Thai Chicken Spring Roll Salad
Ingredients
Salad Base
- 3 cups shaved red cabbage
- 3 cups shaved green cabbage
- 1.5 cups edamame
- 1 sliced red bell pepper
- 1.5 cups shredded carrots
- Low carb noodles of choice I like miracle noodles spaghetti
- 1/2 cucumber sliced
- 1/4 cup chopped mint
- 1/4 cup chopped scallions can add more- don't be shy
Chicken
- 2.5 lbs chicken
- seasoning: dash of ground ginger, ground garlic salt, pepper
Sauce
- 7 tbs peanut butter powder
- 2 tbs runny peanut butter
- 2 tbs lime juice
- 3 tbs maple syrup
- 4 tbs soy sauce
- 3 tbs sriracha
- 2 tbs rice vinegar
- 1 tbs sesame oil
- 2 tbs water
- 1 tbs squeeze ginger
- 1 tsp jarred mince garlic
Instructions
- Chop up all your veggies- this might take a little while, so shortcuts like buying pre-chopped/shredded, or using a mandolin are encouraged!
- Cube your chicken. Cook over a skillet on medium-high heat until cooked all the way through and slightly browned on the outside. Around 20 minutes.
- While the chicken is cooking, mix together all your sauce ingredients in a medium-sized bowl. Taste regularly and adjust seasoning/sauces as desired.
- In a VERY large bowl, combine all your ingredients, and evenly mix in the sauce.
Tried this recipe?Let us know how it was!