Thai Chicken Salad with Peanut-Lime Dressing
20 min484 kcal each
Crunchy slaw, peppers, apple and edamame with shredded chicken and a light peanut-butter-powder lime dressing. Packs into four meal-prep bowls with the dressing on the side.
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Plan this recipeIngredients
for 4 servings- Coleslaw mix450 g
- Red bell pepper½ piece
- Yellow bell pepper½ piece
- Chicken breast, cooked454 g
- Apple1 piece
- Edamame, shelled75 g
- Fresh coriander8 g
- Spring onions25 g
- Peanuts, dry-roasted36 g
- Sesame seeds1 tsp
- Peanut butter powder48 g
- Lime juice4 tbsp
- Water3 tbsp
- Low-sodium soy sauce4 tsp
- Maple syrup4 tsp
- Sesame oil1½ tbsp
- Sriracha2 tsp
- Fresh ginger2 tsp
Method
Prep 20 min · cook 0 min- Whisk the peanut butter powder, lime juice, water, soy sauce, maple syrup, sesame oil, sriracha and ginger until smooth.
- Divide the slaw, thinly sliced peppers, chicken, chopped apple, edamame, coriander and spring onion among 4 bowls.
- To eat now, drizzle with the dressing and scatter with the chopped peanuts and sesame seeds.
- Keeps 4 days in the fridge with the dressing and peanuts packed separately; toss just before eating.
Nutrition
per servingCal
484
Protein
45g
Carbs
30g
Fat
21g
Of 21g of fat per serving, 4g is saturated.
