Purple Crunchy Chicken Salad RecipeCredit: Meg Thompson
This is a great salad recipe for any leftover chicken you may have in the fridge.
- 75–100g cooked chicken
- 1 cup shredded purple cabbage
- ½ cup grated beetroot
- 1 tbsp fresh coriander
- 2 tbsp raw cashews
- 1 tbsp sesame seeds
- 2 tsp apple-cider vinegar
- 2 tsp olive oil
- 1 tsp sesame oil
- 1 tsp maple syrup
- 3 tsp tamari
- 2 tsp grated ginger
- 1 spring onion, sliced
- Place chicken, cabbage, beetroot, coriander, cashews and sesame seeds in bowl and stir to combine.
- In small bowl or cup, mix together all dressing ingredients.
- Pour dressing over salad and serve.
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