Thai-inspired Coconut & Peanut Chopped Salad
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 455
Protein 38g
Fat 22g
Carbs 26g
Total Time 15 minutes
Thai-inspired Coconut & Peanut Chopped Salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
Ingredients for 4 servings
- 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
Ensalada picada estiló tailandesa
Ingredientes para 4 porciones pequeñas:
- 1 libra de pollo rostizado picado SIN piel
- Salsa:
- 1/2 taza de mantequilla de maní natural (o mantequilla de maní en polvo para reducir más las calorías)
- 1 taza de leche de coco enlatada
- 3 cucharadas de Sriracha
- 1 cucharada de jengibre fresco
- 2 cucharaditas de azúcar de coco
- jugo de 1 limón
- agua según sea necesario para una salsa más delgada
- Ensalada:
- 4 hojas grandes de lechuga romana
- 1/2 col roja / morada mediana, picada
- 1 pimentón rojo, en rodajas
- 1/2 cebolla roja mediana (o cebolla verde)
- 1 zanahoria mediana, rallada
- 3 ramitas de cilantro
- Adornos:
- cacahuetes/ maní triturado (OPCIONAL)
- cilantro fresco
Steps
- 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!
PASOS EN ESPAÑOL
- Mezcle los ingredientes para la salsa en un tazón. Sazone al gusto con jugo de limón y jengibre. Agregue algunas cucharadas de agua a la salsa si es demasiado espesa. Coloca la salsa en un recipiente hermético.
- Despegue la piel del pollo rostizado y agregue la carne blanca a una tabla para cortar. Pique la carne en trozos pequeños, de aproximadamente 1/2 pulgada.
- En otra tabla de cortar u hoja, agregue los ingredientes para la ensalada. Con un cuchillo de cocinero grande, corte la ensalada completa, doblando y mezclando la ensalada continuamente después de cada corte.
- En un tazón grande, agregue los ingredientes para la ensalada y el pollo picado. Mezclar todo junto.
- Para preparar la comida, mantenga la ensalada separada de la salsa. Para la hora de la comida, vierta unas cucharadas sobre la ensalada en un tazón grande y mezcle todo.
- Decora y disfrútalo!
Download the fitmencook app
Track your macros, plan your weekly meals, add recipes to your grocery list, as well as get access to over 500 healthy recipes by FitMenCook.
Calories
455
Protein
38g
Fat
22g
Carbs
26g
Sodium
Fiber
5g
Sugar
10g