Napa Cabbage Slaw with Grilled Chicken

A refreshing change!  And leftovers were great for lunch next day; the only change I would make to recipe:  marinate chicken in teriyaki sauce for 60 mins prior to grilling on bbq.   This would enhance/marry with the flavours in the soy vinaigrette. 

Salad quite filling and for vegetarian fare, skip the chicken and add additional almonds to make a satisfying meal.

Soy Vinaigrette

2 T olive oil

4 t rice vinegar

1 T soy sauce, light

2 t sesame oil

pinch of salt

Napa Cabbage Slaw

1 lb chicken breasts, skinless, boneless

4 cups of shredded Napa cabbage

1 carrot, grated

1 sweet red pepper, thinly sliced

1 celery rib, thinly sliced diagonally

1/2 English cucumber, halved and sliced

2 green onions, thinly sliced

1/3 c sliced almonds, toasted

In a large bowl, whisk together Soy Vinaigrette ingredients, set aside.

Place chicken on bbq grill and cook to desired doneness (turning once)

Meanwhile, in a large bowl, add cabbage, carrot, red pepper, celery and green onions in a large bowl.  Toss with vinaigrette.  Top with chicken and toasted almonds.

Yum! 

2 large dinner servings and enough for lunch next day.

courtesy of Cdn Living - Fresh & Tasty Salads