Recipes
Apple Cabbage Chicken Salad for Two
Crunchy, a little sweet, a little tangy. Two lunches without another pan to wash.
After cooking for other people all day, I still have to feed myself. This is the kind of lunch I can put together with chicken I already have cooked, a little crunch, and a dressing with some tang.
Makes 2 servings
Salad
- 2 packed cups finely sliced cabbage
- 1 cup chopped cooked chicken
- 3/4 cup cannellini beans, rinsed and drained
- 1 small apple, chopped
- 1 medium carrot, grated
- 2 scallions, sliced
- 2 tablespoons pumpkin seeds
Dressing
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 tablespoon water
- Salt and black pepper to taste
Directions
- Whisk the dressing ingredients together.
- Toss a little dressing with the cabbage, then add the chicken, beans, apple, carrot and scallions.
- Add the remaining dressing and toss again. Finish with the pumpkin seeds.
Make tomorrow easier
Cooking for yourself? Refrigerate the second serving promptly for tomorrow. Keep its seeds separate so they stay crisp. Use safely stored cooked chicken and count its storage time from when it was originally cooked.
What’s the hardest part of lunch for you: deciding, making it, or remembering to pack it?
Estimated nutrition per serving
One serving is half the finished salad, including half the dressing and pumpkin seeds.
Estimated from USDA ingredient data and a representative Dijon mustard label. For the whole recipe, the calculation uses about 140 g cooked skinless chicken breast, 130 g drained beans and 18 g shelled pumpkin seeds, with all the measured dressing included. Chicken cuts, brands, cup measurements and portion sizes change the numbers. Carbs means total carbohydrate and includes fiber.