Hello! How is everyone? It’s been a few weeks since I’ve posted, and I’m sorry! Life happens, and ours is changing in crazy ways right now!
But it’s great to be back … and today I’m sharing one of my favorite lunch recipes, which is perfect for all of you holed up and working from home. How many Thai fans do I have here? To me, there’s nothing like a big bowl of steaming hot pad Thai … but that heavy, blah feeling you get after eating a bowl full of starch? Yeah, I don’t love that. This dish gives you all the flavor, minus the heaviness, and it’s packed with nutrient-dense greens, lean protein, and healthy fats! Details below … bon appetit!
Ingredients
- 8 oz chicken breast
- 2 cups chopped romaine or other green lettuce
- 1 cup chopped radicchio
- 1 cup chopped Napa cabbage
- 1/4 chopped cilantro
- 1/4 cup shredded carrots
- 1/4 chopped basil
- 1/2 small red onion, finely chopped
- 2 scallions, chopped
- 1/4 cooked and shelled edamame
- 1-2 tbsp coconut oil
- 1 tsp minced garlic
- 1 tbsp fresh ginger, peeled & grated
- juice from 2 limes
- 2 tbsp extra virgin olive oil
- 3 tbsp fish sauce
- 1 tbsp honey
- 1/4 cup chopped cashews or peanuts
Instructions
- Heat a small frying pan over medium heat and add coconut oil, garlic, and onion. Once fragrant, add chicken. Saute until browned and fully cooked. Remove chicken, shred, and set aside to cool.
- In a medium to large bowl, combine the romaine, radicchio, cabbage, carrots, cilantro, basil, edamame, and chopped nuts.
- In a separate bowl, combine the lime juice, olive oil, fish sauce, and honey. Whisk to combine.
- Add the chicken and dressing to the salad mixture and toss to combine.
- Dish into serving bowls and enjoy. Serves 2.
*Note: the lettuce, cabbage and radicchio can also be swapped with a pre-packaged lettuce & cabbage mix. I also sometimes use a bottled peanut sauce, thinned out with some lime juice, instead of making dressing from scratch.
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