Easy Chicken Slaw Lettuce Cups

These easy Chicken Slaw Lettuce Cups are delicious and make the perfect quick, weeknight meal everyone will love.

Recipe developed by Mel, Thrive Wholesome Nutrition


  • 300g Shredded chicken
  • ¼ Red cabbage, thinly sliced
  • ¼ White cabbage, thinly sliced
  • 1 Carrot, thinly sliced or grated
  • 2 Spring onions, thinly sliced
  • 1/3 Cup slivered Almonds, lightly toasted
  • ¼ Cup cashews Seeds, lightly toasted
  • 1/4 Bunch coriander, chopped finely
  • Salt & Pepper, to season
  • Rich Glen Poppy’s Favourite Dressing
  • Butter/Cos lettuce leaves for serving


  1. Add the almonds and cashews to a heated pan and cook for 2-3 minutes until lightly golden and fragrant, then set aside.
  2. To a large bowl add the chicken, nuts and salad ingredients (apart from the lettuce leaves), along with a generous amount of Poppy’s Favourite Dressing and toss to combine thoroughly. 
  3. Peel apart the cos lettuce to use the leaves for serving the salad. 
  4. Add the salad mixture to each lettuce up and serve.

*Left over salad can be kept in an air tight container in the fridge for 2-3 days.

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