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
- 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.