nappa cabbage slaw and chicken

(1 rating)
Recipe by
Marian Arbour
Newcastle, ON

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

  • 2 lg
    boneless, skinless cooked chicken breasts
  • 4 c
    thinly sliced nappa cabbage
  • 1 md
    sweet red pepper thinly sliced
  • 1 md
    sweet green pepper thinly sliced
  • 2
    ribs celery sliced on an angle
  • 1 sm
    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 lg
    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

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