Hey there foodie friends! Today, we're diving into the delicious world of protein-packed cuisine with my gluten-free Peanut Pad Thai Salad with Chicken recipe. Bursting with vibrant flavors and wholesome ingredients, this dish is perfect for meal prep or a satisfying weeknight dinner. From perfectly seasoned chicken to crisp, spiralized veggies, topped with a mouthwatering peanut dressing, each bite is a delightful journey for your taste buds. Join me as I walk you through the simple steps to create this nutritious and delicious meal that's sure to become a favorite in your recipe repertoire. Let's get cooking! RECIPE BELOW
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Peanut Pad Thai Salad with Chicken
Serves 4
Total Protein: 260g
(65g protein per serving)
Prep: 15 minutes
Cook 15 minutes
INGREDIENTS
Chicken:
800g chicken breasts, sliced in half lengthways
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon pepper
½ teaspoon chilli flakes
Olive oil
Salad:
½ head green cabbage, shredded or finely sliced
2 large carrots, into strips/spiralised*
1 large zucchini, into strips/spiralised*
1 large cucumber, into strips/spiralised*
1 red capsicum, sliced into sticks
2 green onions, sliced
1 cup fresh mint leaves, washed
*Julienne Peeler
Dressing:
¾ cup peanut butter (or sub with almond butter)
½ cup fresh lime juice
3 tablespoons Tamari Soy Sauce
1 tablespoon fish sauce
2 tablespoons ginger, freshly grated
1 large garlic clove, minced
Water (as needed)
1 tablespoon maple syrup is optional for added sweetness
Garnish:
½ cup peanuts, crushed (or sub with cashews)
INSTRUCTIONS
1. Prepare the chicken: Begin by patting dry the chicken and slicing each breast in half lengthwise. Then, drizzle olive oil over the chicken and season it with salt, garlic, onion, chili, and pepper. Once the chicken is coated, use your hands to massage the seasoning evenly over each piece, ensuring they are thoroughly coated.
2. Cook the chicken: For those using an AIR FRYER, place the chicken into the preheated air fryer and cook for 6 minutes at 190°C. Flip the chicken over and cook for an additional 5 minutes. Once cooked, remove it to a plate and allow it to rest before slicing just before serving.
Alternatively, for STOVETOP cooking, drizzle a tablespoon of olive oil into a non-stick frying pan and add the chicken. Cook for 5 minutes or until golden, then flip and cook for another 5 minutes or until the thickest part of the chicken is cooked through.
Remove from the pan and allow it to sit before slicing, just before serving.
3. Make the Dressing: Whisk all dressing ingredients in a bowl or shake in a jar. If needed, microwave peanut butter for 30 seconds for easier mixing. If the dressing is too thick, add a tablespoon of water at a time until desired consistency.
4. Prepare the Salad: Slice and grate the salad ingredients and add them to a large mixing bowl. Then, add the cooked chicken and toss everything together to combine.
5. Bring it together: Drizzle the dressing over the salad, add it gradually, and toss to combine. Finally, top the salad with mint, green onions, and peanuts. Serve and enjoy!
Негізгі бет Gluten-Free Recipes
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