Thai-Style Chopped Salad with Chicken

What You Get

Cabbage

Radishes

Cucumber

Bell pepper

Cilantro

Sous vide pinned chicken

Pad Thai sauce

Lime

Crushed, roasted peanuts

What You'll Need

Sugar

Step 1

Trim and core the cabbage, and slice about half of the head into thin strips (you should have about 6 cups; reserve the rest for another use). Slice the radishes and cucumber into thin rounds. Slice the bell pepper into thin strips. Pick the cilantro leaves and toss the stems.

Step 2

Remove the chicken from the packaging, drain, and slice or shred.

Step 3

In a large bowl, whisk together the pad Thai sauce, the juice of ½ lime, and 1 teaspoon sugar until combined. Add the sliced veggies and toss to combine.

Step 4

Divide the salad between bowls and top with the chicken. Scatter with the cilantro leaves, shower with the crushed peanuts, and serve.