Tex-Mex Slaw with Rotisserie Chicken
Print RecipeIngredients
- ¼ cup rice wine vinegar
- ¼ cup olive oil
- 2 tbsp. honey
- Zest + juice of 2 limes
- 2 tsp. kosher salt
- ½ tsp. ground coriander
- ½ tsp. ground cumin
- 6 cups red cabbage, thinly shredded in food processor or mandolin
- 1 orange pepper, sliced in thin strips
- 1 red or yellow pepper, sliced thin in strips
- ½ cup chopped cilantro
- 1 jalapeno, sliced (with seeds), optional
- 2 cups shredded rotisserie or pre-cooked chicken
Instructions
1
Whisk first 7 ingredients together and set aside.
2
Toss remaining ingredients (except shredded chicken) together in large bowl. Pour dressing over slaw, mix well, and store in fridge.
3
Right before serving, add chicken to individual portions. (this keeps the chicken from getting soggy.)
Notes
Make this dish without chicken - it makes a delicious side or healthy taco topping! Also, this is a great "low-macro" day option because it is low in fat, and is made mostly from low-calorie/high-fiber, nutrient-dense vegetables.
