Tuesday, October 1, 2013

Thai Chicken Salad

It's been a crazy week in HDFB land. I got back from a wedding last Sunday night, slept for 6 hours and then went back to the airport at 6am to drop my boyfriend off so he could fly back across the country for a business trip. A few days later he returned and we got busy moving him out of his apartment and into my house, which by the way is SUPER exciting! After cleaning, un-packing, shopping, working, and cleaning some more we were famished. But he had been eating take-out almost every meal since traveling and I set a goal to run 100 miles by Halloween, so take out was not really an option. I found this Thai chicken salad, which was super healthy and looked like just the thing we needed to refuel. It took about 5 minutes to assemble and was immediately devoured. The perfect Saturday night dinner in!

Thai Chicken Salad

  • 1 bag broccoli slaw (2-3 cups)
  • 1 cucumber, quartered and sliced
  • 1 red chile pepper, thinly sliced
  • 1 large head of bok choy, whited removed, and green chopped
  • 1 mango, chopped
  • 1 rotisserie chicken, meat stripped from bones, and chopped
  • 1/2 cup chopped peanuts
For Dressing:
  • juice of 2 limes
  • 2 tbsp. olive oil
  • 2 tbsp. low sodium soy sauce
  • 1 tbsp. agave nectar
  • 2 tbsp. peanut butter
  • pinch of red pepper flakes

In a large serving bowl mix all salad ingredients together.

In a smaller bowl whisk together all of the dressing ingredients. Pour over the salad and toss well. Serve cold.

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