Peanut Butter Chicken Salad Bowl
Serves 1 | Time 15 minutes
This vibrant and flavorful Chicken and Spinach Salad Bowl combines the freshness of baby spinach, crisp cucumber, nutty edamame, and sweet carrot with the savory, tender chicken coated in a deliciously rich peanut butter and tamari sauce, resulting in a delightful balance of textures and flavors that make it a truly satisfying and nutritious meal
Ingredients
50 grams Baby Spinach (equivalent to 1 cup)
½ Cucumber, peeled into long ribbons
50 grams Frozen Edamame, thawed
½ Carrot, grated
1 tbsp Unsweetened Shredded Coconut, toasted
½ Lime, zested and cut in half
½ tsp Extra Virgin Olive Oil
½ Red Onion, thinly sliced
150 grams Chicken Breast, diced into 1cm cubes
1 tbsp All-Natural Peanut Butter (or all-natural nut butter of choice)
1 tbsp Tamari (or soy sauce)
2 tbsp Water
Method
Start by assembling the salad bowl. Place the baby spinach leaves in a bowl as the base. Add the cucumber, edamame, grated carrot, and toasted shredded coconut on top. Sprinkle with lime zest and include a wedge of lime in the bowl for added flavour.
In a large non-stick pan over high heat, heat the extra virgin olive oil. Add the thinly sliced red onion and sauté for about 30 seconds until fragrant. Next, add the diced chicken breast and cook for approximately 4 minutes until the chicken is thoroughly cooked and turns golden in colour.
Remove the pan from heat and add the all-natural peanut butter, tamari (or soy sauce), and water to the chicken mixture. Return the pan to low heat and stir-fry for an additional 2 minutes until the sauce is well combined and reduced by about half.
Transfer the chicken mixture into the bowl with the prepared salad. Toss everything together to ensure the flavours are evenly distributed.
Your delicious chicken and spinach salad bowl is now ready to be enjoyed!
Nutrition Per Serve: Protein: 21g Carbohydrates: 27g Fat: 21g Calories: 470
