Chopped Thai Chicken Salad

Ingredients

• 4 chicken breasts
• 1 bag of shredded cabbage
• 1 large carrot
• 1/2 cup fresh cilantro
• 5 green onions

Thai Peanut Salad Dressing

• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 1 tbsp lime juice
• 1/2 tsp fish sauce
• 1/4 cup peanut butter or 4 tbsp PB2
• 1/4 cup water or 1/2 cup water if using PB2

1. Cook the chicken: Grill the chicken over medium-high heat until cooked throughout, about 7 minutes per side. Or, boil the chicken in a pot of water for 15-20 minutes. Once the chicken is cooked, remove to a cutting board and cut into small pieces.

2. Wash, peel, and grate the carrot. Slice the green onions into thin, 1/4 inch pieces. Remove the stems from the cilantro and roughly chop the leaves.

3. In a medium bowl, combine the cabbage, carrot, cilantro, and green onions. Top with the chicken.

4. If using PB2, combine 4 tbsp PB2 and 1/2 cup water. Stir until smooth. In a small bowl, combine all ingredients and whisk until smooth.

You can either drizzle the dressing over a salad or toss the salad in the dressing then serve.

Enjoy!

Based off of the recipe found on Pinch of Yum

 

Thai Peanut Salad Dressing

Ingredients

• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 1 tbsp lime juice
• 1/2 tsp fish sauce
• 1/4 cup peanut butter or 4 tbsp PB2
• 1/4 cup water or 1/2 cup water if using PB2

1. If using PB2, combine 4 tbsp PB2 and 1/2 cup water. Stir until smooth.

2. In a small bowl, combine all ingredients and whisk until smooth.

You can either drizzle the dressing over a salad or toss the salad in the dressing then serve.
Recipe created by Me! : D

 

7 Layer Salad (Medifast)

My coworkers love this salad and several people asked for the recipe. This recipe has been in the family for generations. We always make it for holiday gatherings. It goes great with honey baked or spiral ham.

Ingredients

• 1 head of iceberg lettuce
• 1 head of butter lettuce
• 4 boiled eggs, whites only, sliced
• 8 slices of bacon or turkey bacon, diced
• 1 cup green onions, chopped
• 1 cup of celery, diced
• 10 oz frozen green peas, uncooked
• 1 + tbsp sugar
• 1 + cup light miracle whip or mayo
• 1/2 cup shredded cheddar cheese, reduced fat

1. I usually use either a 9×13 glass or plastic dish or a large glass bowl. Shred iceberg lettuce into your dish. Shred the butter lettuce into the dish. In this order, layer on the egg, bacon, green onions, celery, and frozen peas.

2. In a small bowl, mix 1 tbsp sugar and 1 cup miracle whip. Starting at one of the edges, use the back of a spoon to spread the dressing. Adding a tbsp at a time, continue to use the spoon to spread the dressing across the top of the salad. I use a painting motion, pretend you’re painting a canvas. If you used a 9 x 13 dish, you probably need more dressing. If so, mix another 1 tsp sugar and 1/4 cup miracle whip until you’ve covered the salad with a thin layer.

3. Top the salad with the shredded cheddar cheese. Cover with plastic wrap and refrigerate overnight.

Recipe created by My family : D