Recipe: Peanut Chicken Salad
I don't know about you, but I get bored with lunch pretty often. It's one of those meals, that, as a mama- especially if you're one who's at home with the kids most of the day, it's really not about you. It's about getting those tiny minions food, and STAT, before they fashion a device to take over the world. Amiright? By the time you've gotten everyone sat, fed and cleaned up, it's time for the next activity, nap or whathaveyou- and oh man, I need to eat, too. And so you grab leftovers or open a can of tuna and eat it straight from the can with a scoop of mayo (is that just me? oh...) and it's not exactly EXCITING, but it gets the job done.
But after a while, it gets boring. Mamas need fuel too and lunch is key to keep you going along your busy mama day. This is why I am a BIG fan of meal prepping a simple lunch to boost your energy mid-day so you can have lunch, right alongside the kids, without needing to turn a single kitchen appliance on. This peanut chicken salads is one of my favorites- it's easy enough to whip up with some shredded chicken from a chicken you might have cooked for dinner one night, or one you brought from the store-- #noshame and it's delicious and filling, to boot.
Thai Peanut Chicken Salad
1/4 cup natural (no sugar added)
1 tbsp maple syrup
1/2 tbsp coconut aminos (or use 1 tsp
tamari- skip the salt)
2 tsp rice vinegar
1 tsp minced fresh ginger
1 minced garlic clove
pinch sea salt
1 cup shredded carrots
1 cup shredded red cabbage
1 1/2 cups (cooked) shredded chicken
1/4 cup chopped cilantro
1/4 cup sliced green onions
cilantro + chopped peanuts, to top
1. Whisk all sauce ingredients in a large bowl, adding water as needed to reach desired consistency. You want it the consistency of a thick smoothie.
2. Add salad ingredients and toss to combine. Top with chopped peanuts and cilantro. Keeps well in the fridge for 2-3 days.