[Leftover] Thai-Style Grilled Chicken Salad
with snow peas / almond-sesame dressing
![[Leftover] Thai-Style Grilled Chicken Salad](https://cooksmarts.imgix.net/meal_photos/2225/20230703-_Leftover__Thai-Style_Grilled_Chicken_Naan_Pizza-NM-2.jpg?ixlib=rails-4.3.1&auto=format)
This salad comes together fast using grilled chicken from earlier in the week. Almond-sesame dressing and some fresh cilantro compliment the already flavorful chicken.
Ingredients
- Almond butter, creamy - 1/4 cup
- Bragg's / coconut aminos - 1 Tbsp
- Lime juice - 2 tsp
- Oil, toasted sesame - 1 tsp
- Chili-garlic sauce - 1 tsp , use more or less according to your taste (sub any hot sauce)
- Honey - 1/2 tsp
- Carrots - 4 oz , shredded
- Thai-Style Grilled Chicken (leftover from Monday) - ~2 cups , chopped or shredded
- Lettuce, romaine - 8 oz , chopped (sub any salad greens)
- Tomatoes, cherry or grape - 1 cup , halved
- Cilantro - 3 Tbsp , chopped
- Snow peas - 6 oz (sub sugar snap peas)
Prep
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Carrots - Prep as directed. (Can be done up to 5 days ahead)
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Make dressing - Heat almond butter in the microwave or in a small saucepan over medium heat until melted. Remove from heat and whisk in aminos, lime juice, sesame oil, chili-garlic sauce, and honey. Whisk in some water 1 tablespoon at a time until dressing is thin enough to pour. Taste and adjust with more aminos, lime juice, honey, or chili-garlic sauce if desired. (Can be done up to 5 days ahead)
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Chicken - (Skip if already done on Monday.) Chop or shred chicken. (Can be done up to 5 days ahead)
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Make
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Divide lettuce among serving bowls.
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If you'd like the chicken warm, reheat it briefly in the microwave.
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Assemble salads by topping lettuce with snow peas, carrots, tomatoes, chicken, and cilantro.
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Serve salads with almond-sesame dressing. Enjoy!
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