nappa cabbage slaw and chicken

(1 RATING)
18 Pinches
Newcastle, ON
Updated on Jul 27, 2013

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

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

  • Step 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.
  • Step 2
    In small bowl whisk together the dressing.ingredients and set aside.
  • Step 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

Discover More

Category: Chicken
Category: Pasta
Ingredient: Pasta
Diet: Low Fat
Method: Blend
Culture: Canadian

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