Shredded Chicken Salad with Cabbage, Bell Pepper and Cilantro
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 252
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 16
- Cholesterol
- 42
- Sodium
- 863
- Total: 20 min
- Active: 20 min
Ingredients
Salad:
5 cups shredded green cabbage
5 cups shredded red cabbage
4 cups shredded rotisserie chicken
4 scallions, thinly sliced on the bias, plus more for garnish
1 red bell pepper, thinly sliced into 2-inch-long strips
1/2 cup packed cilantro leaves, chopped, plus more for garnish
1 tablespoon toasted sesame seeds, plus more for garnish
Dressing:
1/2 cup creamy almond butter
1/2 cup tamari
1/4 cup rice wine vinegar
2 tablespoons honey
2 tablespoons Sriracha
1 lime, zested and juiced
Directions
- 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.
- For the dressing: In a blender, combine the almond butter, tamari, vinegar, honey, Sriracha, lime zest and lime juice and blend until smooth.
- 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.
- 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.