Tossed Cabbage and Chicken Salad
Makes
2
servings
This kid-pleasing salad is a great way to use up leftover chicken. The secret is the peanut dressing.
Meal Type
Salads & Soups
Ingredients
Dressing:
3 tablespoons smooth peanut or almond butter
3 tablespoons toasted sesame oil
1 ½ tablespoons tamari
3 tablespoons rice vinegar
2 teaspoons honey
2 medium cloves garlic minced
1 piece ginger about 1 ½ inches peeled grated and squeezed to make juice
Salad:
1 pound Savoy or Napa cabbage sliced thin
4-6 green onions sliced thin
½ cup purple cabbage sliced thin
½ cup Italian parsley chopped fine
2 cups cooked chicken cut into bite size pieces
3 tablespoons smooth peanut or almond butter
3 tablespoons toasted sesame oil
1 ½ tablespoons tamari
3 tablespoons rice vinegar
2 teaspoons honey
2 medium cloves garlic minced
1 piece ginger about 1 ½ inches peeled grated and squeezed to make juice
Salad:
1 pound Savoy or Napa cabbage sliced thin
4-6 green onions sliced thin
½ cup purple cabbage sliced thin
½ cup Italian parsley chopped fine
2 cups cooked chicken cut into bite size pieces
1
In the bowl of a food processor combine all the dressing ingredients.
2
Toss the veggies together in a large bowl.
3
Add the chicken.
4
Pour the dressing over the top and toss well.