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Crunchy Lime Chicken Salad Meal Prep Bowls

Course lunch, Salad
Keyword asian chicken salad, cabbage salad, chicken salad
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 2 Chicken breasts cubed and cooked I season with salt, pepper, garlic
  • 1/2 cup Quinoa Cook according to package directions.
  • 4 cups Cabbage, finely chopped
  • 1 Red pepper, chopped
  • 1 cup Edamame beans
  • 2 Green onions, diced
  • 2 Carrots, shredded 2 small, or 1 large
  • handful Cilantro, chopped
  • Optional a sprinkle of peanuts on top

Dressing

  • 4 tbsp All natural peanut butter
  • 2 tbsp Low sodium soy sauce Or sub coconut aminos
  • 1 tbsp Sesame oil
  • 2 tbsp Rice vinegar
  • 1 inch Piece of ginger
  • 1 Lime, juiced
  • 1/4-1/2 cup Water to thin dressing

Instructions

  1. Prepare chicken and quinoa and allow to cool.

  2. Chop cabbage, red peppers, green onions, cilantro and add to a bowl. Add edamame beans and mix.

  3. Blend the dressing ingredients in a magic bullet, thinning as necessary with water.

  4. In your meal prep bowls, follow your palm as a guide and add a palm of chicken(around 4 ounces), a cupped hand of carbs -quinoa, 2 fists of veg -cabbage salad, and a thumb of fat -dressing.