This salad meal is SOOOOO good the dressing is absolutely delicious while the portion of dressing is adequate for 4 serves it is so good I will double up the dressing quantity next time – I could literally drink it ! I prefer my dressings on the acidic side so there is not such thing as too much lime juice here for more if you prefer less acidic dressings add an extra tablespoon of honey.

Serves 4
prep and prepare time 30 mins
Per serve calories 288, protein 24.8g Fat 10g (calories will depend on size of chicken breasts mine here was a total of 340g shredded chicken/85g per serve)

Dressing:
In a nutri-bulliet, small blender, bowl & wisk or mason jar and shake: blend together the dressing ingredients if it is too think at the end you can thin out with water or extra lime juice.

¼ cup peanut butter
3 Tbsp low sodium soy sauce
2 Tbsp honey
Juice 3-4 limes
1 Tbsp chili sauce or sweet chili sauce (or 1/2 tbsp chili flakes)
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons fish sauce
1 tablespoon avocado oil/olive oil
2 tablespoons rice vinegar

Salad:
2 large chicken breasts
500 ml chicken stock
2 carrots chopped or shredded
2 cups coleslaw mix or cabbage
2 cups chopped kale
1 bell pepper diced/ chopped small
1 large mango diced/ chopped small

In a deep sauce pan or pot poach the chicken in stock until fully cooked (25 mins) when cooked through let cook and shred by pulling apart with 2 forks in opposite directions.

While the chicken is cooking chop all your veggies and make your dressing.

Combine your veggies and chicken and then if making ahead for meal prep portion into 4 containers and add in a lime wedge. Divide dressing between 4 small containers. When ready to eat squeeze the lime over the salad add the dressing and mix thoroughly.

per serve