Description
A crunchy, tangy, and protein-packed salad with shredded chicken, fresh vegetables, and a sweet-tangy dressing. Perfect for lunch or dinner.
Ingredients
Scale
- 3 cups cooked shredded chicken (rotisserie or grilled)
- 2 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 medium red bell pepper, thinly sliced
- 3 green onions, sliced
- 1 cup crispy wonton strips or chow mein noodles
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon minced fresh ginger
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: sliced almonds, toasted sesame seeds, mandarin oranges
Instructions
- Cook or shred chicken. Season with salt and pepper, and set aside.
- In a large bowl, combine cabbage, carrots, bell pepper, and green onions. Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic. Pour over slaw and toss lightly.
- Add chicken to the slaw, toss gently, and top with crispy wonton strips. Optional: sprinkle almonds or sesame seeds. Serve immediately.
Notes
- For gluten-free, use tamari and gluten-free crispy toppings.
- For vegetarian, replace chicken with tofu, tempeh, or edamame.
- Add fruit like mandarin oranges or pineapple for a sweet twist.
- Prep Time: 15 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 4