keep the salad separate from the sauce. For meal time, pour a few tablespoons over the salad in a large bowl and toss everything together.
-
Garnish and enjoy!
Nutrition per serving
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