So my goodness. I don’t know where you live but it has been HOT in the Midwest. Which has been awesome and exactly what summer should be. We’ve had long stretches of 90+ degree days with the real feel temp hitting over 100 degrees. Exactly how I like my summers. Give em to me hot baby.
Meal planning has been tricky though. I have full intentions of continuing to use the slow cooker (especially during a very busy time of baseball season) and getting the oven going for dinner but sometimes it is just. too. darn. hot. Plus, I don’t know about you, but my appetite definitely dips when it’s this warn. Give me all the watermelon, please. And yet I know I need something more substantial than a summer fruit to carry me through my days.
Enter this crunchy Thai chicken salad.
It’s healthy. Hearty. And cool in all the right places. Refreshing and light, but filling enough to keep you satisfying. It comes together with two very significant short cuts: a rotisserie chicken and shredded napa cabbage both which are easily found at the grocery store. Meal prepping at it’s finest, this recipe will last you a few good meals during your work week or for a quick lunch or dinner on the go of a busy sport weekend.
Avocado would also be a lovely additional to the top of this salad should you want another healthier way to fill you up. Don’t skimp on the extra cilantro and chopped peanuts. It’s everything.
CRUNCHY THAI CHICKEN SALAD
Recipe from ALFS
INGREDIENTS FOR DRESSING:
4 tablespoons lime juice
2 tablespoons fish sauce Red Boat brand
1 tablespoon fresh ginger peeled and grated
2 teaspoons red pepper flakes
1 tablespoon honey to taste
3 tablespoons extra virgin olive oil
INGREDIENTS FOR SALAD:
4 cups shredded Napa cabbage
1 red pepper diced
3 carrots grated
2 scallions chopped
1/4 cup fresh basil chopped
1/2 cup fresh cilantro chopped, plus more for topping
1/4 cup salted peanuts, chopped up, plus more for topping
Cut up avocado, optional
Whisk together your dressing ingredients and set aside.
Combine your salad ingredients, gently toss with dressing. Top with extra cilantro and peanuts. Enjoy!