Summer is salad season—but let’s face it, when you’re in the midst of training hard, a wimpy, wilted pile of greens isn’t going to cut it. A healthy, protein-rich alternative is filling that leafy goodness with a hearty amount of protein. Almonds and chicken add both flavor and protein (and let’s not forget the flavorful seasoning).
Intrigued? Let’s Get Cooking:
Ingredients for 4 large servings:
1.5 pounds raw chicken breasts
5 cups (425g) broccoli slaw (mixture of broccoli, cabbage and carrots)
2 clusters baby bok choy
1/3 cup chopped mint
5 tablespoons raw almond butter (no salt added, best to purchase the kind with oil in it)
3 tablespoons Bragg Liquid Aminos (or coconut aminos or low sodium soy sauce)
2 tablespoons rice vinegar
juice from 1/2 lime (or whole lime if an extra tangy flavor is desired)
1 tablespoon raw organic honey
pinches of red pepper flakes (as needed or desired for heat)
tablespoons of water if needed to make the sauce thinner
red chile pepper
1. Spray a nonstick skillet with coconut oil and set on medium heat. Toss in the chicken breasts without seasoning since the flavor will come from the salad and the almond dressing. Once the chicken breasts are completely cooked, set them aside and allow them to cool down a bit.
2. Combine all the ingredients for the almond sauce together in a bowl and whisk together. Add a few tablespoons of water, if needed in order to make the sauce thinner.
3. Chop up the chicken breasts, bok choy and mint.
4. In a large bowl, add the ingredients for the salad plus the (cooled and cooked) chopped chicken breasts. Mix together.
5. Divide the salad mixture into four equal servings. For each serving add one-fourth of the almond sauce (pro tip: if you’re meal prepping or planning to eat this later, don’t add the sauce until you’re ready to eat).
6. Garnish with cilantro, shaved almonds and sliced red chile peppers.
Enjoy! Your Thai Almond Chicken Salad is good to go.