Shredded Chicken Salad with Cabbage, Bell Pepper and Cilantro
Ingredients
- 5 cups shredded green cabbage
- 5 cups shredded red cabbage
- 4 cups shredded rotisserie chicken
- 4 green onions, thinly sliced on a bias
- 1 red bell pepper, thinly sliced into 2-inch strips
- 1/2 cup packed cilantro leaves, chopped
- 1 tbsp. sesame seeds
- FOR THE DRESSING:
- 1 lime, zest and juice
- 1/2 cup creamy almond butter
- 1/2 cup tamari
- 1/4 cup rice wine vinegar
- 2 tbsp. sriracha
- 2 tbsp. honey
Directions
In a large bowl combine the green and red cabbage, chicken, green onions, bell pepper, cilantro and sesame seeds. Toss.
In a blender combine everything for the dressing and blend until smooth.
Pour over the cabbage mixture and toss to combine. Let sit for a few minuted and toss again. The longer it sits the more the flavors absorb.
To serve scoop into a bowl and garnish with more cilantro, green onions and sesame seeds. Will keep for 3-4 days in the fridge.
Some great additions: sliced mango, chopped salted almonds, sliced snap peas, cubed granny smith apples, bean sprouts or rice noodles.
Recipe Courtesy of Megan Mitchell