Lower Carb Chicken and Veggie Salad
It is like coleslaw with chicken and a kiss of Asian flavor. Lots of crunch! Fresh, bright, creamy and light.
Makes
Serving size
Ingredients
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
2 tablespoons Swerve® granular sweetener
1 ½ tablespoons water
½ teaspoon dried oregano
⅛ teaspoon kosher salt
1 teaspoon sesame oil
5 tablespoons vegan mayonnaise
½ cup red onion, chopped
3 cups (9 ounces) cabbage, chopped
1 cup (1 ½ ounces) swiss chard, chopped
1 cup carrots, chopped
1 5-ounce can no-salt added, in water chicken breast
4 tablespoons dry roasted, no-salt peanuts, chopped
Instructions
- Combine the vinegar, mustard, sweetener, water, oregano, salt, oil and mayonnaise in a sealed jar or container. Set aside.
- In a bowl, add the onions, cabbage, chard, carrots, drained chicken and peanuts. Toss well.
- Shake the dressing vigorously until well combined.
- Pour over top and mix well to combine.
- Serve 6 ½ ounces per person.
Cooking Tip
Vegan mayonnaise is used to keep the sodium, cholesterol, potassium, and protein lower. You may use regular mayonnaise if your restrictions allow.
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