Nutritional Wisdom with Carly Pollack

Pad Thai Salad

Pad Thai Salad

Ingredients
2 cups cooked, shredded chicken
2 cups cabbage, shredded
4 cups mixed greens
1 medium red bell pepper, sliced
1/2 cup bean sprouts
1/4 cup chopped nuts (your choice)
2 green onions, chopped
2 small chili peppers, diced
2 eggs, lightly beaten
ghee
FOR THE DRESSING:
1 lime, juiced
1 clove garlic, minced
1/2 tsp ground ginger
3 tbsp almond butter
3 tbsp coconut milk (canned)
1 tbsp extra virgin olive oil
sea salt, to taste
black pepper, to taste

Directions
In a small bowl, combine all the ingredients for the dressing, mix well, and season to taste. Melt some ghee in a small skillet placed over a medium heat and cook the egg 3 to 4 minutes while scrambling it. In a bowl combine all the ingredients for the salad, and add the chicken on top. Pour the dressing over the salad and serve.

Serving
2 Servings