Thai Crunch Chicken & Cabbage Salad
A massive volume-eating salad that won't leave you hungry. Packed with fiber for digestion and shredded chicken for protein, topped with a high-protein peanut dressing.
Ingredients
For the Salad Base:
- 1 cup Chicken Breast Cooked and shredded, approx 150g
- 2 cups Purple Cabbage Shredded thinly
- 1 cup Green Cabbage Shredded thinly
- ½ Red Bell Pepper Thin strips
- ¼ cup Carrots Matchsticks
- 2 tbsp Chopped Peanuts Roasted
For the High-Protein Dressing:
- 1 tbsp Peanut Butter or PB2 Powder for lower fat
- 1 tbsp Soy Sauce or Tamari
- 1 tsp Lime Juice
- 1 tbsp Water to thin consistency
Instructions
- Shred: Using a mandoline or sharp knife, shred both cabbages as thin as possible (paper thin texture is best).
- Chop: Slice bell peppers and carrots into thin matchsticks.
- Combine: In a large mixing bowl, toss the shredded chicken, cabbage, peppers, and carrots together.
- Whisk Dressing: In a small jar, mix peanut butter, soy sauce, lime juice, and water. Whisk until smooth and pourable.
- Toss: Pour dressing over the salad
- toss with tongs until every vegetable shred is coated.
- Garnish: Top with chopped peanuts for extra crunch before serving.
Notes
Nutritional value
- Calories: 410 kcal
- Protein: 45g
- Fat: 16g
- Carbohydrates: 18g