Low Carb Thai Peanut Chicken Salad!!!
For the Sauce
For the Salad
Preparation Method
- 1 cup nonfat Greek yogurt
- 1/2 cup peanut butter, smooth
- 2 teaspoons freshly ground ginger
- 1/4 cup lime juice
- 1 tablespoon soy sauce
- salt, to taste
For the Salad
- 4 (6 oz.) chicken breasts
- 1 red pepper, finely diced (~1 cup)
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1/4 cup green onion, diced
- 1/2 cup cilantro, chopped
- 1 cup peanuts, chopped
Preparation Method
- First, place chicken breast in a slow cooker, cover, and turn the setting to high. Cook for 1.5 hours.
- While chicken is cooking, mix the rest of the salad ingredients in a large bowl and set aside.
- In a small bowl, mix together the sauce ingredients and set aside
- ...........
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