Crunchy Thai Peanut Chicken Salad
32 min413 kcal each
Shredded red cabbage, carrot, edamame and chicken in a lime-peanut dressing. Crunchy, bright and it keeps well.
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Plan this recipeIngredients
for 2 servings- Chicken breast, boneless and skinless300 g
- Red cabbage200 g
- Carrot1 piece
- Edamame, shelled100 g
- Cucumber100 g
- Smooth peanut butter30 g
- Lime juice2 tbsp
- Low-sodium soy sauce1 tbsp
- Honey1 tsp
- Fresh ginger5 g
- Fresh coriander10 g
- Spring onions2 piece
- Water2 tbsp
Method
Prep 20 min · cook 12 min- Poach the chicken in simmering water for 12 minutes, then cool it and shred with two forks.
- Whisk the peanut butter, lime juice, soy sauce, honey, grated ginger and water until smooth.
- Finely shred the cabbage and cut the carrot and cucumber into matchsticks.
- Toss the vegetables, edamame and chicken with the dressing.
- Finish with coriander and sliced spring onions.
Nutrition
per servingCal
413
Protein
45g
Carbs
28g
Fat
15g
Of 15g of fat per serving, 3.1g is saturated.
