An easy lunch or dinner option that can be prepared ahead of time.This salad has lots of color and high in nutrients. It provides lean protein with the chicken (and/or shrimp!) and a healthy fat source from the sliced almonds. It has a great texture and crunch with lots of flavor 🙂
Makes 2 servings
½ package (about 2 cups) of broccoli/carrot slaw mix (in the bagged salad area of the grocery store, usually next to the other coleslaw mixes)
8oz of lean boneless skinless chicken breasts, pre-cooked*
2 celery stalks, chopped
½ red bell pepper, chopped
2-3tbsp of sliced almonds
2 tbsp. of light Sesame Ginger Asian dressing
1 tbsp. of Thai Peanut sauce dressing
*You may also use pre-cooked shrimp! Very delicious! Last time I used half chicken and half shrimp.
**You can also add a 1/2 cup frozen edamame (thawed to room temperature)! It is pictured without…I will definitely be adding this next time for added protein and crunch.
Mix all ingredients together in a large bowl. If you’re planning on eating it right then, toss in the dressing mixture. If you are planning on saving some for future meals, wait and dress the salad right before so it doesn’t get too soggy. Enjoy!