Everyone knows that a salad is a good place to start when you're on a diet, however they can be pretty tasteless and bland after a while. So let's spice things up a bit and put a twist on the traditional salad!
Introduce some crunchy peanuts and a thick peanut sauce, alongside some shredded chicken and you've got a match made in heaven!
Prep this on a Sunday and you'll have enough lunches for week, so you can sit back and relax after a long day knowing you've got a tasty lunch the next day!
Step 1 - Place the 1.2kg of Chicken Breast into a slow cooker with water covering the chicken. Leave to cook on high for 1.5 hours.
Step 2 - Using a large salad bowl (the bigger the better!) add in 2 cups of Shredded Carrot, 2 cups of sliced Red Cabbage, 2 diced Red Capsicum, 1/2 cup of sliced Spring Onion, 1 cup of Coriander and 1 cup of chopped Peanuts.
Step 3 - Mix the salad ingredients together and set aside.
Step 4 - Add to a bowl all of the sauce ingredients including 2 cups of Non-fat Greek Yoghurt, 1 cup of Smooth Peanut Butter, 1/2 cup of Lime Juice, 2 tablespoons of Soy Sauce and 3 teaspoons of Minced Ginger.
Step 5 - Stir the sauce together thoroughly until no large lumps are left and a consistent colour can be seen throughout.
Set aside once finished.
Step 6 - Once the Chicken has finished cooking, use two forks to shred the chicken.
It is best to use one fork to hold the chicken and scrape away with the second fork.
Step 7 - Add the chicken and the sauce to the salad mix, tossing further to combine. Continue to mix until the sauce has fully coated the salad mix.
Tip: You may need to use two bowls for this recipe, as it makes quite a lot!
Step 8 - Divide Thai Chicken Peanut Salad into 12 even servings and store in the fridge for several days and eat cold throughout the day.
This recipe makes 12 servings. Check out the macros and calories on this nontraditional chicken salad, packed full of the good stuff! :
Per Person Serving
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The Undeniable Team
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