Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Leftover chicken over a crunchy slaw.
Equipment: Mixing bowl
Measures and names
Ingredients
- 300 g cooked chicken, shredded
- Shredded white and red cabbage
- 1 carrot, shredded
- 4 tbsp mayonnaise
- 1 tsp mustard (dressing)
- Squeeze of lemon
- 2 spring onions (scallions)
- Salt and black pepper
Method
- Whisk the mayonnaise, mustard and lemon juice into a slaw dressing and season.
- Toss the shredded cabbages, carrot and spring onion thoroughly with the dressing — let it sit for 5 minutes to soften slightly.
- Pile into bowls.
- Top with the shredded chicken.
- Season with black pepper and add more lemon to taste.
Swaps and tips
A great way to use up roast chicken. Keep the carrot to a small amount to limit the carbs.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 5 g | 2 g | 32 g | 448 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
