It isn’t unusual that a long holiday weekend results in leftovers in the fridge, a little of this and that that can be a challenge to combine in interesting and tasty ways. I had a leftover grilled chicken breast and a bag of cabbage cut for slaw so decided to combine the two with an Asian style dressing. My one leftover jalapeno and a handful of cilantro gave the mix a flavorful punch.
For the dressing I combined:
- 2 small shallots, finely chopped
- 1 fresh jalapeno, cored, seeded and finely chopped
- 2 tablespoons honey
- 1/4 cup rice vinegar
- juice of 1 lime
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 1 chicken breast, grilled and shredded
- 1 6-ounce package coleslaw mix
- 6-8 mint leaves, chopped
- 1/4 cup cilantro, lightly chopped
- 1/4 cup peanuts, coarsely chopped
Combine the shallots, jalapeno, honey, rice vinegar, fish sauce, lime juice and soy sauce. In a large bowl pour mixture over the shredded chicken. When ready to serve the salad add the coleslaw mix, mint leaves, cilantro and peanuts. Loss lightly till well combined. I like this salad served well chilled. The flavors are light, flavor packed, and oh so healthy after a weekend of indulging. Hope you like it.
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