Thai Peanut Chicken Salad

• Gluten free

• Meat

  • 4 (6 oz. chicken breasts

• Produce

  • 1 cup Cabbage, purple
  • 1 cup Carrots
  • 1/2 cup Cilantro
  • 2 tsp Ginger, freshly ground
  • 1/4 cup Green onion
  • 1 cup Peanuts

• Condiments

  • 1/4 cup Lime juice
  • 1/2 cup Peanut butter, smooth
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 Red pepper, finely diced (~1 cup
  • 1 Salt

• Dairy

  • 1 cup Greek yogurt, nonfat

Found on fitfoodiefinds.com

Ingredients

• 4 (6 oz.) chicken breasts
• 1 red pepper, finely diced (~1 cup)
• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• ¼ cup green onion, diced
• ½ cup cilantro, chopped
• 1 cup peanuts, chopped
• 1 cup nonfat Greek yogurt
• ½ cup peanut butter, smooth
• 2 teaspoons freshly ground ginger
• ¼ cup lime juice
• 1 tablespoon soy sauce
• salt, to taste

Directions

• First, place chicken breast in a crock-pot, cover, and turn the setting to high. Cook for 1.5 hours.
• While chicken is cooking, mix the rest of the salad ingredients into a large bowl and set aside.
• In a small bowl, mix together the sauce ingredients and set aside
• When chicken breast is done cooking, use two forks to shred. Place in a tupperware and let cool. Once cooled, mix with other salad ingredients.
• Next, pour sauce mixture onto the chicken salad and mix until evenly combined.
• Serve over greens, on top of toast, in a lettuce wrap, etc. The options are endless.

Nutrition