Wednesday, September 11, 2013

Thai Chicken Salad

In my quest for all things wholesome, I have started making a lot of healthy salads. Some are better than others, and some make you forget your are eating a salad. This is that salad. One bite sends your taste buds into bliss. I could eat this every single day and be satisfied. 

This is going to be a new staple when we go sailing. I am always looking for scrumptious cold foods to serve, and this one is sure to please everyone aboard!

You can shred your own slaw mixture, or if you are in a bind for time, Whole foods carries this amazing pre-shredded cabbage that is fresh, organic and local. It is by Shortcut Chef. 
If you want to shred your own, the ratio should be 25% shredded carrot and 75% shredded cabbage.
You can also use broccoli slaw.

Gluten-Free Thai Chicken Salad
adapted from:
serves 4

For the salad
2 to 3 cups of shredded cabbage and carrot (coleslaw blend)
1 cup sliced papaya
1 cup sliced cucumber
2 cups baby boy choy, chopped in small pieces
1 red chili pepper, diced
4 cooked chicken breasts, shredded or cut in small pieces
1/4 cup chopped mint
1/2 cup slivered almonds

For the dressing
juice from 2 limes
2 tbsp olive oil
2 tbsp braggs amino acids -or- gluten-free soy sauce
2 tbsp agave nectar
2 tbsp peanut butter -or- almond butter
1 tsp fish sauce
a pinch of red pepper flakes

I think it is important to cut the veggies and papaya in similar size. It helps them dance on your taste buds.
Add all salad ingredients, except chicken to a large bowl and toss.
Add Chicken to the salad bowl. In a smaller bowl mix all dressing ingredients together.  

Pour over salad and toss well.

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