Since I’m not in school and don’t have any children to pack school lunches for, today, I figured I’d still celebrate “Back to School” with a great idea for a work lunch.
This spiralized salad has so much flavor, keeps well int he refrigerator, and is one of those desk meals that will make your coworkers envious. It’s colorful, packed with protein and uses one of my favorite dressings/marinades from Tessemae’s.
I used Tessemae’s Soy Ginger, which doubles as a dressing and a marinade. I first marinated the chicken and then used the rest to dress the salad. The ingredients in all of Tessemae’s products are real, which I love – you all know I’m obsessed with their BBQ Sauce (Matty’s BBQ.) The ingredients for their Soy Ginger Dressing & Marinade are: Organic High Oleic Sunflower Oil, Organic Tamari Sauce (Water, Organic Soybeans, Salt, Organic Vinegar), Organic Lemon Juice, Organic Extra Virgin Olive Oil, Organic Garlic, Organic Mustard (Organic Vinegar, Water, Organic Mustard Seed, Sea Salt, Organic Turmeric, Organic Spices), Organic Ginger, Sea Salt.
That’s it! Organic, gluten-free, non-GMO.
I wanted a little more texture to the dressing, so I whisked in some almond butter, which totally elevated the flavors in this Soy Ginger dressing. To find out where you can buy this bottled dressing, go to their website or you can purchase online here. And if you can’t find the dressing and want to make this immediately, I’d whisk together soy sauce, grated ginger, minced garlic, rice vinegar, and honey. That should mimic the flavors!
The real star of this recipe are the spiralized carrots and bell peppers, of course – they give the dish a great crunch (although they soften nicely the longer they sit in the dressing), beautiful color, and the carrots pick up the sweet notes in the dressing, making every bite addictive.
If you’re a vegetarian or simply don’t like chicken, you can still enjoy the flavors of this spiralized salad – just sub in your favorite protein. A baked tofu in soy sauce, some quinoa, or even just some chickpeas would do the trick.
Note: This post was sponsored by Tessemae’s. However, all opinions are my own, always.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 12 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 2 boneless chicken breasts
- ½ cup Tessemae’s Soy Ginger Marinade (or use similar sauce like a sesame ginger or teriyaki)
- ½ napa cabbage head, chopped
- 2 large carrots, peeled
- ½ cup sliced scallions
- 3 tablespoons sliced raw almonds
- 1 red bell pepper
- ¼ cup chopped cilantro
- ½ tablespoon white sesame seeds + ½ tablespoon black sesame seeds, mixed
- For the rest:
- 4 tablespoons Tessemae’s Soy Ginger Marinade (or use similar sauce like a sesame ginger or teriyaki)
- 1 tablespoon smooth almond butter
- 1 pinch red pepper flakes
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Place the chicken in a shallow baking dish or zip-tight bag and pour over the Soy Ginger marinade. Place in the refrigerator and let marinate for at least 20 minutes. Once marinated, transfer to the baking sheet and bake in the oven for 20 minutes or until juices run clear and no longer pink on the inside.
- While the chicken marinates and then bakes, prepare the salad. Spiralize the carrots with Blade D and add to a large bowl along with the cabbage, along with the green onions, sliced almonds, bell peppers, and cilantro.
- Prepare the dressing – whisk together the Soy Ginger marinade with the almond butter and red pepper flakes. Pour the dressing over the salad and toss together well.
- For best results, let salad sit in the refrigerator for 20 minutes to soften the vegetables. If you’d like to enjoy immediately, divide onto plates, top with sesame seeds and sliced chicken