Thai Time Crunch Salad

 

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Thai Time Crunch Salad

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It doesn’t have quite the expected salty-sweet-sour-hot flavor of most Thai dishes, but no matter. This crunchy-munchy salad with a tangy, creamy peanut butter dressing from The Dirty, Lazy Keto No Time to Cook Cookbook is totally delicious! It’s also shockingly fast to prepare, provided you have pre-cooked chicken breast. But even if you don’t, it’s still crazy-simple, and it promises results you’ll want to repeat again and again. We like it so much, we double the dressing so we can have a future salad with even more ease.

Author Stephanie Laska sheds some background on this tasty dish:

“In my “previous life” (when I weighed close to 300 pounds), I frequented Panera Bread for lunch. I ordered the Spicy Thai Salad with Chicken (thinking I was being healthy), a giant Candy Cookie (knowing I wasn’t), and washed both down with a Diet Coke (which made up for indiscretions). Little did I know that my meal contained about 100 grams of carbs! That’s not even counting the dozen bagels I bought on my way out the door. These days, when I want a fast and casual lunch, I make this Thai Time Crunch Salad.”

[Reprinted with permission from The Dirty, Lazy Keto No Time to Cook Cookbook: 100 Easy Recipes to Save Money & Time by Stephanie Laska, MEd, and William Laska (Adams Media, 2021).]

Course Main Course, Salad, Lunch, Dinner, Quick & Easy, Kid-Friendly
Cuisine Thai, Dairy-Free, Gluten-Free
Servings 4

Ingredients

DRESSING

  • 1 Tbsp no-sugar-added peanut butter
  • 1 Tbsp soy sauce
  • 1 Tbsp water
  • 5 (1-gram) packets 0g net carbs sweetener
  • 2 tsp apple cider vinegar
  • 1/3 cup sesame oil
  • 1/8 tsp ground ginger
  • 1/2 tsp sesame seeds
  • 1/4 tsp red pepper flakes
  • 1/4 cup salted peanuts, crushed

SALAD

  • 6 cups shredded cabbage mix (green cabbage, red cabbage, carrot blend)
  • 1/4 cup chopped green onion
  • 1/4 cup chopped fresh cilantro
  • cups shredded Grab and Go Chicken Breasts (recipe below) or cooked chicken breast, cold

Instructions

  • In a medium bowl, whisk together all Dressing ingredients except crushed peanuts. Cover and set aside.
  • In a large mixing bowl, combine cabbage mix, green onion, and cilantro and stir. Add chicken and mix again.
  • Add Dressing to Salad. Toss to fully coat.
  • Divide equally among four bowls. Top with equal amounts of crushed peanuts.
  • Serve chilled.

Notes

  • Lettuce can be substituted for the cabbage. A 12-ounce bag (four servings) of prewashed salad mix will make the job even easier. But don’t forget the cilantro! That herb really seals the deal.
Chicken Breast Recipe

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Grab and Go Chicken Breasts

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Author Stephanie Laska advises, “Cooking chicken ahead of time is just common sense. I use this ingredient in so many recipes, I’d be a fool to cook it over and over again throughout the week. That’s just too many dishes, people. My time is valuable. If I can knock out a task in one sitting, sign me up! Plus, I find it convenient and cost-effective to cook chicken in bulk when I catch a good sale. The cooked leftovers are also easy to freeze for future meals.

[Reprinted with permission from The Dirty, Lazy Keto No Time to Cook Cookbook: 100 Easy Recipes to Save Money & Time by Stephanie Laska, MEd, and William Laska (Adams Media, 2021).]

Course Main Course, Lunch, Dinner
Cuisine American
Servings 4

Ingredients

  • 4 (4.2-ounce) boneless, skinless chicken breasts
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper

Instructions

  • Preheat oven to 375°F. Grease a 9″ × 12″ × 2″ baking dish.
  • Season breasts with salt and pepper and cook covered 25 minutes, flipping halfway through.
  • Let cool and refrigerate up to 4 days in an airtight container until ready to add to a meal.

Notes

  • Prefer the pressure cooker method? For the laziest chefs (like me!), cook boneless chicken breasts in an Instant Pot on high pressure 8 minutes per pound.
  • Freeze unused portions to reboot for later meals. Use leftovers safely by thawing frozen meat (for reuse) in the refrigerator. When it’s time for reheating, be sure the internal temperature reaches a minimum of 165°F or higher.

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