RAINBOW THAI CHICKEN SALAD

 

RAINBOW THAI CHICKEN SALAD

Start 2019 off with this tasty, filling and starchy carb-free recipe from The Hormone Boost 

Serves 2

Ingredients:

2 Cooked boneless skinless chicken breasts (4-5 ounces each), sliced

2 cups shredded red cabbage

1 cup shredded green cabbage

1 large carrot, julienned or shredded

1 red bell pepper, julienned

1 cup chopped fresh cilantro

1/2 avocado, diced

1/4 cup chopped green onions

1 tablespoon sesame seeds, toasted

2 teaspoons sesame oil 

Dressing

2 tablespoons gluten free tamari soy sauce

2 tablespoons rice wine vinegar

2-3 tablespoons hot water

1 tablespoon organic almond butter

Juice of 1 lime

1 teaspoon of honey

Pinch red pepper flakes

Instructions:

Dressing: In a small bowl, whist all the dressing ingredients together until combined.If the dressing is too thick, add 1 teaspoon hot water at a time until desired consistency is reached. Set aside. 

Salad: in a salad bowl, toss together the chicken, red cabbage, green cabbage, carrot, bell pepper, cilantro, avocado, green onions, sesame seeds and sesame oil. Drizzle with dressing and toss again. 

Protein 32.6g/Fat 15.2g/Carbohydrate 28.5g/Fibre 2.7g

Another fantastic recipe from The Hormone Boost

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