Eat the rainbow with this one simple salad! After just a few easy steps, antioxidant-rich, Thai Chopped Salad will satisfy your flavor and nutrient needs.
Ingredients
Equipment
Preparation
- Cut the chicken breasts into cubes. Season the chicken with paprika, turmeric, and salt. Spray a pan with oil and cook the chicken on the stove over medium-high heat.
- Prepare the chickpeas as their can/package instructs. Drain them and then combine them with turmeric and paprika.
- Roast the chickpeas at 350F for 20-25 minutes, tossing halfway.
- Chop the red bell pepper, snap peas, green onion, and cilantro.
- Add the carrots, cabbage, red pepper, snap peas, green onion, cilantro, chickpeas, chicken, and sunflower seeds to a large bowl.
- Add the coconut aminos, apple cider vinegar, sunflower seed butter, and water to a sealable container. Seal the container and shake it until everything is combined.
- Drizzle the dressing on top and then squeeze on fresh lime.
- Toss everything together, serve, and enjoy!
Video
Notes
Substitutions, Add-Ons, & Alterations:
- Substitute sunflower seed butter for almond butter (contains tree nuts), cashew butter (contains tree nuts), peanut butter (contains peanuts), tahini (contains sesame), or other nut or seed butter.
- Use air-fried tofu (contains soy) in place of chicken.
- Instead of coconut aminos (contains coconut), use soy sauce (contains gluten).
- Substitute sunflower seeds for pepitas or other nuts or seeds (may contain peanuts, tree nuts, or sesame).
- Add any of your favorite veggies! Try baby corn, snow peas, broccoli, cauliflower, bean sprouts, edamame (contains soy) or asparagus.