Easy Chicken Slaw Lettuce Cups
These easy Chicken Slaw Lettuce Cups are delicious and make the perfect quick, weeknight meal everyone will love.
Ingredients
- 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
Directions
- Add the almonds and cashews to a heated pan and cook for 2-3 minutes until lightly golden and fragrant, then set aside.
- 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.
- Peel apart the cos lettuce to use the leaves for serving the salad.
- 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.
