Food + Fitness with Medicine
Thai Chicken Broccoli Salad
Serving Size | Calories | Protein | Saturated Fat | Sodium | Carbohydrate | Fiber | Added Sugars |
|---|---|---|---|---|---|---|---|
1 1/2 cup | 268 | 27g | 2g | 347mg | 23g | 7g | 0g |
This no-cook, Thai-inspired salad is high in protein and comes together quickly for a fresh, healthy evening meal.
Ingredients
Peanut Dressing
2 tablespoons low-sodium natural peanut butter
2 teaspoons soy sauce (lowest sodium available)
1 tablespoon plain rice vinegar or fresh lemon juice
2–3 tablespoons water
Thai Chicken and Broccoli Salad
2 cups chopped fresh broccoli or 12 ounces frozen broccoli florets (thawed, drained)
2 cups chopped cooked skinless chicken breast (cooked without salt, fat discarded) or 20 ounces canned salt-free white meat chicken (drained)
1 (15-ounce) can no-salt-added sweet peas, rinsed and drained
1 (11-ounce) can mandarin orange slices in juice or light syrup, drained
¼ cup chopped onion (white, yellow, or green onions)
Preparation
Peanut Dressing
In a small bowl, whisk together peanut butter, vinegar, and soy sauce.
Start with 2 tablespoons water, whisking in more as needed to thin to desired consistency.
Thai Chicken and Broccoli Salad
In a large bowl, stir together broccoli, chicken, peas, mandarin oranges, and onion.
Pour dressing over the salad and toss to combine.