This recipe can easily be thrown together in a matter of minutes, especially if you use bagged coleslaw mix and have leftover chicken. I grilled my chicken because I prefer to eat it that way rather than bake it in the oven, but you could easily grill (or bake) several pieces of chicken and have this ready to go for several meals one week. Personally I thought this was better when I added a little bit of crumbled bacon on top, but I love bacon way more than I love grilled chicken. :) I would definitely eat this again, although I will probably omit the mint only because I don't love the flavor of mint. Otherwise, I really thought this was good!
1 cooked chicken breasts, shredded (or
leftover chicken)
1/2 small head Savoy Cabbage, thinly sliced (3 cups)
1/2 cup julienned carrots
2 green onions, thinly sliced long ways
2 tbsp Mint leaves, roughly chopped
2 tbsp Basil leaves, roughly chopped
2 tbsp Cilantro leaves, roughly chopped
1/2 small head Savoy Cabbage, thinly sliced (3 cups)
1/2 cup julienned carrots
2 green onions, thinly sliced long ways
2 tbsp Mint leaves, roughly chopped
2 tbsp Basil leaves, roughly chopped
2 tbsp Cilantro leaves, roughly chopped
Dressing
1/4 cup water
3 tablespoons fresh lime juice (I used the juice of 1 lime)
2 tablespoons fish sauce (I used worchestershire sauce)
1 1/2 tablespoons honey (I used a little bit of stevia)
1/2 teaspoon apple cider vinegar
1 tablespoons Olive Oil
1/2 red seeded chili, chopped (I used a jalapeno)
1/4 cup water
3 tablespoons fresh lime juice (I used the juice of 1 lime)
2 tablespoons fish sauce (I used worchestershire sauce)
1 1/2 tablespoons honey (I used a little bit of stevia)
1/2 teaspoon apple cider vinegar
1 tablespoons Olive Oil
1/2 red seeded chili, chopped (I used a jalapeno)
(I skipped this step because I
grilled my chicken and then just chopped it up) To roast chicken breasts: Place them in a baking dish with a cup of
chicken broth and roast them at around 300 degrees for about 25 minutes or till
cooked through (165 internal temp), baste a few times. Cool a bit then pull
into thin strips or shred with a fork. Set aside.
Thinly slice the cabbage, carrots and spring
onion tops (the green parts) into long strips, then roughly chop the herbs and
place all the above ingredients into a large bowl.
In a separate bowl or mason jar, measure out
all the dressing ingredients. Shake or
mix well. Pour the Dressing over the salad, toss and serve. Feel free to play with the salad dressing
ratios to suit your taste.
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