This shredded chicken slaw is the perfect weeknight dinner that tastes even better the next day for lunch. Why we love it: it’s quick, low maintenance and full of protein, fat and fiber. Make it ahead of time on Sunday night and leave yourself leftovers for the week.
Directions for Dressing:
½ c primal kitchen mayo
3 tbsp fresh juice of one lime
½ tsp. Himalayan pink salt
(1 tbsp. local organic honey – optional)
1. Mix mayo, lime juice and salt together. Add honey to taste.
Directions for Cabbage Slaw:
2 cup green cabbage
2 cup red cabbage
2 tbsp. Himalayan pink salt
2 cup rotisserie chicken
1 avocado, thinly sliced
1. Slice green and red cabbage thinly and transfer to a colander. Toss salt with cabbage (salt will pull water out of cabbage, leaving it crunchy rather than soggy) and let sit for 1-2 hours. Drain the cabbage, then rinse it to pull excess salt. Place the cabbage in a bowl and toss with the dressing.
2. Layer slaw, then chicken and avocado. Top with cilantro and serve with a few slices of lime.