Thai Inspired Chicken Salad

Greens topped with chicken doesn’t do it for me all the time. I gotta have that extra pizazz to get excited about a salad. Peanut butter and lime zest will do it for me and I hope you feel the same way.

On the nutrition side, you’ll get a little over 50g of protein which really helps if you are trying to get your recommended daily total (body weight * 0.8).

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Thai Inspired Chicken Salad

2 servings

• 4 large chicken thighs

• 1 cup low sodium veggie broth, divided

• 1/2 TBS butter

• 1/2 tsp salt

• 1 tsp pepper, divided

• 1/4 tsp paprika

• 1/2 cup quinoa

• 1 can garbanzo beans, drained and rinsed

• 1/4 cup creamy peanut butter

• 1/2 tsp ginger

• 1/4 tsp red pepper flakes

• 1/2 tsp garlic powder

• 1/2 TBS peanut oil

• 1 TBS Soy Sauce

• 3 cups spring mix

• 1-2 carrots

Tools: Sauce pan, skillet with lid, small whisk

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1. Heat 1/2 TBS butter on high heat in a skillet

2. Season the 4 chicken thighs with 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp paprika

3. Add the thighs, spaced out in the skillet to sear (this will take 4-6 minutes, or until they lift without sticking and are lightly browned).

4. Flip the thighs and cook on high another 3 minutes, then add 1/4 cup broth, turn the heat down to low, cover, and lightly simmer for 10 minutes

5. Add 1/2 cup quinoa and 3/4 cup broth to a sauce pan over high heat. When it beings to boil, turn down the heat to low and cook for 15 minutes covered.

6. While chicken and quinoa cook, drain and rinse beans, setting aside

7. Mix the sauce by whisking, 1/4 cup creamy peanut butter, 1/2 tsp ginger, 1/4 tsp red pepper flakes, 1/2 tsp garlic powder, 1/2 TBS peanut oil, and 1 TBS Soy Sauce together in a small bowl

8. Once chicken is cooked, set aside to cool slightly.

9. Clean, then shred the carrot into strips using a peeler

10. Dump out the skillet, rinse, and wipe with a paper towel. Add the garbanzo beans to the skillet over medium high heat with 1/2 tsp pepper. Cook for 5 minutes or until warmed and beginning to brown

11. Cut or shred the chicken (your preference), removing any extra chunks of fat that may remain.

12. Mix the peanut sauce into the cooked quinoa

13. Prepare the salad by splitting the 3 cups spring mix between two bowls and squeezing the juice of 1/2 lime over top

14. Add the quinoa with peanut sauce, toasted garbanzo beans, shredded carrot, and chicken.

15. Top with cilantro

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Speed it Up

• n/a

Prep in Advance

• Cook the chicken in advance and just rewarm before serving

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