Thai-Inspired Almond Lime Chicken Salad Bowl
A vibrant, crunch-packed lunch bowl featuring tender pre-cooked chicken breast, sweet potato, and crisp fresh veggies. Tossed in a velvety garlic-ginger almond lime dressing for a nourishing meal.
Prep
10 min
Cook
0 min
Total
10 min
Makes
1 serving
Created together. Shared with you.
Made by Marie + Lila
Marie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Protein consistency
Make a nourishing habit easier
This is another practical opportunity to include protein and varied whole foods—small habits that are easier to repeat than a perfect diet.
Notice: protein across the day
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
0 min
Total
10 min
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The ingredient amounts update automatically.
Equipment
Whisk · Mixing bowl · Knife and cutting board
Time saver
Prep Ahead: Store the dressing in a separate small container if packing this for work, tossing right before eating to keep greens crisp.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Measure 1
- 01
Measure 1
Measure 1.5 tbsp almond butter, 1.5 tbsp lime juice, 1 tbsp warm water, 0.25 tsp garlic powder, 0.25 tsp ground ginger, and 0.125 tsp salt into a small bowl.
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Whisk the dressing ingredients vigorously for 1…
Whisk the dressing ingredients vigorously for 1 minute until smooth and creamy. If too thick, add an additional 0.5 tbsp warm water until it reaches a drizzle-able consistency.
Look for: smooth and creamy
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Place 1
Place 1.5 cups baby spinach, 0.5 cup shredded red cabbage, 0.5 cup shredded carrot, and 1 roasted diced sweet potato into a large lunch bowl or container.
Tap card to mark done - 04
Dice or shred 150g cooked chicken breast…
Dice or shred 150g cooked chicken breast into bite-sized pieces and add it directly over the salad base.
Tap card to mark done - 05
Drizzle the prepared almond lime dressing over…
Drizzle the prepared almond lime dressing over the entire bowl and toss gently until all ingredients are lightly coated.
Look for: all ingredients are lightly coated
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Sprinkle 1 tbsp sliced almonds over the…
Sprinkle 1 tbsp sliced almonds over the top for extra crunch before serving immediately or storing in an airtight glass container for up to 3 days in the refrigerator.
Ready when: everything is assembled and ready to enjoy
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