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rotisserie chicken hacks

    Tex-Mex Slaw with Rotisserie Chicken

    Tex-Mex Slaw with Rotisserie Chicken

    Print Recipe
    Serves: 4-6 Cooking Time: 20 minutes

    Ingredients

    • 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.