Energy-Boosting Thai Salad Bowl

Allergens

Soy (in soy sauce), peanuts

Ingredients

• 8 oz grilled chicken breast, thinly sliced 2 cups mixed leafy greens (spinach, kale, arugula) 1 cup bean sprouts 1 cup julienned carrots 1 cup red bell pepper, thinly sliced 1/2 cup cilantro leaves 1/4 cup roasted peanuts, roughly chopped 1 lime, juiced 1 tbsp soy sauce (or tamari for gluten
• free) 1 tsp honey or maple syrup 1 tsp sriracha 1 garlic clove, minced Salt and pepper to taste

Instructions

1. Prepare the dressing by whisking together lime juice, soy sauce (or tamari), honey or maple syrup, sriracha, and minced garlic in a small bowl. Season with salt and pepper to taste. Set aside.
2. In a large salad bowl, combine mixed leafy greens, bean sprouts, julienned carrots, red bell pepper slices, and cilantro leaves.
3. Add the thinly sliced grilled chicken breast on top of the salad.
4. Drizzle the dressing over the salad and toss to combine.
5. Top with roasted peanuts and serve immediately.

Chef’s Insight

The key to this dish is balancing the flavors and textures. Don't be afraid to adjust the dressing recipe to your taste preferences.

Notes

This recipe calls for thinly sliced grilled chicken breast. You can use any preferred method to cook the chicken.