Summer Chicken Slaw Salad
What a weekend it has been. A weekend filled with more bliss than the heart can take in. Friday night BBQ, concert date with my husband and I actually watched a movie from start to finish for the first time in months. It felt great. Now for the cherry on top tonight the season 2 premiere of Big Little Lies.
In an attempt to get us back on the “healthy” bandwagon heading into the week I whipped together the Summer Chicken Slaw Salads tonight. They were easy to whip together and tasted amazing.
I love throwing together healthy Sunday night meals, because not only is it good Sunday night, but it gives me a healthy delicious lunch to look forward to Monday. If you haven’t heard me say it before, you will now, I always make 4 servings of dinner so my husband and I have not only dinner but lunches already made for the next day. While both of our work offices are “home” offices, we don’t really have time to be whipping together lunch everyday. It’s nice to have lunch already made and in the fridge, so when we get hungry between conference calls and all the other stuff, we can quickly grab a healthy prepared option.
Summer Chicken Slaw Salads
Summer Chicken Slaw Salads
Ingredients
Chicken Slaw
- 2-3 Chicken Breasts
- 1/2 Head Purple Cabbage Sliced
- 5-6 Leaves Tuscan Cabbage Sliced
- 1 Red Pepper Cute into 3/4 inch slices
- 1 Jalapeno Diced
- 3 Green Onions Sliced
- 1/4 Cup Cilantro Minced
- 2 Carrots Sliced and Halved
- 1 Mango Peeled & Cubed
Dressing
- 1/2 Cup White Wine Vinegar
- 1/4 Cup Olive Oil
- 1 Tsp Red Pepper Flakes
- 1 Tsp Garlic (Garlic Powder) Fresh or Powder
- Salt and Pepper To Taste
Topping
- Roasted & Salted Peanuts desired amount
- 2 Limes Halved (1 half for each salad)
Instructions
Slaw
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Preheat oven to 350°
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Place Chicken on a baking sheet and season as desired (I used a little seasoning salt and smoked paprika). Bake for 25-30 minutes (pending the size of the breast) until the chicken reaches 165°.
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While chicken is cooking dice and slice all vegetables and divide evenly amongst 4 large salad bowls.
Dressing
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Combine all dressing ingredients in a shaker. Shake until combined. If you don't like tart dressings add a pinch or two of sugar or honey to sweeten it up.
Assembly
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Once chicken is done place on top of the salads. Drizzle with salad dressing and top with roasted & salted peanuts. Squeeze the fresh lime over the top right before eating.
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Enjoy!
Recipe Notes
- Chicken can be grilled instead of baked.
- If you don’t like spicy eliminate the jalapeño in the slaw and red pepper flakes in the dressing.
