Chicken & Veggie Slaw

A refreshing no-cook slaw featuring shredded chicken, great northern beans, crunchy cabbage, and bell pepper, dressed in a light and tangy vinaigrette.

• Prep: 20 min
• Total: 20 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.65/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber
• Low-Sodium
• Low-Sugar

Tags

• no-cook
• quick
• healthy
• fresh
• savory

Ingredients

• 1 pound cooked chicken breast (pre-cooked, boneless, skinless, shredded)
• 15 ounce great northern beans (rinsed thoroughly)
• 5 ounce mixed greens
• 1 yellow bell pepper (large, julienned)
• 2 cup green cabbage (shredded)
• 1 cup carrots (shredded)
• 0.25 cup olive oil
• 2 tablespoon apple cider vinegar
• 1 teaspoon onion powder
• 0.25 teaspoon black pepper (freshly ground)

Instructions

1. In a large mixing bowl, combine the shredded cooked chicken breast, rinsed great northern beans, mixed greens, julienned yellow bell pepper, shredded green cabbage, and shredded carrots.
2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, onion powder, and black pepper to create the dressing.
3. Pour the dressing over the slaw mixture and toss thoroughly to combine all ingredients.
4. Serve immediately or divide into four containers for future quick meals.

Notes

To minimize prep time, you can buy pre-shredded cabbage and carrots. Ensure these packaged vegetables do not contain any added sodium or sugars.

Nutrition (per serving)

• Calories: 489
• Protein: 45.8 g
• Carbohydrates: 30 g
• Fat: 30 g
• Fiber: 11.5 g
• Sodium: 71 mg
• Saturated Fat: 4.5 g
• Sugar: 4.5 g
• Cholesterol: 95 mg