Energizing Thai Chicken Salad Bowl with Coconut Lime Dressing

Allergens

N/A

Ingredients

• 1 lb boneless, skinless chicken breasts 4 cups mixed greens 1 red bell pepper, thinly sliced 1 cup shredded carrots 1/2 cup fresh cilantro leaves 1/2 cup roasted almonds, roughly chopped 1 avocado, sliced For the Dressing: 1/4 cup coconut milk 2 tbsp lime juice 1 tsp honey 1/2 tsp minced garlic Salt and pepper, to taste

Instructions

1. Preheat a grill or grill pan over medium high heat. Season chicken breasts with salt and pepper, and grill until cooked through, about 6 minutes per side. Let rest for a few minutes, then slice into strips.
2. In a large bowl, whisk together coconut milk, lime juice, honey, garlic, salt, and pepper to make the dressing.
3. In individual bowls or one large serving bowl, toss mixed greens, sliced bell pepper, shredded carrots, cilantro leaves, and almonds with the dressing. Top with grilled chicken and avocado slices.

Chef’s Insight

This dish is not only delicious but also packed with protein and essential nutrients for a balanced meal.

Notes

Feel free to add more vegetables or use a different protein source for variety.