We have a disagreement at school during lunch about which is better canned shredded chicken or fresh shredded chicken. I am the minority of that vote who greatly prefer canned chicken over fresh chicken. So in the recipe photo above (which I was making just for myself, I used canned chicken. The salad was delicious and I decided to make it again for some friends, but this time I figured I'd actually cook and shred fresh chicken and add that into the salad. Although I will deny saying this to my friends, the fresh shredded chicken was actually quite good! The dressing in this salad is tangy, a bit sweet, and yet a tiny bit spicy. I like it. (In my head I said that last sentence with a weird, definitive accent, so please try to read it that way! 🤣). I strongly recommend this salad...it was THAT good.
2 chicken breasts, cooked & shredded
2 cups red cabbage, chopped
1 bell pepper, diced
1/2 cup peanuts, roasted & unsalted
1/2 cup cilantro, chopped
1/4 cup green onion, chopped
1 cup Greek yogurt, plain
2 tbsp maple syrup
3 tbsp rice vinegar
3/4 tsp salt
1/2 tsp red pepper flakes
Instructions
In a large bowl, add all ingredients listed in the order
above and mix with spatula until well combined.
Store: Refrigerate in an airtight container for up to 5 days.
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