Thai Chicken Salad

Sweet, Spicy, Crunchy… and Breast-Health Approved.

Grilled chicken seasoned with aromatic herbs and spices pairs perfectly with crisp fresh vegetables and a tangy, flavorful dressing made from lime juice, fish sauce, and chili.

Ingredients

  • 8 oz [224 g] Skinless Chicken Breast Organic

  • 1 cup [240 ml] Organic Chicken Bone Broth

  • 2 tbsp [30 g] Tahini

  • 0.25 cup [56 g] Olive Oil

  • 1.5 tsp [16.5 g] Ginger (Grated)

  • 2 Juice of 1 lime [76 g] Fresh Lime Juice

  • 1 cup [56.7 g] Shredded Green Cabbage

  • 1 cup [56.7 g] Shredded Red Cabbage

  • 1 cup [113 g] Shredded Carrots

  • 5 stalk [75 g] Green Onions (Chopped)

  • 2 tbsp [2 8.5] Dry Roasted Cashew Nuts (Chopped)

  • 1 tbsp [9 g] Sesame Seeds


Directions

  1. In a slow cooker, add the chicken, olive oil, and broth.

  2. Cook on high for 3-4 hours or low for 6 hours.

    When the chicken is done cooking, shred with a fork.

    In a small bowl, mix together the tahini, grated ginger,

    olive oil, and lime juice.

  3. In a serving bowl add the shredded chicken, cabbage,

    carrots, green onion, cashews, and tahini dressing. Toss

    until well mixed.

  4. Top with sesame seeds and enjoy!