nappa cabbage slaw and chicken
(1 RATING)
This colorful and crunchy salad makes a quick and light dinner and is great for left overs the next day.
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prep time
15 Min
cook time
15 Min
method
Blend
yield
4 serving(s)
Ingredients
- 2 large boneless, skinless cooked chicken breasts
- 4 cups 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 cup sliced almonds toasted
- - vinaigrette
- 3 tablespoons canola or vegetable oil
- 5 teaspoons rice vinegar
- 2 tablespoons soy sauce, light
- 2 tablespoons sesame seeds
- 2 - avocados
- 1 large grated carrot
How To Make nappa cabbage slaw and chicken
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Step 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.
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Step 2In small bowl whisk together the dressing.ingredients and set aside.
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Step 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
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