Crunchy vegetables are topped with lean chicken breast and a sweet and spicy Asian vinaigrette to create this flavor packed entree salad.
Lunch hour has a way of slipping through the cracks when you work from home with a 5 month old. My recent key to success? Making a big batch of this fresh and tasty Rainbow Slaw with Chicken on Monday and eating it throughout the week. If you keep the dressing on the side, it stays fresh for 3-4 days! My other trick? I let my food processor do most of the work. It literally took me 60 seconds to shred almost 10 cups of rainbow slaw!
This tasty lunch literally has every color of the rainbow – red from the pepper, orange from the carrots, yellow from the savoy, green from the scallions, and blue/purple (one category in the nutrition world) from the red cabbage. (Isn’t it funny that red cabbage and onions are actually purple?) But I digress…
By eating the color of the rainbow every day, you ensure that your body gets all of the nutrients it needs to thrive. Since my 5 month old still gets the bulk of his nutrition from my body, this makes me a happy mommy.
Your fork is waiting.
Rainbow Slaw with Chicken
- ½ head savoy cabbage
- 2 c shredded carrots
- 4 scallions (thinly sliced)
- 2 oz roasted peanuts (crushed)
- 1 tbs toasted sesame seeds (optional garnish)
- 8 oz shredded cooked chicken breast (rotisserie works great!)
- Wisk together the dressing in the bottom of a large bowl and set aside.
- Thinly slice the cabbage and add to the bowl along with shredded carrots and scallions.
- Toss well with dressing and garnish with peanuts, sesame seeds and top with chicken breast.