Dr. B's Spring Roll Salad With Chicken
One of the most effective things we have done to improve Dr. B's metabolic health has been to pack his lunch for the hospital. This is Dr. B's favorite spring roll salad with chicken. It is tasty, easy to put together and blood sugar friendly.
Equipment
- mason jar to mix dressing
Ingredients
Make the peanut dressing
- 1/2 cup peanut butter or almond butter (no added sugar or oils)
- zest and juice of one lime
- 1 tbsp allulose or sweetener of choice
- 1/3 cup filtered water
- 2 tbsp fish sauce
- 1 tbsp tamari
Make the salad
- 2 chicken breasts see my recipe for poached chicken here.
- 1/2 cup edamame
- 1-2 cups shredded cabbage (green or purple)
- 1 package konjac noodles
- 3/4 cup cucumber diced
- 1/2 red bell pepper diced or julienned
- 4 green onions sliced thin
- 1/2 cup cilantro rough chopped
- 1/2 cup mint leaves rough chopped
- 1/4 cup peanuts
Instructions
make the peanut dressing
- In a jar add all of the dressing ingredients and shake well. Add more water if you like your dressing thinner
layer the salad in 2 to go containers
- peanut dressing
- chicken
- edamame
- cabbage
- konjac noodles
- cucumber
- red bell pepper
- green onion
- herbs
- peanuts
- Seal and store in the refrigerator until you are ready to take to work or school! When you are ready to eat, shake the container to coat everything with peanut dressing and enjoy!
- Pro tip: You might want to double or triple the dressing- it is super good on salmon, salads, as a veggie dip, on beef and more!
Notes
If you are curious about trying a continuous glucose monitor, check out the one we use here.
Tried this recipe?Let us know how it was!