1 1/2 c. Broccoli coleslaw
4 oz. chicken breast (shrimp tastes great with this salad too)
1/4 c. sugar snap peas
2 T peanuts (almonds, soybeans, cashews, and sunflower seeds work great too)
2 T. light Asian toasted sesame dressing
1/4-1/8 tsp. red pepper flakes -- depending on much kick you want!
1/8 tsp. ground Ginger (fresh ginger would also be great on this, haven't tried it...but i will soon!)
Pinch of Chow-Mein noodles, if desired.
This salad (with these measurements) is just shy of 400 calories and about 36 grams of protein.
First and foremost, this salad begins with broccoli coleslaw. (YUM) I love the slaw because it gives the salad a really nice crunch. It also doesn't absorb the salad dressing like normal lettuce does. I've been able to find the broccoli at Walmart, so it shouldn't be too difficult to find. I also love the sugar snap peas in the salad as they have the slightest bit of sweetness. I love spicy food, so the red pepper flakes do a great job with that. I usually make 4 of these salads at a time and store them throughout the week. I put the salad dressing on the side in a small dish.
It's so nice to have the salads made ahead, for those mornings when you are running a little late and need a lunch to bring to work. I find myself using them when I make a dinner that is a little heartier dinner than my diet allows.
--This salad with shrimp will be my go-to with our Lent season right around the corner!
Enjoy!
