Peanut Dressing:
2 Tb. water
1 Tb Rice vinegar
Juice of one Lime
2 Tb Raw honey
1 Tb. Soy Sauce
⅓ C. natural smooth peanut butter
1 tsp finely chopped fresh ginger (or a few dashes of ground ginger)
Combine in a food processor, blender, or shake profusely in an airtight tupperware container.
Salad:
¾ Head of Cabbage finely chopped
1 Bunch Cilantro, chopped
3 Carrots, peeled and julienned or finely chopped
2 Mangos chopped in small chunks
3 leaves kale, stem and vein removed and finely chopped (OPT)
½ bunch green onions, finely chopped (OPT)
2 Chicken Breasts, seasoned, cooked and chopped
Chop all vegetables and toss to combine. Store separately from chicken and dressing until ready to serve and eat.
Chicken:
Using boneless skinless raw chicken breasts (organic is best), cut chicken breasts in half from top to bottom so they aren’t so thick. Season with garlic salt, black pepper, Turmeric and cinnamon. Drizzle olive oil in a large saute pan and heat to medium heat. Add chicken and cook on medium heat until cooked through. Remove from pan and let cool slightly enough to handle and cut chicken into small bite size pieces. Store separate from salad until ready to serve and eat.
Store all ingredients in the fridge. Combine 2 C. of Salad mixture, 2 Tb. dressing and ½ C. chicken for individual servings when ready to eat. Enjoy!!
-By Megan Potter
(This recipe was inspired by Dave & Buster’s Thai Peanut Salad and the Peanut-lime dressing from Beachbody’s 22 Min Hard Corps meal plan.)
