Chicken salad with coconut rainbow slaw

17

PREP TIME

20 min

TOTAL TIME

20 min

Serves

4

Chicken salad with coconut rainbow slaw

Photo, Erik Putz.

Ingredients

  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 4 tsp honey or maple syrup
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 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.

 

Mastering the basics: roast chicken

[bc_video video_id=”4142687880001″ account_id=”10190175001″ player_id=”r1zRQqV3″]

Nutrition (per serving)

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