Thai Chicken Chopped Salad with Peanut Dressing
do i have to put a description?
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 tbsp brown sugar
- 1/2 tsp garlic powder
- dressing:
- 3 tbsp water
- 1 tbsp lime juice
- 1 tsp sesame oil
- 3 tbsp soy sauce
- 3 cups shredded cabbage
- 1 tbsp rice vinegar
- 1/2 cup peanuts
- 2 tbsp chopped cilantro
- 1 cup frozen edamame thawed
- 3/4 tsp pepper
- green onion sliced
- 1/2 tsp sriracha
- 6 cups shredded romaine lettuce
- 2 large skinless chicken breasts with ribs
- 6 tbsp peanut butter
- Carbohydrate 432.353988890251 g
- Cholesterol 0 mg
- Fat 74.9813938544505 g
- Fiber 40.9345105499321 g
- Protein 65.4100334544415 g
- Saturated Fat 11.3121169245663 g
- Serving Size 1 1 Serving (2066g)
- Sodium 292.182798221321 mg
- Sugar 391.419478340319 g
- Trans Fat 4.45565697273738 g
- Calories 2480 calories
Preheat 375. Roast chicken breasts for 35-45 mins until cooked through. Shred and set aside. Toss the salad ingredients together in a large mixing bowl. In a smaller mixing bowl, whisk together the dressing ingredients until smooth. Keep separate until ready to serve. Toss salad with dressing.
