Prep Time: 10 minutes | Makes 4 servings
raw material
- 4 cooked boneless skinless chicken halves (3-4 ounces each), cubed (use leftover chicken or turkey)
- ½ C chopped carrots (about 2 medium)
- ⅓ C chopped beets (about 1 medium) (optional)
- 4 cups shredded purple or green cabbage (¼ large – ½ small cabbage or 11/2 – 2 bags of prepared shredded cabbage)
- ¼ cup balsamic vinegar (if using the homemade recipe below)
instruct
In a large bowl, combine chicken, carrots, beets, cabbage, and dressing. (Alternatively, marinate the cut chicken in the sauce for at least 15 minutes before tossing with the vegetables.) Season with salt and pepper. Serve chilled.
vinaigrette
Prep Time: 5 minutes | Serving Size: 8-2 tbsp
- ½ C extra virgin olive oil
- ½ C balsamic vinegar
- 1 teaspoon mustard powder
- ½ teaspoon chopped fresh thyme or ¾ – 1 teaspoon dried thyme
- 1 clove of garlic, crushed
- ⅛ teaspoon Celtic or pink Himalayan salt
In a bowl or jar with a tight-fitting lid, whisk or shake together the oil, vinegar, mustard, thyme, garlic, and salt. refrigeration. Remove the garlic from the dressing before serving.
