Vietnamese Chicken Salad
Ingredients
Juice of 1/2 orange
Juice of 1/2 lime
2 tbsp tamari
2 tbsp extra virgin olive oil
1/8 tsp red pepper flakes
2/3 cup shredded carrots (~1 large carrot)
2 green onions, sliced
2 tbsp cilantro, chopped
2 tsp mint, chopped
2 tsp basil, chopped
2 tbsp peanuts, chopped
1/2 lb boneless, skinless chicken thighs
Instructions
Heat a pan over medium heat. Spray with avocado oil spray.
Pat the chicken thighs dry and sprinkle them with salt and pepper. Sear chicken on each side, about 5-7 minutes each side, until cooked through. Remove to a cutting board, allow to cool before chopping.
In a bowl, whisk together orange juice, lime juice, tamari, olive oil, and red pepper flakes. Toss the chicken with the dressing, carrots, green onions, cilantro, mint, and basil. Top with chopped peanuts before serving.
Serves: 2 Time: 25 minutes Calories: 350 Protein: 28g Carbs: 7g Fat: 24g
