Asian Slaw with Chicken and Roasted Peanuts

Crunchy vegetables are topped with lean chicken breast and a sweet and spicy Asian vinaigrette to create this flavor packed entree salad.
Asian Slaw with Chicken and Roasted Peanuts - The Lemon BowlLunch hour has a way of slipping through the cracks when you work from home with a 5 month old.  My recent key to success?  Making a big batch of this fresh and tasty Rainbow Slaw with Chicken on Monday and eating it throughout the week. If you keep the dressing on the side, it stays fresh for 3-4 days! My other trick? I let my food processor do most of the work. It literally took me 60 seconds to shred almost 10 cups of rainbow slaw!

This tasty lunch literally has every color of the rainbow – red from the pepper, orange from the carrots, yellow from the savoy, green from the scallions and blue/purple (one category in the nutrition world) from the red cabbage. (Isn’t it funny that red cabbage and onions are actually purple?) But I digress…

By eating the color of the rainbow every day, you ensure that your body gets all of the nutrients it needs to thrive. Since my 5 month old still gets the bulk of his nutrition from my body, this makes me a happy mommy.

Your fork is waiting.

Rainbow Slaw with Chicken
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 1
  • Calories: 238
  • Fat: 8.9 g
  • Saturated fat: 1.5 g
  • Unsaturated fat: 7.4 g
  • Trans fat: 0
  • Carbohydrates: 16.1 g
  • Sugar: 8.8 g
  • Sodium: 692 mg
  • Fiber: 4.8 g
  • Protein: 23.2 g
  • Cholesterol: 48 mg
Recipe type: Entree
Prep time: 
Total time: 
Crunchy vegetables are topped with lean chicken breast and a sweet and spicy Asian vinaigrette to create this flavor packed entree salad.
Ingredients
  • ½ head savoy cabbage
  • 2 c shredded carrots
  • 4 scallions - thinly sliced
  • 2 oz roasted peanuts - crushed
  • 1 tbs toasted sesame seeds -optional garnish
  • 8 oz shredded cooked chicken breast (rotisserie works great!)
Dressing:
  • ¼ c soy sauce - low sodium
  • ¼ c rice vinegar
  • 1 tbs sesame oil
  • 1 tbs sriracha hot sauce
  • ½ tbs sugar
Instructions
  1. Wisk together the dressing and set aside.
  2. Meanwhile, in a food processor, shred red cabbage, savoy cabbage and red pepper to form slaw mixture. (If you don't have a food processor, simply thinly slice with a knife.)
  3. In a large bowl, combine shredded carrots, scallions and slaw mixture.
  4. Toss well with dressing and garnish with peanuts, sesame seeds and top with chicken breast.
Notes
Excellent source of Vitamins A and C

Comments

  1. Anonymous says

    This was excellent! Didn't have siracha or peanuts but used 1/2 tbs chili garlic paste and cashews. Also bought the slaw already shredded in bag. Didn't use chicken but still made a really filling lunch.

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