Are you tired of trying to come up with interesting yet healthy workplace lunches over and over again? ME, TOO.

So when I set out to make something heart healthy for my Thai food-loving husband’s work lunches that didn’t have to be heated, this fresh salad in Bobby Flay’s Fit cookbook piqued my interest. Imagine my glee when it was met with enthusiasm! It’s low in fat, high in fiber and protein, bursting with bold Thai flavors, and easy to meal prep.

NOTE: This recipe is wildly customizable! Feel free to use the list of salad fixings as a guide to mix and match to your own tastes. You can also tweak the dressing, as well. I added a bit more peanut butter and Sriracha sauce than the original recipe. You can even customize the protein, as I substituted chicken breast for the shrimp that Flay originally called for.

TIP: If you decide to pack this salad as a portable lunch, I highly recommend portioning everything out into separate meal prep containers. Don’t dress your greens until right before you’re going to eat them!

Spicy Thai Chicken Salad
(Original recipe: Bobby Flay Fit)

Spicy Thai Dressing
1/4 C rice wine vinegar
Juice of 1 lime
2 TBSP natural peanut butter
1 TBSP Sriracha sauce (or to taste)
1/2 C avocado oil
1/2 C water
Salt and pepper to taste

In a blender, combine the vinegar, lime juice, peanut butter, Sriracha, oil, and water, and blend until smooth. Add salt and pepper to taste.

Salad fixings
2 boneless, skinless chicken breasts, cooked and shredded
Spring greens
Microgreens
1 large carrot, peeled and shredded
1/2 C shredded red cabbage
2 oz bean sprouts
1/4 C chopped fresh basil leaves
3 sweet peppers, sliced
Sliced almonds or peanuts to garnish
Chopped fresh cilantro to garnish

In a bowl, toss the shredded chicken in 2 TBSP of dressing until evenly coated. Set aside.

In another large bowl, mix together the greens, carrot, cabbage, sprouts, basil, and sweet peppers. Add dressing to taste and toss to coat. Transfer the dressed greens to your serving dish(es). Top with chicken and garnish with nuts and cilantro.