Rainbow Thai Salad
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This Rainbow Thai Salad is your new meal‑prep obsession. It’s packed with crunchy cabbage, carrots, edamame and peanuts, plus tender marinated chicken and a creamy peanut dressing. It keeps well and is perfect for quick lunches or dinners.
### Ingredients
**For the salad**
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 2 large carrots, julienned
- 1 cup shelled edamame
- 1/2 cup chopped cilantro
- 3 green onions, sliced
- 1/2 cup peanuts, chopped
**For the chicken & marinate**
- 1 pound chicken breast, sliced
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon tahini
- 1 tablespoon avocado oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 teaspoon sriracha
- 1 teaspoon sesame seeds
**For the dressing**
- 1/3 cup peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon avocado oil
- 2 tablespoons soy sauce
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon sriracha (or to taste)
### Method
1. Combine all salad ingredients in a large bowl and toss.
2. Whisk together the chicken marinate ingredients in a bowl. Add the sliced chicken and let it marinate for at least 10 minutes.
3. Heat a skillet over medium heat. Add the marinated chicken (reserving leftover sauce) and cook until the chicken is golden and cooked through. Pour in the reserved sauce and simmer until slightly thickened; toss the chicken to coat.
4. In a separate bowl, whisk together all dressing ingredients until smooth. Adjust seasoning to taste.
5. Divide the salad mix into bowls or meal‑prep containers. Top with warm chicken and drizzle with the peanut dressing. Garnish with additional peanuts if desired.
