Nappa Cabbage Slaw and Chicken

Nappa Cabbage Slaw And Chicken Recipe

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Marian Arbour


This colorful and crunchy salad makes a quick and light dinner and is great for left overs the next day.


★★★★★ 1 vote

15 Min
15 Min


  • 2 large
    boneless, skinless cooked chicken breasts
  • 4 c
    thinly sliced nappa cabbage
  • 1 medium
    sweet red pepper thinly sliced
  • 1 medium
    sweet green pepper thinly sliced
  • 2
    ribs celery sliced on an angle
  • 1 small
    peeled and thin sliced english cucumber
  • 2
    green onions sliced
  • 1/3 c
    sliced almonds toasted
  • ·
  • 3 Tbsp
    canola or vegetable oil
  • 5 tsp
    rice vinegar
  • 2 Tbsp
    soy sauce, light
  • 2 Tbsp
    sesame seeds
  • 2
  • 1 large
    grated carrot

How to Make Nappa Cabbage Slaw and Chicken


  1. Slice the cooked chicken breast. Shred the nappa cabbage, grate the carrot and place into bowl.add the peppers, onion. celery and cucumber and toss together with the chicken.
  2. In small bowl whisk together the dressing.ingredients and set aside.
  3. Cube the avocado, put into small bowl and sprinkle with juice of a lemon..toss on top of salad and sprinkle with the sesame seeds.. serve with a crusty dinner roll

Printable Recipe Card

About Nappa Cabbage Slaw and Chicken

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: Canadian
Dietary Needs: Low Fat

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