An easy salad to pull together using bagged coleslaw mix. Use traditional or a healthy combination of red and green cabbage to brighten up the dish further.
chicken breast, cooked and cubed (about 1 cup)
1 bunch scallions, trimmed and thinly sliced (1/3 cup)
2 (16-ounce) bags coleslaw mix
1 small red onion, thinly sliced
1 tablespoon oil
2 cups broccoli florets
1 cup shredded carrots
1/2 cup toasted whole almonds, toasted
1/4 cup each:
2 tablespoons each:
grated fresh ginger (from about a 1-inch piece)
dark brown sugar
2 teaspoons Asian sesame oil
1 teaspoon salt freshly ground black pepper
(Or if you’re in a pinch, a store bought Asian sesame with ginger dressing works fine too)
Cook or poach the chicken breast and cube. This is an excellent recipe to use leftover chicken.
Toast the almonds in a dry skillet, about 5 minutes or until you begin to smell that nutty aroma. Remove from skillet and set aside. Add 2 teaspoons of oil. Add the broccoli and stir-fry until they turn bright green and are crisp tender. A minute or less. Set aside and allow to cool.
Thinly slice the scallions and red onion; shred carrots. Toss with coleslaw mix. At this point, if I’m making the salad ahead, I store the chicken, broccoli, and almonds separately until I’m ready to serve. It will keep in the refrigerator for a day in advance. Before serving, thoroughly mix the slaw, chicken, broccoli and almonds.
Whisk together the vinaigrette ingredients in a small bowl until blended. Pour over the salad, toss to combine, and serve within an hour.