The marinade for this chicken is one of my absolute favorites! It’s light but packs so much flavor.
When preparing the salad I chop all the ingredients really well. I love eating chopped salads! You could also use this salad and make a wrap with it.
When storing for a meal prep I put it all in a glass mason jar. Make sure the chicken is cooled before assembling! I also store the peanuts and the dressing separately. I usually put them in little containers and keep them in the jar, that way I don’t have to worry about forgetting them when I grab my lunch each morning!
Thai Chicken Peanut Salad
Ingredients
- 1.5 lbs chicken breast
Marinade
- 3 clove garlic
- 1 lime, juice and zest
- 1/4 stalk lemongrass, diced
- 1 tbsp avocado oil
- 1 tbsp scallions, chopped
- 1 tbsp grated ginger
Salad
- 2 large cucumbers
- 5 cups romaine, chopped
- 1/2 cup red cabbage, chopped
- 1 large bell pepper, finely chopped
- 5 tbsp crushed peanuts
Instructions
Marinade
- Mix together all ingredients. Marinate the chicken overnight or for at least an hour.
Chicken
- To cook chicken sear In an oven safe pan with 1 tbsp of avocado oil, then put In the oven. Cook until the Internal temperature Is 165 ̊. Discard remaining marinade.
Salad
- To assemble salads, divide remaining ingredients among 5 containers.
- When chicken has cooled, dice and divide among the salad containers.
Notes
9g fat, 10g carbs, 32g protein
*nutrition facts may not be exact!
Serve with your favorite dressing!
Thanks again