Asian Style Peanut Chicken Salad Jars

• total time: 25 minutes

Ingredients

This Asian style chicken salad meal prep is great for a healthy, high protein lunch, or dinner with a huge 63g of protein per portion! It’s an easy meal prep, with lots of Asian veggies & shredded chicken, all tossed in a homemade satay dressing! They’re flavoursome, can be eaten warm or cold and still actually taste good!

Macros per portion: 570 cals - 63g P, 22g C, 25g F

Ingredients (serves 3):

540g raw chicken breast (or 370g cooked weight)

1 low sodium chicken stock pot

1 large carrot, julienned

200g red cabbage, julienned

200g white cabbage, julienned

1 red bell pepper, thinly sliced

3 spring onions, thinly sliced

1 head of pak choi, thinly sliced

180g edamame

1tbsp mixed sesame seeds

Peanut Dressing Ingredients (serves 3):

85g smooth peanut butter @pipandnut

45ml light soy sauce

45ml seasoned rice vinegar @lkkeurope

1tbsp lime juice

1tsp honey @rowsehoneyuk

2tsp minced garlic

1tsp minced ginger

3tsp mild curry powder

Water to thin (60ml to start)

Directions

Add the chicken stock pot into a pot with boiling water, then boil the chicken breast in the stock for 20-30mins till fully cooked through

Once the chicken is cooked, remove from the stock & shred, then set the shredded chicken aside & let it fully cool

Julienne the carrots, red cabbage & white cabbage (I used my @josephjosephofficial Multi Prep Compact, or thinly slice by hand if preferred)

In a small mixing bowl, whisk all the peanut dressing ingredients till smooth

Add all the veggies to a large mixing bowl along with the cooled shredded chicken, pour over the peanut dressing & sprinkle sesame seeds on top

Toss to fully combine, then evenly split the salad into 3 salad jars or bowls, cover with an air tight lid & store in the fridge for 3-4 days as meal prep

Once ready to eat, either shake the jar & enjoy cold, or shake & reheat in the microwave for a warm salad