I usually pick up a roasted organic chicken from Nature’s Emporium once a week – it makes for a great healthy, easy, yummy weeknight meal.
I adapted the recipe from Pinch of Yum, but simplified it by buying a pre-roasted chicken, and using the Eat Smart Sweet Kale blend from Costco vs. making my own slaw. I also made the dressing a touch healthier by using organic tamari vs. soy sauce and coconut sugar vs. refined sugar – enjoy!
Thai Chicken Salad with Healthy Peanut Dressing
Serves 4 or 2 with lefties
1 whole, roasted organic chicken, carved
4 cups Kale Superfood slaw
1 bell pepper, diced
1 avocado, diced
1 cup cilantro, diced
1 small clove garlic, minced
1/2 tsp red pepper flakes
2 tbsp tamari
2 tbsp red wine vinegar
2 tbsp coconut palm sugar
1 tbsp fresh lime juice
1 tbsp extra virgin olive oil
1/2 tsp fish sauce
1/4 cup natural peanut butter
1/8 cup water (or more for desired consistency)
Carve chicken and set aside (refrigerate if not eating right away).
Chop bell pepper, avocado and cilantro, and whisk together ingredients for dressing.
Divide kale blend onto plates, and top with veggies, chicken and dressing. Toss to combine.