A crunchy, tangy and fragrant entree salad – your whole family will love this Thai-inspired chicken slaw with roasted peanuts.
When Dara first invited me to participate in the inaugural Healthy New Year 6-Week Challenge last Thanksgiving, I had no idea what I was getting myself into but I knew that I wanted to be involved. The truth is, I am passionate about anything that involves encouraging and supporting others looking to life a healthier lifestyle.
Over the last 6 weeks, a group reaching close to 700 strong gathered on Facebook to tackle a new challenge every week. Together, we mastered Hydration, Exercise, Portion Control, Whole Grains, Boosting Protein and Finding Balance. From helping new moms find ways to get active again to watching others break weight loss plateaus and everything in between, you name it, we achieved it together in this supportive and encouraging online community.
To say that I’m proud of what we’ve accomplished in the last 6 weeks is an understatement. Personally, I’ve never felt happier, healthier or more balanced in my life. A huge thank you to the hundreds of active participants as well as the generous sponsors who made the event possible: Blendtec, Sabra, QSquared NYC, Bob’s Red Mill, Milk Means More and Lindt.
To help keep you in the spirit of healthy living, Thai Chicken Salad with Roasted Peanuts is one of my go-to weekday lunches. Perfect for prepping ahead on the weekends, I enjoy this Asian-inspired salad for lunches on a regular basis. The balance of salty, sour, spicy and sweet flavors will keep you excited and motivated about healthy eating. Because let’s be real, life is too short to eat a Lean Cuisine for lunch every day.
For a fast and easy healthy dinner, don’t miss Dara’s Maple Dijon Salmon Recipe.
Your fork is waiting.
Thai Chicken Salad
Ingredients
- 4 cups red cabbage (shredded)
- 2 cups carrots (shredded)
- 1 cup scallions (diced)
- 1 cup cucumber (sliced)
- ½ cup cilantro (minced)
- 3 tablespoons soy sauce (low sodium)
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 1 teaspoon chili garlic paste (optional)
- salt and pepper to taste
- 8 ounces cooked chicken breasts – sliced (rotisserie works well)
- 1 ounce dry-roasted peanuts – minced
Instructions
- Place vegetables in a large bowl (cabbage through cucumber).
- Drizzle bowl with soy, rice vinegar, lime juice, sesame oil, fish sauce and chili garlic paste. Toss well to combine then check for seasoning and adjust accordingly.
- Serve slaw with equal parts chicken and minced roasted peanuts.
Thanks for the Six Week Challenge!! I really enjoyed all of it!! I hope we can keep going with it–it’s so much easier to stay with a weight loss plan when you have support from others who are in the same boat!,❤️
I’m so glad you joined us Corry!!
Yummy!! That sounds and looks really good Liz!!
Liz, I’m grateful that you teamed up with Dara to do the 6 weeks challenge. The two of you did a great job!
This salad sounds like something I need to be making. Seems like it would be good over freekeh or farro or wheat berries or kamut, perhaps? I’ve made some Buddha bowls with kamut and a sesame dressing, which were quite nice. You guys started something with that whole grain challenge!
:-)
Thank you so much – we’ve loved having you on board!
What a beautiful, colorful salad! I love all those fresh, healthy ingredients :D
Thank you Jenny!! Come over and eat it with me!
What a fun event to participate in! It really is so much easier to concentrate on a healthy lifestyle when you have other people sharing the same goal and supporting you!
Than you so much Nicole!
Liz, this is absolutely gorgeous! I love the red cabbage in there! Pinned (and totally making this one)!
Thank you so much Shawn!! I hope you love it!
I am such a sucker for healthy, bright salads! This looks wonderful. I have to add this to my weekly rotation. Loving the roasted peanuts..yum!
You and me both – can’t get enough of the peanuts!
This looks like my kind of salad! I adore thai salads, and I love the light dressing you have on this.
I do too – Thai salads are always a work of art.
This looks great!
“Life is too short to eat a Lean Cuisine for lunch every day.” THIS. This this this. When I worked in an office, I hated seeing the (literally) dozens and dozens of “light” meals stacked in the freezer every day. Almost no one seemed happy with their food, and I can’t imagine they’re really that good for you. Real food’s where it’s at!
haha YES!! I just can’t take the freezer meals!!
This recipe looks fantastic! I especially love the pretty colors. :)
Thank you friend! I love colorful food!
SO awesome what you ladies are doing girl! Love hearing all those results!
And this salad? TOTALLY beats one of those I-am-still-so-hungry-after-eating-it Lean Cuisines for life – life is WAY too short. Pass me the bowl! Pinned :)
Hahaha I used to always be hungry 30 minutes after a Lean Cuisine!!