nappa cabbage slaw and chicken
(1 rating)
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This colorful and crunchy salad makes a quick and light dinner and is great for left overs the next day.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Blend
Ingredients For nappa cabbage slaw and chicken
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2 lgboneless, skinless cooked chicken breasts
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4 cthinly sliced nappa cabbage
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1 mdsweet red pepper thinly sliced
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1 mdsweet green pepper thinly sliced
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2ribs celery sliced on an angle
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1 smpeeled and thin sliced english cucumber
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2green onions sliced
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1/3 csliced almonds toasted
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vinaigrette
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3 Tbspcanola or vegetable oil
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5 tsprice vinegar
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2 Tbspsoy sauce, light
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2 Tbspsesame seeds
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2avocados
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1 lggrated carrot
How To Make nappa cabbage slaw and chicken
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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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2In small bowl whisk together the dressing.ingredients and set aside.
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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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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