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
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