Featuring a vibrant and savory flavor profile laced with ginger, mint and a hint of spice, this Asian chicken and vegetable salad will make your mouth very happy. Because it’s packed with low-fat protein and fiber this meal keeps your midsection lean, while banishing hunger and cravings for hours.
The “Flat-Belly Salad” is one of the mouthwatering new dishes that Fitness Kitchen LA will debut beginning October 12th, but until then you can make it at home with this recipe.Flat Belly Shredded Asian Chicken and Vegetable Salad with Cilantro-Mint Dressing.

Flat-Belly Shredded Asian Chicken Salad

Serves 2 as a main dish salad, 4 as a side salad
2 heaping cups cooked chicken, shredded
1 c soybean sprouts
3 c shredded napa cabbage
1/2 c shredded carrots
1/2 c sliced snow peas
1/2 c sliced red bell pepper
1/2 c shelled edamame
1/2 c Persian cucumber, cubed
4 scallions, trimmed & chopped
2 Tbsp toasted sesame seeds
1/2 c cilantro, roughly chopped
1/2 c mint, roughly chopped
1/2 c lightly salted peanuts, chopped
Dressing Ingredients
1/4 c fresh lime juice
3 cloves garlic, minced
1 Tbsp minced fresh ginger
3 Tbsp agave syrup
2 Tbsp Thai fish sauce
2 Tbsp grapeseed oil
1 Tbsp dark roasted sesame oil
2 tsp sriracha sauce
In a large bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl combine all of the dressing ingredients and whisk until thoroughly combined. Right before serving, toss the salad with the dressing. Transfer to serving bowls and garnish with peanuts.