Energizing Thai Salad Bowl with Grilled Chicken

Allergens

Fish, Nuts

Ingredients

• 2 boneless, skinless chicken breasts 4 cups mixed baby greens 1 cup red cabbage, shredded 1 large carrot, julienned 1/2 cucumber, sliced 1/2 cup cherry tomatoes, halved 1/2 cup fresh cilantro leaves 1/4 cup roasted peanuts, chopped 3 tablespoons fresh lime juice 2 tablespoons fish sauce 1 teaspoon honey 1 garlic clove, minced 1/2 teaspoon grated ginger

Instructions

1. Preheat the grill to medium high heat and season the chicken breasts with salt and pepper. Grill for 5 7 minutes per side or until cooked through. Allow to rest for a few minutes, then slice into strips.
2. In a large bowl, whisk together lime juice, fish sauce, honey, garlic, and ginger to create the dressing.
3. Arrange mixed greens, cabbage, carrot, cucumber, cherry tomatoes, and fresh cilantro leaves in two bowls or one large serving dish. Top with grilled chicken slices and chopped roasted peanuts.
4. Drizzle the dressing over the salad bowls and serve immediately.

Chef’s Insight

The combination of lean protein and fresh vegetables makes this dish perfect for a high-protein diet.

Notes

Feel free to swap out vegetables based on your preferences or seasonal availability.