Chicken salad with coconut rainbow slaw

Prep 20 min
Total 20 min
Serves 4

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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.

 

Nutrition

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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Mastering the basics: roast chicken

Issue: May 2017

Posted:

Written by:

Photo credit: Photo, Erik Putz.

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