Fit Recipe: Spicy Thai Chicken Salad

From the Kitchen of Robyn Maher

I love to travel! In addition to the incredible sights I see and the fascinating people I meet, I enjoy the interesting and flavorful new foods that I discover when I make my way around the globe. One of my favorite cuisines is that of Thailand. I love their blend of spicy, sweet, and savory flavors that surprise—and then delight—the palate.

Thai food usually starts with fragrant garlic seared at high heat in a wok and then incorporates a protein like chicken, pork, seafood, or beef. As a huge fan of vegetables, I love the variety and colors of the vegetables.

This Spicy Thai Chicken Salad hits the notes of that exotic cuisine. Finish it off with some fresh herbs and spices, and you have a fantastic meal!

Spicy Thai Chicken Salad

4 ounces lean chicken breast, trimmed of visible fat and chopped into bite-sized pieces

2 cups cabbage slaw (shredded and washed, in produce section)

1 clove garlic, minced

1/4 cup fresh cilantro, chopped

1/2 orange bell pepper, chopped

Sriracha hot sauce

Dash red pepper flakes (optional)

Nonstick spray

Coat a skillet with nonstick spray, and heat it on a medium-high burner. Add the minced garlic, and brown until fragrant. Add the chopped chicken, and sauté for a few minutes, tossing occasionally until the chicken is cooked through. Add the bell pepper and toss with the chicken for about 2 minutes. Remove from the heat. Spread the cabbage slaw on a plate, and top with the chicken and bell pepper. Drizzle with Sriracha, as desired, and add some red pepper flakes for an extra kick. Garnish with the cilantro.

Your taste buds will be on fire! ENJOY!

Also See: Robyn’s Pizza Omelet Recipe!