Nappa Cabbage Slaw and Chicken
By
Marian Arbour
@yfcsc
1
This colorful and crunchy salad makes a quick and light dinner and is great for left overs the next day.
Rating:
★★★★★ 1 vote
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Blend
Ingredients
- 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
- vinaigrette
- 3 Tbsp
- canola or vegetable oil
- 5 tsp
- rice vinegar
- 2 Tbsp
- soy sauce, light
- 2 Tbsp
- sesame seeds
- 2
- avocados
- 1 large
- grated carrot
How to Make Nappa Cabbage Slaw and Chicken
- 1Slice 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.
- 2In small bowl whisk together the dressing.ingredients and set aside.
- 3Cube 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
