This shredded chicken slaw is the perfect weeknight dinner that tastes even better the next day for lunch.
Why we love it: It’s quick, low maintenance and full of protein, fat and fiber. The shredded cabbage will last in the fridge because the salt will pull the excess water out, leaving it crunchy rather than soggy as it marinades with the dressing. Make it ahead of time on a Sunday night and leave yourself leftovers for the week.
Shredded Chicken Slaw
Ingredients for Dressing:
½ c primal kitchen mayo
3 tbsp fresh juice of one lime
½ tsp. Himalayan pink salt
(1 tbsp. local organic honey – optional)
Directions:
- Mix mayo, lime juice and salt together. Add honey to taste.
Ingredients for Cabbage Slaw:
2 cup green cabbage
2 cup red cabbage
2 tbsp. Himalayan pink salt
2 cup rotisserie chicken
1 avocado, thinly sliced
Directions:
- Slice green and red cabbage thinly and transfer to a colander. Toss salt with cabbage (salt will pull water out of cabbage, leaving it crunchy rather than soggy) and let sit for 1-2 hours.
- Layer slaw, then chicken and avocado. Top with cilantro and serve with a few slices of lime.
What are your favorite weeknight meals?
Images via Vanessa Tierney
3 comments
I tried to make this, but it didn’t turn out so well. I agree with the comment above…it seems to be missing a step. The cabbage was far too salty but rinsing it seemed counter-intuitive to pulling the water out and draining it. Is there meant to be a step between letting it sit for 1-2 hours and layering the ingredients?
I assume the dressing is added after the salted cabbage has sat for 1-2 hours…however, do you rinse and drain the salted cabbage before adding the dressing? It seems like a step is missing.
Is there a sauce for the slaw?