Garden-Fresh Chicken Slaw
A crunchy and refreshing no-cook slaw featuring pre-cooked shredded chicken, brown rice, and black beans with a medley of crisp vegetables, all tossed in a bright and zesty dressing.
- Prep: 15 min
- Total: 15 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $5.17/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sodium
- Low-Sugar
- High-Protein
- High-Fiber
- Halal
- Kosher
Tags
- no-cook
- quick
- healthy
- budget-friendly
- savory
- fresh
Ingredients
- 1 pound chicken breast (shredded, unseasoned, cooled)
- 1 cup brown rice (cooled)
- 0.5 can black beans (rinsed, drained)
- 3 cup green cabbage (shredded)
- 1 cup yellow bell pepper (chopped)
- 0.5 cup carrot (shredded)
- 4 tablespoon olive oil
- 2 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 0.5 teaspoon black pepper
Instructions
- In a small bowl, whisk together the olive oil, white vinegar, garlic powder, dried dill, and black pepper to create the dressing.
- In a large mixing bowl, combine the shredded chicken breast, cooked brown rice, rinsed black beans, shredded green cabbage, chopped yellow bell pepper, and shredded carrot.
- Pour the dressing over the slaw mixture. Toss well to ensure all ingredients are evenly coated.
- Divide the garden-fresh chicken slaw into two airtight containers for meal prepping. Store in the refrigerator for up to 3 days.
Notes
Ensure chicken breast and brown rice are completely cooled before mixing. This slaw can be prepared a day ahead for flavors to deepen.
Nutrition (per serving)
- Calories: 489
- Protein: 69.5 g
- Carbohydrates: 26 g
- Fat: 20 g
- Fiber: 8.8 g
- Sodium: 120 mg
- Saturated Fat: 2.8 g
- Sugar: 4 g
- Cholesterol: 178 mg