Salad meal substitutes are the best! They have everything you need to make you full but without getting that heavy feeling like you over ate. And who doesn’t always feel great for eating a salad for lunch or supper? Super healthy and yet filling enough to not have you starving within an hour. What I love about this salad is that it doesn’t even feel like a salad. It’s so good that it will have you coming back for seconds and thirds!
- 1 Chicken Breast
- 10 Wonton Wrappers, cut into 1/4 inch strips
- 1 Tsp Chinese Five Spice
- 2 Garlic Cloves, minced
- 1 Tbsp Sesame Oil
- 2 Tbsp Sweet Chili Sauce
- 1 Tbsp Peanut Butter
- 1 Tbsp Rice Vinegar
- 1 Bag of Carrot-Purple Cabbage Slaw
- 1/2 Tsp Black Sesame Seeds
- 2 Tbsp Cilantro, chopped (keep the stems)
- Green Onions, only the green part
- Drizzle of Olive Oil
- In a medium pot, combine cilantro stems, onion greens, half the garlic, 1/2 tsp Chinese five spice and 3 cups of water. Bring to boil over high heat and add chicken.
- Season with salt and pepper, reduce heat to low and cover. Cook until chicken is cooked through. About 12-15 minutes.
- In a large bowl, add rice vinegar, sesame oil, sweet chili sauce, peanut butter, remaining garlic and remaining five spices. Mix well.
- Ad the slaw mix and toss to combine.
- Heat a large non stick pan over medium heat. Add sesame seeds to dry pan. Toast until warm. About 5-6 minutes. Be careful so they don’t burn.
- Transfer to the bowl with the slaw mix and toss together.
- In same pan, add a drizzle of olive oil. Add wonton slices (cook in batches). Cook until golden-brown and crispy. Transfer to a plate.
- When chicken is cooked through, remove from pot. Using forks, shred the chicken into bite-sized pieces.
- Add the chicken to the slaw mixture. Top with wontons.