Tropical Chicken Slaw Salad
This Tropical Chicken Slaw is crunchy, delicious and full of flavor and topped off with a creamy Pineapple Vinaigrette – you’ll forget that it’s good for you, too!
Servings: 4 servings
Ingredients
For the Salad
- 1/2 medium head green cabbage shredded (about 2 cups)
- 1/2 medium head red cabbage shredded (about 2 cups)
- 1 large carrot grated (about 1 cup)
- 2 tablespoons sliced almonds
- 1 tablespoon sesame seeds
- 1 cup canned pineapple chunks
- 3 green onions sliced
- 1 large chicken breast shredded
Creamy Pineapple Vinaigrette
- 3 tablespoons Greek yogurt
- 4 teaspoons rice vinegar
- 2 teaspoons honey
- 4 teaspoons pineapple juice
- 2 teaspoons soy sauce
- 2 teaspoons Olive Oil
- Salt & pepper
Instructions
- Preheat oven to 425 degrees. Spread sesame seeds and almonds on a rimmed baking sheet. Bake for about 5 minutes or until golden. Set aside to cool.
- In a large bowl, combine shredded cabbage and grated carrots. Toss in pineapple chunks, green onion and chicken.
- To make the dressing, whisk ingredients together until well blended, or shake in a container with a tight seal. Taste and adjust seasonings to your liking.
- Pour the dressing over the cabbage mixture and toss until evenly distributed.
- Garnish with toasted almonds and sesame seeds before serving.
Notes
If you are making this ahead, don't add the almonds and sesame seeds until just before serving.
Nutrition
Calories: 265kcal | Carbohydrates: 32g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 299mg | Potassium: 898mg | Fiber: 8g | Sugar: 21g | Vitamin A: 3967IU | Vitamin C: 111mg | Calcium: 170mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
