Salads. They’re either really good, or really bad. But this month, we whipped up some recipes that will keep you full and satisfied, and they’re so tasty. We’re calling them power bowls. This recipe makes two power bowls.
Recipe developed and written by Kristina Domitrovich // photos by Lindsay Pace
Snappy Thai Peanut Bowl
Ingredients
- 2 cups romaine lettuce, chopped
- 1/2 cup purple cabbage, shredded
- 1/2 cup carrots, shredded
- 1/2 cup snap peas, rinsed and sliced
- 1/2 cucumber, thinly sliced
- 1 red bell pepper, deseeded and roughly chopped
- 1/3 cup unsalted peanuts, toasted
- For the chicken:
- 1 tablespoon olive oil
- 2 chicken breasts
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon red chili flake
- Thai Peanut Dressing:
- 1/3 cup pure peanut butter
- 1/4 cup coconut milk
- 1 teaspoon Sriracha sauce (optional)
- 1 1/2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon garlic powder
Instructions
- In a small pan over medium heat, add the peanuts without any oil. Stir every minute or so, until golden and toasted; then set aside.
- In a small bowl, combine the spices for the chicken. Pat down the chicken with a paper towel, then evenly sprinkle the spices over both breasts.
- Add a tablespoon of olive oil to a medium-sized preheated pan on medium-high heat; then add the chicken. Sear until golden on one side, about 5-7 minutes. Flip and sear on the other side for another 5-7 minutes, or until cooked through; remove from heat, and let rest.
- In the meantime, combine all the sauce ingredients in a small bowl, and mix with a fork until completely smooth.
- Prepare and chop all the vegetables, then divide and transfer to two bowls, along with the peanuts.
- Slice the chicken, and add one breast to each salad. Add the dressing as desired, and serve.
- Refrigerate remaining dressing in an air-tight container for up to two weeks.
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