Broccoli, shredded chicken and fresh veggies tossed with nut-free thai “peanut” sauce. Egg-free, Nut-free, Dairy-free and Paleo.
Chicken, sunbutter and colorful, crunchy salad gooodness. 😍
I have two batches of this salad sitting in my fridge right now, and I couldn’t be happier. I’ll just eat it for lunch and dinner everyday this week thank you very much.
I also just (finally!) figured out how to add emojis to my blog posts, and I’m fighting the urge to put them, well everywhere. That one with the heart eyes bugging out though. That one right there >>> 😍 That perfectly describes my feelings toward this salad. I feel like I have been working on this salad for weeks, even though I just tested and photographed it yesterday. But that’s because I’ve had it planned out to be my next post for the past couple of weeks, and I finally just had the chance to put it all together.
I’m officially done packing (hallelujah!), and I’m getting settled into my new schedule, which only means good things for you and the blog, like time and energy to actually cook and create recipes! I haven’t been able to blog nearly as much as I would have liked to the past two months, but thanks for sticking with me through it.
Hey look! As a thanks I give you this flavorful, insanely healthy, ridiculously easy to make salad with picture instructions. You’re welcome. 😉
To start the salad, we need to blanch some broccoli. Chop up a large head into florets, and toss them into a pot of boiling water for 3-4 minutes. Once boiled, transfer the broccoli to a bowl of ice water. This process preserves the bright green color of the broccoli. Important because pretty food tastes better.
Blend the sauce ingredients until smooth in a food processor or blender, and combine the chopped vegetables, chicken and broccoli in a large bowl.
Place the dressing on top.
And stir it all up.
Garnish with cilantro and green onion to taste, which means A LOT of cilantro if you’re me. If you’re one of those people who thinks cilantro tastes like soap, you can of course leave it out. Serve with extra lime wedges on the side.
- 1 Head of broccoli, chopped into florets
- Approx. 1 pound shredded cooked chicken (see notes)
- 1 Cup shredded carrots
- 1 Cup shredded purple cabbage
- 1 Small red bell pepper, diced
- Cilantro to garnish
- Sliced green onion to garnish
- Salt and pepper
- ¼ Cup sunflower seed butter
- 1 Tablespoon avocado oil
- 2 Tablespoons lime juice (from 1-2 limes)
- 3 Tablespoons coconut aminos
- 1 Clove garlic
- ¼ Inch piece of ginger, peeled (about the tip of your small-finger sized)
- ¼ Teaspoon crushed red pepper
- 1 Teaspoon honey (optional)
- Dash of fish sauce (optional)
- Set a pot of water on the stove and bring it to a boil. While you wait for the water to boil, chop all the vegetables and shred the chicken.
- Combine the chicken, shredded carrots and cabbage and bell pepper in a large bowl.
- Now that your water is bubbling, toss in the broccoli florets. Give them a little push down with a spoon so that they are submerged. Boil for 3-4 minutes.
- While the florets boil, fill the bottom of a medium-sized bowl with ice water. Use a slotted spoon to transfer the broccoli florets from the boiling water to the ice water.
- Keep the broccoli in the ice water while you make the sauce.
- Combine all the sauce ingredients in a blender or food processor and blend until smooth. If you're unsure of how much ginger to add, always start with less and add more after tasting.
- Drain the broccoli and add it to the bowl with the other vegetables. Sprinkle a dash of salt and pepper over the vegetables and add the sauce to the bowl.
- Stir to evenly dress the salad and garnish with cilantro and green onion to taste.
- Serve with extra lime wedges on the side.