Asian Chicken Salad

I am obsessed with any kind of Asian Chicken Salad and this one is one of the best I have ever had. AND IT IS GUILT FREE!!!!!

This should be enough for FOUR servings. I keep my cslaw/lettuce mix in 4 separate containers and then add in chicken and dressing when I am ready to eat.

what you need:

• 2 chicken breasts
• Salt
• Pepper
• 1 package broccoli slaw
• 2 cups chopped lettuce
• 1/4 cup chopped cilantro
• 1 oz coconut aminos this is a soy sauce substitute, feel free to use regular soy sauce
• .60 oz rice wine vinegar
• Juice of 1 lime
• 2 teaspoons honey
• .60 oz creamy peanut butter
• 1 teaspoon ground ginger
• .60 oz sesame oil
• 8 mL olive oil
• 2 teaspoons sweet chili sauce
• Chopped peanuts, sesame seeds, for topping!

what you need to do:

Place a piece of plastic wrap over the chicken breasts and beat them with a tenderizer (or wine bottle!) until they are even in thickness. This helps them cook evenly. Sprinkle them with salt and pepper.

Heat a nonstick skillet on low-medium heat and spray with olive oil spray. Cook the chicken breasts about 5 minutes each side, or until they are cooked evenly or 160 degrees internally. Remove from the pan and place on a cutting board to rest. After 5 – 10 minutes of resting, chop up the chicken into small pieces.

While the chicken rests, combine the coconut aminos, rice wine vinegar, lime juice, honey, peanut butter, ginger, sesame oil, olive oil, and sweet chili sauce in a small bowl. This is your dressing. Store what you don’t use in the fridge!

In a large bowl, combine the broccoli slaw, lettuce, and chopped cilantro. This will be your salad base.

To serve, place a handful or two of the slaw mix in the bottom of your bowl, then top with chicken, chopped peanuts, sesame seeds, and a drizzle of the dressing!

Recipe adapted from F45 Challenge Meals.