A little bit of work will go a long way with your meal prep game in this week's CrossFit Soda City Macro Monday Recipe for Asian Chicken Chopped Salad. Enjoy!
CrossFit Soda City
Macro Monday Recipe
8/31/2020
Asian Chicken Chopped Salad
Nutritional Facts
Yields: 4 servings
Calories: 386
Carbohydrates: 10g
Protein: 37g
Fat: 22g
Ingredients
• 4 cups Cole Slaw Mix
• 1 cup Red Cabbage, shredded
• 1 Red Bell Pepper, sliced
• 4 thin sliced chicken Breasts, cooked and shredded
• 1/2 cup Slivered Almonds
• 6 Green Onions, sliced
• 5 teaspoons Sesame Seeds
• 1/4 cup Apple Cider Vinegar
• 2 tablespoons Rice Vinegar
• 1/2 teaspoon Sesame Oil
• 1 tablespoons Olive Oil
• 1 1/2 tablespoons Peanut Butter
Instructions
1. CHICKEN: Sprinkle both sides of chicken breast with salt and pepper and cook it in a skillet with olive oil heated over medium-high heat. Cook each side for about 4 to 5 minutes or until the temp reaches 160 degrees. Shred the chicken using 2 forks.
2. SALAD MIX: Toss the Cole Slaw, Red Cabbage, Bell Pepper, Shredded Chicken, and Almonds in a large bowl and divide between 4 meal prep containers. Sprinkle the Green Onions and Sesame Seeds on top.
3. DRESSING: In a blender combine the Apple Cider Vinegar, Rice Vinegar, Sesame Oil, Olive Oil and Peanut butter. Blend until smooth and store in an airtight container until ready to pour over the salad.
