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Chef Megan Mitchell

Online Cookbook

Shredded Chicken Salad with Cabbage, Bell Pepper and Cilantro

  • Complexity: very easy
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Shredded Chicken Salad with Cabbage, Bell Pepper and Cilantro


  • 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
  • 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


  1. In a large bowl combine the green and red cabbage, chicken, green onions, bell pepper, cilantro and sesame seeds. Toss.

  2. In a blender combine everything for the dressing and blend until smooth.

  3. 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.

  4. 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.

  5. 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

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