With practice, a leftover protein can be repurposed into an entirely different entree. Using leftover chicken, this Thai Chicken Salad is great example of this. Roasted chicken is a family favorite, so there is most likely shredded chicken in the fridge about twice a month. The secret to this salad is the peanut dressing, and there's nothing better than a lunch with tropical vibes. Let's get out of our comfort zone and try it!
8 oz leftover chicken, shredded
1/2 red cabbage, shredded
1 bunch dino kale, shredded
1 heart romaine, shredded
2 carrots, thinly sliced into coins
1 bunch scallions, sliced thin
1 mango, diced
1 seedless cucumber, sliced thin
1/2 cup roasted peanuts, chopped1 small bunch cilantro, chopped
2 ripe avocados, halved and sliced
Lime wedges for garnish
for the peanut dressing...
1/2 cup unsweetened peanut butter
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon water
1 tablespoon soy sauce
Dash or sriracha or more, based on how spicy you prefer
Salt to taste
Combine ingredients for the peanut dressing in a mason jar. Shake to combine and set aside.
The rest is assembly! Divide vegetables in 3-4 bowls. Save chicken, peanuts, cilantro, and avocado to for the top of the salad. Drizzle with salad dressing prior to serving.
For a packed lunch, pack salad contents and dressing separately.
By Jenny Hagendorf MS, RDN, LD, CSOWM
Let us help you put your nutrition foundation into practice! Creating healthy habits to honor your body requires ACTION, and we are hoping to provide you with ideas and inspiration to support your journey. The more we know about our bodies, our food, and our well-being, the sooner we can recognize that we have a powerful ability to impact the way we feel every day!