So this recipe came about when I finally perfected a roast chicken.
My kids love to take food from home for work lunches, they love salads, so when I found this recipe I knew it was something they'd enjoy.
This is a very simple salad, you could add other vegetables to it.I like extra dressing so tend to make more. You can also adjust the amount of cabbage to how you like it.
You could just fry or poach some chicken breast for this recipe if you don't want to roast a whole chicken, but I do have another salad I make my kids that uses up the chicken thighs and legs, it's a delicious cobb salad. You could even just buy a roast chicken.
This could just as easily be served at home for a light lunch or dinner also.
My kids love to take food from home for work lunches, they love salads, so when I found this recipe I knew it was something they'd enjoy.
This is a very simple salad, you could add other vegetables to it.I like extra dressing so tend to make more. You can also adjust the amount of cabbage to how you like it.
You could just fry or poach some chicken breast for this recipe if you don't want to roast a whole chicken, but I do have another salad I make my kids that uses up the chicken thighs and legs, it's a delicious cobb salad. You could even just buy a roast chicken.
This could just as easily be served at home for a light lunch or dinner also.
Recipe
Recipe adapted from Jane Kennedy's cookbook The Big Book of Fabulous Food
Serves 2
2 roasted chicken breasts, shredded
200g plain drumhead and/or red cabbage, shredded
1 carrot, grated, optional
2 large shallots, finely sliced
Dressing:
2 teaspoons sesame oil
2 tablespoons extra virgin olive oil
2 teaspoons light soy sauce
Juice of 1/2 a lemon
White pepper, to taste
Make the dressing: In a jar add all the ingredients, shake to combine.
In a large bowl add the shredded chicken, shredded cabbage, carrot, if using and shallots. Drizzle over the dressing. Toss to combine and serve.
Serves 2
2 roasted chicken breasts, shredded
200g plain drumhead and/or red cabbage, shredded
1 carrot, grated, optional
2 large shallots, finely sliced
Dressing:
2 teaspoons sesame oil
2 tablespoons extra virgin olive oil
2 teaspoons light soy sauce
Juice of 1/2 a lemon
White pepper, to taste
Make the dressing: In a jar add all the ingredients, shake to combine.
In a large bowl add the shredded chicken, shredded cabbage, carrot, if using and shallots. Drizzle over the dressing. Toss to combine and serve.
Enjoy!
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Pin it: au.pinterest.com/pin/399413060724450504/
Pin it: au.pinterest.com/pin/399413060724450504/
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