I’ve been so busy my poor blog has been neglected. I haven’t forgotten about you guys. As a stay at home mom with boys, a husband that works 24/7 and a new dog, life gets busy and I don’t have time to make new recipes. I stick to my tried and true recipes in an effort to save time.
I finally had time to do this one for you guys. It’s a wonderful Thai Chopped Chicken Salad, cruelty free and still absolutely amazing!
- 2 chikn scallopini Gardein pieces cooked or you can marinate tofu first using this recipe
- 1 small head green or white cabbage (2 cups shredded)
- 1 large carrot (1½ cups shredded)
- ½ cup fresh cilantro
- ½ cup green onions
- ½ cup chopped peanuts
- 1 tsp. avocado oil
- 2 cloves garlic
- 3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon oil
- ¼ cup peanut butter
- ¼ cup water
- Heat up a tsp of avocado oil on a non-stick (I prefer cast iron) pan on medium heat. Add the chikn and flip it often until fully cooked. Or cook tofu according to instructions.
- Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Roughly chop the cilantro and green onions. Toss the chikn/tofu and vegetables in a large bowl and keep chilled.
- Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
- Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.
Nutrition information is for 6 servings.