Gluten-Free Recipes

This protein-packed peanut pad thai salad with chicken has the most mouth-watering dressing, tender chicken, crispy vegetables and at 65 grams of protein per serve, it's a delicious healthy choice. To begin, slice each chicken breast in half lengthwise and then pat dry with paper towel. Drizzle with extra virgin olive oil and then add garlic, onion, chili, salt and pepper. Once the chicken is coated, use your hands to massage the seasoning ensuring that it's coated all over. Then cook the chicken either on the stovetop in a frying pan or there's an option in the recipe to use the air fryer. In around 10 minutes, the chicken is cooked and it comes out juicy and tender. Place it onto a board and allow it to rest while we prepare the salad. To begin, we want to thinly slice the cabbage and I use a mandolin for that and next using a julienne peeler which I find very handy or you can thinly slice with a knife. We want to slice the zucchini, the carrot, red capsicum. At this point, the chicken should have rested and cooled down making it ready to be thinly sliced and then top it over the salad ingredients. Next, add to a bowl or jar the peanut butter, lime juice, tamari soy sauce, fish sauce, ginger, garlic and combine that well. To achieve a smooth dressing, add a little water at a time until you reach the consistency that you want. Avoid adding too much water aiming for a thick yet pourable texture that coats the ingredients evenly. Give the chicken, vegetables and peanut dressing a gentle toss to evenly spread the dressing and then top it with fresh mint leaves, slices of green onion and plenty of crushed peanuts and that's it. Juicy chicken, crispy vegetables, peanuts, lime and soy all packed together in a perfect meal. This meal will keep you fuller for longer, satisfied and it's the perfect dinner or meal prep and it's as simple as that. Enjoy!