A great way to secretly pack your diet with a ton of vegetables. Asian flavors mixed in with almonds topped off with a cup of cooked chicken makes this scrumptious dish a meal-worthy weeknight salad.
Ingredients
or2 tbsp of tamari Lime Vinaigrette
or1 medium carrot, peeled and grated
or2 tablespoons raw almonds, chopped
or4 oz chicken breast, baked or grilled
Preparation
1.
Add 2 tbsp tamari lime vinaigrette to a bowl then add cabbage, carrot, and almonds to the mixing bowl, and toss until everything is evenly mixed and coated in dressing.2.
Transfer to a plate or bowl for serving.3.
While chicken is still refrigerator-cold, thinly slice the meat, and lay the slices atop the plated cabbage salad.4.
If you're packing lunch to go: Combine all ingredients except the vinaigrette in a large Tupperware container, and pack the vinaigrette in a small container, separately. Refrigerate until you're ready to eat, and pour the vinaigrette over the salad at lunch time.