Colorful Thai Salad with Peanut Dressing

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Serves: 2
Serving Size: half yield

Ingredients

  • ⅓ cup chopped kale
  • ⅓ cup bean sprouts
  • ½ cup chopped broccoli
  • ⅓ cup strips or slices carrots
  • ½ cup shredded red raw cabbage
  • 1 Tbsp , chopped cilantro
  • 6 oz chicken breasts, boneless and skinless, raw
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp water
  • ½ tsp Splenda®
  • 2 tsp sesame oil
  • 1 dash Salt and Pepper
  • 4 tsp Medi-Weightloss® Signature PB
  • 1 tsp or more, to taste Sriracha
  • ¼ medium lime

Directions

  1. Chop kale and broccoli. Add all vegetables to serving bowl and top with grilled chicken and lime wedges.

  2. Combine soy sauce, water, sesame oil, powder PB, Splenda, salt and pepper, and Sriracha (optional) in a bowl. Whisk until smooth.

  3. Drizzle over veggies and divide evenly.

Notes

Add two lime wedges for garnish.

Nutrition Facts
Serving Size: half yield
Calories   194 Calories from Fat 54
% Daily Value *
Total Fat 6g 9%
this table provides nutrition breakdown for fats
  Saturated Fat 1g 5%
  Monounsaturated Fat 2g
  Polyunsaturated Fat 2g
  Trans Fat 0g
nutrition data
Cholesterol 49mg 16%
Sodium 706mg 29%
Potassium 549mg 16%
Total Carbohydrate 8g 3%
nutrition breakdown for carbohydrates
  Dietary Fiber 2g 8%
  Sugars 3g
protein nutritional details
Protein 25g 50%
vitamins nutritional details
Vitamin A 66% Vitamin C 58%
Calcium 7% Iron 11%
daily values disclaimer
* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs.