Thai Chicken Salad


Huge fan of Costco over here, incase you couldn’t tell by the fact that I mention it in nearly every blog post. I just love walking through the giant aisles – it’s like when the Toys ‘R Us Christmas catalog used to come in the mail, knowing that endless possibilities were in store for me. Except this is real life. So even better.

Anyway, I really love the majority of their products, and they even have a “deli” section where there’s pre-made food to take home. Not like the pizza slices and sundaes, although that stuff is good too – like pasta salad and sandwiches. There’s one wrap in particular there that I’m kind of obsessed with – the Thai Chicken Wrap. It’s shredded chicken with chow mein noodles, wrapped up in a green wrap with a side of peanut sauce (or something).

I love eating at home, but I’m secretly a little bit happy when we have something going on, like the day before vacay and we don’t want to cook, so I can head over to Costco and grab these wraps. But they probably aren’t the healthiest thing in the world. And since I’m following a new program, I really want to stick with the meal plan. So when my Costco wrap craving set in yesterday, I had to come up with own little plan.

Welcome to the world, healthy Thai Chicken Salad. No noodles, because… that plan I mentioned. And instead of a wrap, I decided to make it into a salad. But you could easily wrap this up in spinach wrap to re-create the Costco version. You can also leave out the peanuts if anyone in your house has a nut allergy, but they do add a nice little crunch!

I cooked my chicken in the crockpot on low for 7 hours, so it would shred nicely. A rotisserie chicken would also work well for this recipe! The dressing makes 8 servings, so you can easily store it in a container to have this again later in the week, or to marinade chicken for another meal. I’m thinking about trying it out with stir-fry and cauliflower rice next. Either way, I’m pretty excited about this – I hope you enjoy it too!

 

Thai Chicken Salad

Serving Size: 1 Salad, 8 Servings of dressing

Thai Chicken Salad

Ingredients

  • 1 chicken breast, cooked and shredded
  • 1 cup coleslaw mixture
  • 1/2 cup broccoli slaw
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped cucumber
  • 1 T chopped, unsalted peanuts
  • 2 tsp fresh lime juice
  • Dressing
  • 1/3 cup rice vinegar
  • 1/3 cup liquid aminos
  • 1 tsp raw honey
  • 2 tsp ginger
  • 5 T toasted sesame oil

Directions

  1. In a bowl, combine all ingredients for salad and 2 T of dressing
  2. Cover with a lid and shake to evenly distribute dressing
  3. Serve cold
  4. Dressing
  5. Combine all ingredients and whisk together
  6. If dressing begins to separate, shake or mix again

Notes

21 Day Fix Containers Salad - 1 Red, 2.5 Green, 1/4 Blue Dressing - 2 T = 1 Orange

http://oliviagrist.com/thai-chicken-salad/

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