Chopped Turmeric Chicken Thai Salad with Curry Peanut Dressing | Sarah Wyland
Food | Recipes

[Recipe] Chopped Turmeric Chicken Thai Salad + Some News!

Chopped Turmeric Chicken Thai Salad with Curry Peanut Dressing | Sarah Wyland

You learn a lot from your audience.

A peek at Google Analytics tells me my top five most viewed posts are:

The rest of the top ten is similar – nutrition, recipes, workouts, and fitness advice. The questions I get in my DMs, emails, and client check-ins are also often nutrition-based.

What does the combination of website traffic and the content of my DMs tell me?

That the people (you) want more nutrition advice and recipes.

Precision Nutrition | Sarah Wyland

And that’s how and why this giant book, workbook, and book of forms landed on my doorstep earlier this week.

I’ve been flirting with the Precision Nutrition Level 1 certification for a while. I’ve been thisclose to enrolling a few times, but before I could commit, the enrollment window would close and I’d be back on the waiting list. This time, I had my mind made up and my credit card ready when PN opened up their pre-sale.

On paper, I have a nutrition certification through ACE. It’s a good certification, and what I learned helps me answer my clients’ questions and followers’ DMs. It’s not enough for me to do the type of work I want to do, however, given that I want to work in both the preventative and performance spaces. Precision Nutrition will help me do that.

I’ve talked to friends – and internet strangers, what a world – about their experience with PN, and all spoke highly of its content, particularly the back half of the programming that discusses coaching techniques. I love change behavior, so it fits in line with my interests.

All of this to say, be on the lookout for more nutrition posts, as well as more recipes. I love to cook and bake, and my recipes are typically well-received, so it just makes sense to add a nutrition component to my services. Nutrition coaching, coming soon!

Speaking of recipes…

I’ve been using turmeric in the kitchen a lot lately. Turmeric is a proven anti-inflammatory and aids in heart and joint health. It’s also been shown to help regulate blood sugars and stress hormones, improve brain health, and promote radiant skin.

Basically, turmeric has a ton of benefits. While it might stain your sheet pan, it adds great flavor on top of doing a whole lot of good in the body.

Chopped Turmeric Chicken Thai Salad with Curry Peanut Dressing | Sarah Wyland

My love of turmeric paired nicely with my decision to experiment with making my own Panera-inspired spicy Thai salad. While the resulting meal looks nothing like the Panera salad, it tastes just as good, if not better. The dressing was key – and it’s through the dressing that you can control the spice factor.

This Chopped Turmeric Chicken Thai Salad with Curry Peanut Dressing is full of both flavor and protein. It’s a great lunch option, or can work for a light dinner. And did I mention that its packed with protein?

Chopped Turmeric Chicken Thai Salad with Curry Peanut Dressing

Ingredients:

For the Chicken:

  • Boneless, skinless chicken breasts or tenderloins
  • Turmeric
  • Garlic powder
  • Salt and pepper

For the Chopped Salad:

  • 1 red bell pepper, diced
  • 1 cup shredded carrots (from the bag)
  • ½ small head of red cabbage, chopped
  • 1 can chickpeas, rinsed and drained

For the Curry Peanut Dressing:

  • 2 tablespoons peanut butter
  • 1/2 tablespoon ground ginger
  • 1 teaspoon powdered garlic (or to taste)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon red cayenne pepper (or to taste)
  • ¼ teaspoon ground turmeric
  • Salt and black pepper, to taste
  • 2-3 tablespoons warm water

Directions:

For the chicken:

  • Preheat oven to 425
  • Place chicken in a baking dish and season with turmeric, garlic powder, salt, and pepper to taste
  • Bake for 40 minutes, or until done, flipping chicken halfway
  • Remove from oven when done and let cool for a few minutes; while chicken is still warm, shred in pan with a fork

For the salad:

  • Place all ingredients, once chopped and/or drained, in a large bowl and toss; for an extra kick, consider adding a half of a jalapeno, diced, or diced spring onion
  • Add in shredded chicken and toss

For the dressing:

  • Place all ingredients except water in a small bowl and whisk until well-combined. Add in water by the tablespoon to thin dressing out as desired – you can use more water if three tablespoons isn’t enough.

I have been eating this salad as is for lunch, but it would be great over a bed of spinach or even in a Thai-inspired wrap.

Are you a turmeric fan? Let me know in the comments!

Enjoy!

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