Chicken salad with coconut rainbow slaw

Prep 20 min
Total 20 min
Serves 4

2

Ingredients

1/3 cup
1/3 cup
4 tsp
honey or maple syrup
1/2 tsp
1/2 tsp
1
yellow pepper, cut into strips
340-g pkg
salad kit of shredded cabbage and kale
1/3 cup
unsweetened shredded coconut
2 cups
shredded rotisserie chicken
1/2 cup
chopped fresh mint, plus more for garnish
1/2 cup
whole skin-on almonds, toasted and chopped

Instructions

  • WHISK tahini, lemon juice, honey, 2 tbsp water, salt and pepper in a small bowl.
  • PLACE remaining ingredients, except almonds, in a large bowl. (Reserve packaged dressing for another use.) Drizzle with tahini dressing, stirring well to combine. Serve topped with more fresh mint and almonds.

 

Nutrition

Calories 418, Protein 28 g, Carbohydrates 27 g, Fat 24 g, Fibre 7 g, Sodium 672 mg. Excellent source of vitamin C

Mastering the basics: roast chicken

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