Hi-Protein Thai Almond Chicken Salad

Ingredients for 4 large servings:

• 1.5 lb raw chicken breasts
• Salad
  • 5 cups (425g) broccoli slaw (mixture of broccoli, cabbage and carrots)
  • 2 clusters baby bok choy
  • 1/3 cup chopped mint
• Almond Sauce
  • 5 tablespoons raw almond butter (no salt added, best to purchase the kind with oil in it)
  • 3 tablespoons Bragg Liquid Aminos (or coconut aminos or low sodium soy sauce)
  • 2 tablespoons rice vinegar
  • juice from 1/2 lime (or whole lime if an extra tangy flavor is desired)
  • 1 tablespoon raw organic honey
  • pinches of red pepper flakes (as needed or desired for heat)
  • tablespoons of water if needed to make the sauce thinner
• Garnish
  • shaved almonds
  • cilantro
  • red chile pepper

    Steps:

  • Spray a nonstick skillet with coconut oil and set on medium heat. Toss in the chicken breasts without seasoning since the flavor will come from the salad and the almond dressing.  Once the chicken breasts are completely cooked, set them aside and allow them to cool down a bit.
  • Combine all the ingredients for the almond sauce together in a bowl and whisk together. Add a few tablespoons of water, if needed in order to make the sauce thinner.
  • Chop up the chicken breasts, bok choy and mint.
  • In a large bowl, add the ingredients for the salad plus the (cooled and cooked) chopped chicken breasts.  Mix together.
  • Divide the salad mixture into four equal servings.  For each serving add one-fourth of the almond sauce. **TIP: if this is for meal prep or to be eaten later, only add the sauce to the salad when you are going to eat it.**
  • Garnish with cilantro, shaved almonds and sliced red chile peppers.
  • Enjoy!
  
  

  Approximate macros for 1 of 4 servings:

  363 calories, 46g protein, 17g carbs, 13g fats, 6g fiber, 11g sugar

Tip: If you don't want to use chicken, use shrimp, beef or tuna. Try using natural peanut butter or cashew butter for your sauce instead of almond butter.