- INGREDIENTS:
- Shredded cabbage, carrot, and lettuce mixture
- Kale (see tips below)
- Garbanzo beans (drained)- use as many as you want!
- 1/4 cup of quinoa (cooked)
- Thai peanut salad dressing (I used premade)
- Shredded chicken
- OPTIONAL: zucchini, broccoli, stir fry vegetables
- DIRECTIONS:
- If you haven’t made your quinoa, make it according to package instructions.
- Shred rotisserie chicken
- Assemble your salad
- TIPS: Massage your kale before using! Take a little bit of olive/avocado oil, salt, and pepper and coat the kale before eating. You can massage it days in advance. It makes the kale taste a million times better. Also, if you can only find peanut sauce, and not peanut dressing, you can either make your own from scratch OR you can buy peanut sauce and make it more of a dressing consistency with oil (can use olive, avocado, or sesame oil). Just mix it in a little at a time until you get the consistency you want!
- Pros: This salad is packed full of nutrients. The kale and beans have a ton of fiber! Also, since kale is a sturdy leafy green, you can put the dressing on it days in advance for meal prep!
- Cons: The peanut dressing has a relatively high fat and sugar content. Also, if you don’t like kale this salad is not for you!
Thai Peanut Chicken Salad
Cooking in Clerkship 