Chicken and Cabbage Salad
Gluten, Grain, Dairy, Egg, Soy and Nut Free
A great way to use up leftover roast or poached chicken. This creamy salad is a whole meal on its own. But if you feel like you need a little extra, serve stuffed into a roast potato or in a sweet potato boat.
INGREDIENTS:
- 350g shredded cabbage (½ small cabbage)
- 250g shredded leftover roast chicken or poached chicken (or you can make your own here)
- 1 x avocado diced & slightly mashed together
- 3½ tablespoons extra virgin olive oil
- 1 x lime (juiced)
- salt and pepper to taste
METHOD:
- In a large bowl, combine all ingredients together gently.
- Place covered in the fridge until ready to serve.
NOTES:
* If you are wanting to use this salad as a filing for loaded potato or sweet potato boats, preheat oven to 200℃, place potatoes into a baking tray and drizzle with oil, season with salt and pepper and cook for an hour. Slice potatoes in half and top with salad.