Thai Chopped Chicken Salad

IMG_DA4E461B3752-1.jpeg

I can’t get over how good this is! I love prepping a big batch of chicken salad to have as a lunch throughout the week, but I’ve been wanting to switch my normal one up with a different flavor. That’s where this Thai chopped chicken salad comes in and I’m obsessed. I used an almond butter sauce to coat it in and really what’s better than your meal coated in a sauce with nut butter ;) I would pair this with crackers, on a sandwich, made into a bigger salad or just by itself. I’m all about quick, easy & delicious especially during the week when I feel like time is more limited to prepare a lunch with a bunch of different ingredients. This makes quite a bit so count on having this for a few days! You can store it in the fridge for the week. Hope you love it as much as I do!

Ingredients:

  • 2 cups shredded crockpot chicken (rotisserie chicken will work)

  • 1 cup carrots

  • 1 small red bell pepper

  • Full bag of trader joes kale & greens salad mix—just omit the prepackaged items that come with it

  • 1/2 cup shredded cabbage

  • 1/2 tsp garlic powder

  • 1/3 cup drippy almond butter (I use the Trader Joes Creamy Almond Butter)

  • 4 tbsp water

  • 2 1/2 tbsp coconut aminos

  • 1 lime

  • sea salt, pepper, red pepper flakes

  • Cilantro for garnish

  • Optional: pumpkin seeds, cashews for topping

Directions:

  1. Make your almond butter sauce by combining almond butter (make sure its a creamy kind), water, coconut aminos, 1/2 lime & sea salt/pepper. You can adjust creaminess by adding more water. Set aside

  2. Combine salad ingredients: shredded chicken, kale salad mix, shredded cabbage, carrots, chopped up red bell pepper & mix, garlic powder. Add remaining half of lime.

  3. Mix almond butter sauce with salad. Once coated, you can top it off with pumpkin seeds or cashews for a little crunch! Serve however you like.