Recipe courtesy of Megan Mitchell

Shredded Chicken Salad with Cabbage, Bell Pepper and Cilantro

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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  1. For the salad: In a large bowl, combine the green and red cabbage, chicken, the 4 scallions, bell pepper, the 1/2 cup cilantro and 1 tablespoon sesame seeds. Toss.
  2. For the dressing: In a blender, combine the almond butter, tamari, vinegar, honey, Sriracha, lime zest and lime juice and blend until smooth.
  3. Pour the dressing over the cabbage mixture and toss to combine. Let sit for a few minutes and toss again; the longer it sits the more the flavors absorb.
  4. Scoop into a bowl and garnish with more cilantro, scallions and sesame seeds. Serve right away or refrigerate for up to 4 days.

Cook’s Note

Some great additions to the salad: sliced mango, chopped salted almonds, sliced snap peas, cubed Granny Smith apples, bean sprouts or rice noodles.

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