Chicken salad with coconut rainbow slaw
18
- Prep Time20 min
- Total Time20 min
- Makes4 servings
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
Nutrition (per serving)
Calories 418, Protein 28g, Carbohydrates 27g, Fat 24g, Fibre 7g, Sodium 672mg.
Excellent source of vitamin C.
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