Рецепт Healthy Thai Chicken Salad {For 1!}
I honestly feel like it’s been an eternity since I’ve written an actual recipe post. While I love holidays, and I love having my kids home from school on break, I also love it when it’s time to restore order to the world and get back to our old routine. Or let’s be honest- routine in general. I’m guessing lots of you made goals for the New Year, and I’m sure many of you included at least one about healthy eating in there so here’s a recipe to get you started. This falls into that category I like to call Momma-Lunch. You’ll notice the recipe is written to serve 1, because this is something I whip up while my kids are at school and my toddler is eating chicken nuggets and goldfish crackers. There’s truth in the idea that stocking your fridge well will help you eat well. Also, a little planning. One thing I do every few days is bake up several boneless, skinless chicken breasts. Depending on what we have for dinner during the week, it often works to just cook a little extra of something, or if I’m going to Costco I grab a rotisserie chicken, but otherwise, I just season them with salt, pepper, and garlic, and bake them in the oven. (Here’s a good post on that.) That way I always have the base for a good lunch.
I love salads for lunch, but in order to actually fill me up and not have me rummaging through the pantry an hour later, it has to be a good, filling salad. That’s where all of this comes in. If you keep some fresh veggies on hand, this only takes a few moments to whip up and it tastes like a fancy, gourmet restaurant salad- without the fancy gourmet restaurant calories. This little bowl packs a punch with a whopping 40 grams of protein, and at under 400 calories, it fits in perfectly to a healthy diet.
So, just toss a big handful of the cabbage mix into a bowl and add shredded chicken and a scoop of quinoa (red or white).
Then toss in some green. Cucumber, cilantro, green onions, and edamame.
I add just a teaspoon of good-for-you olive oil. This is a perfect place for our Artisan Our Best Bites Garlic Olive Oil. It allows you to add a hint of garlicky flavor, without having to bust open and mince a garlic glove. You can check out all of our custom olive oils in our shop!
To round out the flavor, I just add a bit of rice vinegar and soy sauce and for a hint of sweetness, a drizzle of agave (honey would work too). If you want some heat, add a squirt of Sriracha or other hot sauce.
Just whisk it up and pour it over your salad. If you’re used to salads drenched in dressing, this might be new for you. It’s just a light coating, but enough to give everything plenty of flavor, without drowning the good-for-you stuff.
As a finishing touch for both crunch and flavor, toss in a few cashews. I just break them with my fingers as I drop them in.
This is a good sized salad (that’s not all of it shown in my bowl). And with not only vegetables, but plenty of chicken, and whole grains from the quinoa, it actually fills you up.
This is a great take-to-work salad as well because it stays rather crisp.
So on your next grocery trip, stock up on some healthy fridge-fillers and be ready to make something wholesome for yourself!
Healthy Thai Chicken Salad (for 1!)
Recipe by Our Best Bites
Ingredients
- 1 cup coleslaw cabbage mix
- 1 cup shredded chicken (abt 4 oz)
- 1/2 cup cooked, cooled quinoa
- 1 green onion, chopped
- 1/4 cup edamame
- 2 tablespoons chopped cilantro
- 1/4 cup diced cucumber (or celery)
- 1 tablespoon creamy peanut butter, PB2, or tahini would be good too
- 1 tablespoon rice vinegar
- 1 teaspoon olive oil (try our yummy garlic oil!)
- 1 teaspoon agave or honey
- 1 teaspoon soy sauce
- 1 tablespoon chopped cashews or peanuts
Instructions
Combine cabbage, chicken, quinoa, onion, edamame, cilantro, and cucumber. Whisk together dressing ingredients and toss with salad. Top with chopped nuts and serve with a squeeze of lime juice.
Nutritional Info (calculated using PB2 and agave):
Cals: 399, Protein: 40, Fat: 14, Carbs 36.3