Ingredients:

  • 3 cups shredded cooked chicken (about 1 lb / 450g)
  • 1 (14-16 oz / 400-450g) bag coleslaw mix
  • 1/2 cup thinly sliced red bell pepper (about 85g)
  • 3-4 thinly sliced green onions (about 35g)
  • 1/4 cup roughly chopped fresh cilantro (about 4g)
  • 1/2 cup dried cranberries (about 60g)
  • 1/3 cup lightly toasted slivered almonds (about 40g)
  • 1 tablespoon sesame seeds (about 9g)

Instructions:

  1. If using uncooked chicken breast, cook it, let it cool completely, and then shred. Alternatively, use pre-cooked chicken from a rotisserie or leftover poultry.
  2. Prepare the fresh vegetables: thinly slice the red bell pepper, thinly slice the green onions (both white and green parts), and roughly chop the fresh cilantro.
  3. In a large mixing bowl, combine the shredded cooked chicken, coleslaw mix (pre-shredded green cabbage and carrots), sliced red bell pepper, sliced green onions, and chopped cilantro.
  4. Add the dried cranberries, lightly toasted slivered almonds (or cashews), and sesame seeds to the salad mixture.
  5. Gently toss all the ingredients together until they are well combined and evenly distributed.
  6. Serve the salad immediately to enjoy its vibrant flavors and satisfying crunch.