Tropical Chicken Slaw Salad

• Gluten free

• Meat

  • 1 Chicken breast, Large

• Produce

  • 1 Carrot, grated (about 1 cup, large
  • 1/2 medium head Green cabbage
  • 3 Green onions
  • 1 cup Pineapple chunks, canned
  • 1/2 medium head Red cabbage

• Condiments

  • 2 tsp Honey
  • 1 Pineapple vinaigrette, Creamy
  • 2 tsp Soy sauce

• Baking & Spices

  • 1 Salt & pepper
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 2 tsp Olive oil
  • 4 tsp Rice vinegar

• Nuts & Seeds

  • 2 tbsp Almonds

• Drinks

  • 4 tsp Pineapple juice

• Dairy

  • 3 tbsp Greek yogurt

Found on yellowblissroad.com

Ingredients

• ½ medium head green cabbage, shredded (about 2 cups)
• ½ 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 (see recipe below)
• 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

Directions

• 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.