Asian Peanut Chicken Salad

I hate to say it, but I used to be a total chicken salad hater. You know the ones--cold, overly mayo-y, questionably gray and dry. But this version? Bright, creamy, crunchy, and a little spicey! This recipe is a true testement on how anti-inflammatory eating can actually be flavorful, colorful, and full of glow.

Chicken salad is such an easy high protein meal that I was determined to crack the code how to make a chicken salad that I could actually tolerate. This Thai inspired version changed everything for me. It's crunchy, a little spicey, and packed with protein and veggies, And don't even get me started on the peanut sauce, chefs kiss!

Introducing my new obsession: Asian peanut chicken salad! I take back any slander that I have ever said about chicken salad because after creating this recipe I finally get the hype.

What changed the game for me:

-High protein, anti-inflammatory meal packed with fiber

-So simple you can prep it in advance to pile on lettuce cups, toss it in a bowl, or even wrap it up in rice paper.

-It tastes better as it sists, and the best part? No mayo!

If you're looking for a light, vibrant meal prep youll actually crave, trust me this one is it! Even if you're a former chicken salad hater like me.

Ingredients:

• Organic rotisserie chicken (Whole Foods has the best one in my opinion)

• One carrot (shredded)

• 1 cup roughly shredded purple cabbage

• 3-4 chopped green onions

• -1/2 cup roughly chopped cilantro

• -Side dish sesame dressing

Directions:

1. In a large bowl combine your shredded chicken, cabbage, carrots, green onions, and cilantro

2. Pour the dressing over your mixture and toss to fully coat

3. Serve in lettuce cups topped with extra cilantro, crushed peanuts, and a squeeze of lime

When I tell you this recipe is a game changer I mean it. Let me know in the comments if you give it a try, and if youre a former chicken salad hater like me, consider this your redemption arc.