Thai Chicken Salad


  • 2 large chicken breasts
  • water for boiling
  • salt, bay leaf, parsley & lemon — for in the boiling water
  • 1/2 cup grated carrot
  • 1/2 cup grated purple cabbage
  • 1/4 cup chopped onion
  • 1/2 cup sliced almonds
  • 2 tbsp sesame seeds
  • 1 cup sugar snap peas
  • 1/2 cup bean sprouts
  • 1 tsp almond butter
  • 2 tbsp olive oil
  • 1 tsp sesame oil
  • 1 tsp salt
  • Juice from one lime


Boil the chicken breasts in the water and spices until cooked through (about 10 minutes). Remove from water and shred the chicken with a couple forks. Let the chicken cool and mix in with all the other ingredients. Chill. Serve. Enjoy!

Another super duper easy summer salad recipe by Lana. This one is absolutely AWESOME!


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