Kick off the New Year with this healthy, flavorful, fun salad.
Great for lunch or dinner!
It's a new year!
Don't take this the wrong way, but I'm happy 2016 is behind me and a new year is in front of me. Everything feels fresh and new with a nice, happy outlook. Are you with me?
With the new year comes many things. The ongoing cold winter, school back in session, the holiday regression {my tree is still up}, new resolutions, new ideas and DIETS.
Yes, I hate that word. I'd rather think of it as healthy eating. I'm praising the heavens that all our holiday sweets are officially out of the freezer {because I needed one after dinner each night} so they can no longer stare at me multiple times a day.
The great news about all of this is that in t-minus 30 days I'll be lounging my rear end on a beach chair in the Dominican Republic with a drink in one hand and a book in the other. The husband and I are excited to spend 5 days with some friends in the sun and sand. It's been 10 years people! Ten long years since we traveled anywhere tropical.
So...enter in this salad.
I'm working my tail feather off this last month to get in a little better shape and not look like that beached whale from Iowa on the beach. Salads, lean meats, eggs, fruits and vegetables are now my friend {reluctantly}.
But, guess what? This chopped salad is incredible. I love the crunch, the light-ness, the dressing, I love it all. We ate it for dinner last night with a side of roasted sweet potatoes and it was darn right satisfying!
Feel free to shred up your own cabbage or be smart like me and buy a prepared bag and save the hassle {that is another resolution of mine, take the easy route when given}.
The dressing can be prepared a day in advance and just chill in the fridge until you're ready to toss and serve. Or, if you like your salad to come together a bit more before eating toss it all together a few hours before {my preference} and dinner is done.
Chopped Thai Chicken Salad
1 bag prepared coleslaw mix {about 4 cups}
2 c. cooked, shredded chicken breasts
1/4 c. sunflower seeds
Dressing:
2 cloves garlic, minced
2 T. soy sauce
2 T. red wine vinegar
2 T. sugar
1 T. oil
juice of 1/2 a fresh lime
1/4 c. peanut butter
1/3 c. water
1 t. red pepper chili flakes
1. In a small bowl combine all ingredients for the dressing. Set aside and refrigerate until ready to use.
2. In a large bowl toss together the coleslaw mix, shredded chicken and sunflower seeds. Pour the dressing over the salad, tossing to coat. Refrigerate for 3-4 hours before eating.
Need a few more healthy salads in your life?
