Meal Prep Thai Chicken Salads
Meal Prep Thai Chicken Salads
Serves
4 servings 1x
Ingredients
2 1/2 cups cooked, shredded chicken breast
5 carrots
1 cup shredded cabbage
1 english cucumber
1 bell pepper
Sauce:
1/3 cup almond butter
1/4 cup water
1 tbsp maple syrup
1 tbsp coconut aminos
1 tbsp apple cider vinegar
Method
- Peel and chop the carrots, chop the bell pepper, cucumber, & cabbage
- In a large bowl, add the carrots, bell pepper, cucumber, cabbage, and cooked chicken
- Mix together.
- In a small bowl, whisk together the sauce ingredients
- Add the salad mixture to bowls & put the sauce in small jars to mix in when you’re ready to eat!
- I don’t recommend adding the sauce until you’re ready to eat because it makes the salad soggy.